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Our skillet chicken pot pie makes use of a few handy shortcuts, including puff pastry from the freezer, to cut down on prep time while still delivering a homey comforting classic. The Epic Comfort of Chicken Pot Pie, Any Night of the Week.
A store-bought pie crust, frozen veggies and precooked chicken simplify the prep for this easy potpie. This healthy dinner recipe is comfort food at its best.
This skillet chicken pot pie dinner simplifies some of the complicated steps of traditional chicken pot pie. There's no bottom crust—we've streamlined with a shingled puff pastry topping. Instead of boiling chicken, you'll use rotisserie chicken, which some grocery stores sell already shredded.
Heat oven to 425 degrees. Line a sheet pan with parchment paper and set aside. Season chicken with salt and pepper. Heat oil in a 10-inch cast-iron skillet (or other heavy bottom skillet)...
This homestyle comforting and hearty Skillet Chicken Pot Pie is unbelievably good! Topped with a flakey golden pastry crust, it’s full of tender chunks of chicken, potatoes, and lots of veggies in a creamy mushroom sauce.
Incredibly easy Homemade Chicken Pot Pie recipe with a creamy chicken and veggie-loaded filling and buttery, flaky crust (use my simple recipe or use store-bought!). This family-favorite meal is comforting, delicious, and simpler than you think! Want all the comfy, cozy, easy chicken casserole recipes?
Debone, remove skin, and shred rotisserie chicken. Melt butter in a cast-iron skillet over medium-high heat. Add in the flour and stir until bubbling. Whisk in the milk until smooth, then add chicken, frozen peas and carrots, potato, and cream. Stir until fully mixed and bubbling.