Sure! Here’s a recipe for Skillet Chicken Pot Pie Casserole:
Ingredients:
- 2 tablespoons butter
- 1 small onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1 cup milk
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3 cups cooked chicken, diced
- 1 cup frozen peas
- 1 cup frozen corn
- 1 sheet refrigerated pie crust
Instructions:
- Preheat your oven to 375°F (190°C).
- In a large skillet, melt the butter over medium heat. Add the diced onion, carrots, celery, and minced garlic. Cook until the vegetables are tender, stirring occasionally.
- Sprinkle the flour over the vegetables in the skillet. Stir well to coat the vegetables evenly. Cook for about 1 minute to cook off the raw flour taste.
- Slowly whisk in the chicken broth and milk until well combined. Add the dried thyme, dried parsley, salt, and black pepper. Bring the mixture to a simmer and cook for 2-3 minutes, or until the sauce has thickened.
- Stir in the diced chicken, frozen peas, and frozen corn. Cook for an additional 2-3 minutes, allowing the flavors to meld together. Remove the skillet from the heat.
- Unroll the refrigerated pie crust and place it over the top of the skillet, covering the chicken mixture completely. Use a knife to cut a few slits in the crust to allow steam to escape.
- Place the skillet in the preheated oven and bake for 25-30 minutes, or until the crust is golden brown and the filling is bubbly.
- Remove the skillet from the oven and let it cool for a few minutes before serving. Spoon the chicken pot pie casserole into bowls and enjoy!
This recipe serves about 4-6 people. Feel free to adjust the ingredients according to your taste or to accommodate more servings. Enjoy your Skillet Chicken Pot Pie Casserole!
