skillet chicken potpie

BBQ & Grill

Skillet Chicken Potpie

Drescription

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.

Ingredients

1 ½ cups low-sodium chicken broth, divided
2 tablespoons all-purpose flour
1 tablespoon olive oil
1 (8 ounce) package sliced cremini mushrooms
1 cup chopped onion
6 cloves garlic, minced
1 ½ cups frozen carrots and peas (7 oz.)
1 tablespoon chopped fresh sage
1 tablespoon fresh thyme leaves, plus sprigs for garnish
½ teaspoon salt
½ teaspoon ground pepper
1 pound shredded cooked chicken (about 3 cups; see tip)
1 (7 to 8 ounce) prepared pie crust, thawed if frozen
1 egg white, lightly beaten

Directions

Preheat oven to 425 degrees F.
Whisk 1 1/4 cups broth and flour in a medium bowl; set aside.
Heat oil in a 10-inch cast-iron or oven-safe nonstick skillet over medium-high heat. Add mushrooms; cook until browned, 6 to 8 minutes. Reduce heat to medium. Add onion and garlic; cook until tender, 4 to 6 minutes.
Stir in the remaining 1/4 cup broth, scraping up any browned bits. Stir in the reserved broth-flour mixture, peas and carrots, sage, thyme, salt, and pepper. Bring to a boil, stirring constantly. Reduce heat and cook, stirring occasionally, until the vegetables are tender, about 10 minutes. Remove from heat; stir in chicken.
Lay pie crust over the chicken mixture, folding the edges over as needed. Cut four 4-inch slits in the crust to allow steam to escape. Brush with egg white.
Bake until the crust is golden and the filling is bubbly, 20 to 25 minutes. Let cool for 10 minutes before serving. Garnish with thyme sprigs, if desired.

Slow Cooker Chicken Bacon & Potato Soup

This chicken potato soup is perfect for ushering in fall: It's hearty enough for the beginning of soup season, yet brothy and veggie-packed so it doesn't feel too heavy. This recipe is ideal for a weekend, when you can check on the slow cooker after just a few hours. Although you can't leave it unattended all day, this chicken potato soup still offers the benefit of hands-free, fuss-free cooking. Baby red, Yukon Gold, or fingerling potatoes will all work well here, as they'll maintain their shape nicely during cooking. Pair this easy chicken and potato soup with a slaw or kale side salad and crusty whole-grain bread for a healthy, satisfying dinner.