Skillet Chicken Pot Pie

Skillet Chicken Pot Pie.Melt butter in a cast-iron skillet over medium-excessive warmness. Add within the flour and stir till effervescent. Whisk in the milk till easy, then upload hen, frozen peas and carrots, potato, and cream. Stir until fully mixed and bubbling. Drape pie crust over the pinnacle of the skillet and cut 4 venting holes within the middle.

Skillet Chicken Pot Pie

Ingredients

2 ½ tablespoons butter
3 tablespoons flour
1 ½ cups milk(360 mL)
2 rotisserie bird breasts, shredded
½ cup frozen peas(seventy five g)
½ cup frozen carrot(60 g)
salt, to flavor
pepper, to flavor
1 small potato, peeled and chopped
½ cup cream(one hundred twenty mL)
1 premade pie crust

Preparation
Preheat oven to 400ºF (200ºC).
Debone, put off pores and skin, and shred rotisserie hen.
Melt butter in a solid iron skillet over medium-high warmth.
Add in the flour and stir till effervescent.

Whisk within the milk until easy, then upload hen, frozen peas and carrots, potato, and cream. Stir till fully blended and effervescent.

Drape pie crust over the top of the skillet and reduce four venting holes within the middle.
Bake for 30-35 min, or till crust is golden brown. Carefully do away with from the oven.
Enjoy!

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