Easy One-Skillet Chunky Chicken Pot Pie

Looking for an easy chicken dinner? Look no further! This chicken pot pie recipe cooks in a single skillet topped with refrigerated pie crust. From Brett Youmans, Bake-Off® Monthly Challenge.

  • prep time 15 min
  • total time 45 min
  • ingredients 8
  • servings 6

Ingredients

Filling

1
tablespoon olive oil
1
package (12 oz) frozen broccoli, cauliflower and carrots
2
packages (6 oz each) refrigerated grilled chicken breast strips, cut into 1-inch pieces
1
can (10 3/4 oz) cream of chicken with herbs soup
1/2
cup Green Giant® frozen sweet peas
1/4
cup water
1/2
teaspoon freshly ground pepper

Crust

1
Pillsbury® refrigerated pie crust, softened as directed on box
  • 1 Heat oven to 425°F. In 10-inch nonstick ovenproof skillet, heat oil over medium-high heat until hot. Add frozen broccoli, cauliflower and carrots. Cook about 5 minutes, stirring frequently, just until thawed. Stir in remaining filling ingredients. Cook until mixture just begins to boil, about 2 minutes. Remove from heat.
  • 2 Unroll crust and place over hot chicken mixture in skillet. Press and flute to skillet. Using sharp knife, cut six 2-inch slits in top of crust.
  • 3 Bake 25 to 30 minutes or until crust is deep golden brown and filling is bubbly. If necessary, cover edges of crust during last 10 minutes of baking to prevent excessive browning.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    300
    (
    Calories from Fat
    130),
    % Daily Value
    Total Fat
    14g
    14%
    (Saturated Fat
    5g,
    5%
    Trans Fat
    0g
    0%
    ),
    Cholesterol
    45mg
    45%;
    Sodium
    870mg
    870%;
    Total Carbohydrate
    25g
    25%
    (Dietary Fiber
    2g
    2%
      Sugars
    3g
    3%
    ),
    Protein
    17g
    17%
    ;
    % Daily Value*:
    Vitamin A
    20%;
    Vitamin C
    100%;
    Calcium
    0%;
    Iron
    2%;
    Exchanges:
    1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
    Carbohydrate Choices:
    1 1/2
    *Percent Daily Values are based on a 2,000 calorie diet.
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