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Easy One-Skillet Chunky Chicken Pot Pie

  • Prep 15 min
  • Total 45 min
  • Ingredients 8
  • Servings 6

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. MORE+ LESS-

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 frozen sweet peas
1/4
cup water
1/2
teaspoon freshly ground pepper

Crust

1
Pillsbury™ refrigerated pie crust, softened as directed on box

Steps

Hide Images
  • 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 Facts

Serving Size: 1 Serving
Calories
300
Calories from Fat
130
% Daily Value
Total Fat
14g
22%
Saturated Fat
5g
25%
Trans Fat
0g
Cholesterol
45mg
15%
Sodium
870mg
36%
Potassium
15mg
0%
Total Carbohydrate
25g
8%
Dietary Fiber
2g
7%
Sugars
3g
Protein
17g
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
100%
100%
Calcium
0%
0%
Iron
2%
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 Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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