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Name: One-skillet Chicken Pot Pie
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 1 tablespoon olive oil; 1 1/2 pounds boneless skinless chicken breasts cubed; 1/2 hiteonion chopped; 2 cloves garlic minced; 1 cup gold potatoes cubed; 2 cups frozen peas and carrots; 4 tablespoons all-purpose flour; 4 tablespoons butter; 2 cups chicken broth; Salt to taste; Pepper to taste; 1 store-bought pie crust thawed if frozen

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INGREDIENTS

1 tablespoon olive oil
1 1/2 pounds boneless skinless chicken breasts ; cubed
1/2 hiteonion ; chopped
2 cloves garlic ; minced
1 cup gold potatoes ; cubed
2 cups frozen peas and carrots
4 tablespoons all-purpose flour
4 tablespoons butter
2 cups chicken broth
Salt ; to taste
Pepper ; to taste
1 store-bought pie crust thawed if frozen

INSTRUCTIONS

1. Preheat oven to 400°F/200°C.

2. Season chicken with salt and pepper, and heat oil over a cast-iron skillet. Add the cubed chicken, cooking until no longer pink. Remove chicken and set aside.

3. To the same skillet, add the onions and garlic. Sauté until translucent.

4. Add potatoes and sauté about 5 minutes.

5. Add peas and carrots, and stir again.

6. Add the butter to the vegetable and allow to melt.

7. Sprinkle the flour, covering the vegetables, and quickly stir to avoid lumps.

8. Pour in chicken broth and bring to a boil to thicken sauce.

9. Season with salt and pepper. Remove from heat.

10. Place pie dough over the chicken and vegetable mixture, and seal along the edges of the skillet with your fingers.

11. Bake for 25-30 minutes or until golden brown.

12. Enjoy!

NOTES

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One-skillet Chicken Pot Pie

1 tablespoon olive oil
1 1/2 pounds boneless skinless chicken breasts cubed
1/2 hiteonion chopped
2 cloves garlic minced
1 cup gold potatoes cubed
2 cups frozen peas and carrots
4 tablespoons all-purpose flour
4 tablespoons butter
2 cups chicken broth
 Salt to taste
 Pepper to taste
1 store-bought pie crust thawed if frozen

1. Preheat oven to 400°F/200°C.

2. Season chicken with salt and pepper, and heat oil over a cast-iron skillet. Add the cubed chicken, cooking until no longer pink. Remove chicken and set aside.

3. To the same skillet, add the onions and garlic. Sauté until translucent.

4. Add potatoes and sauté about 5 minutes.

5. Add peas and carrots, and stir again.

6. Add the butter to the vegetable and allow to melt.

7. Sprinkle the flour, covering the vegetables, and quickly stir to avoid lumps.

8. Pour in chicken broth and bring to a boil to thicken sauce.

9. Season with salt and pepper. Remove from heat.

10. Place pie dough over the chicken and vegetable mixture, and seal along the edges of the skillet with your fingers.

11. Bake for 25-30 minutes or until golden brown.

12. Enjoy!

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Nutrition

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Serving Size: 1 (3521g)
Recipe Makes: 1

Calories: 6730
Calories from Fat: 3861 (57%)

Amt Per Serving		% DV

	Total Fat 429g	572 %
	Saturated Fat 137.9g	690 %
	Monounsaturated Fat 169.7g
	Polyunsanturated Fat 84g
Cholesterol 2356.6mg		725 %
Sodium 6594.3mg		227 %
Potassium 7005.4mg		184 %
Total Carbohydrate 57.1g		17 %
	Dietary Fiber 10.8g	43 %
	Sugars, other 46.3g
Protein 627g		896 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 6730

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