We like to make it in a skillet as it makes the crust really crispy!
Crispy is important!
So here ya go mamas!
Chicken Pot Pie - Skillet Style
3 Cups of chicken breasts diced and cooked (can be a rotisserie chicken if you like)
1 Cup of diced celery
2 Cups of carrots sliced
3/4 Cup of onion diced
2 Cups water
1 Tablespoon of Knorr's Caldo Con Sabor de Pollo (or any other chicken bouillon)
2 Tablespoons of flour
1 Cup of Half and Half
1/2 Cup of water
Dash of nutmeg
Salt and Pepper to taste
2 Tablespoons of butter or margarine
1 box of refrigerated pie crust
Take pie crust out of box to bring to room temperature.
Preheat oven to 425.
Cook carrots in a soup pot with 1 Tablespoon of butter and 1 cup of water for about 8 minutes on medium heat. Add onions and celery, cover pot and cook 5 minutes.
While this is cooking whisk the tablespoon of Knorr's in a small bowl with the 1 cup of water and set aside. Add flour and mix to coat all veggies evenly. Slowly add the chicken flavored water to the pot while stirring constantly. It will continue to make a thick sauce. Add half and half and continue to stir over medium heat. Add salt, pepper and nutmeg to pot. Add cooked chicken to the pot and stir on low heat for a few minutes and then turn off the heat. Butter your cast iron skillet with the remaining butter.
Line the skillet with one pie crust. Put the skillet in the oven for about 5 minutes. The sides may fall down but it doesn't matter. Take it out of the oven and add the chicken and veggie mixture and take the remaining pie crust and lay on top. Make a few slits with a knife to vent. Place the skillet in the oven and cover lightly with a sheet of foil. Cook for about 30 minutes and then add 5 minutes without the foil on top.
Take it out and EAT!
I like to serve this with a crisp green garden salad.
Such a comfort meal that mamas love to feed their babies!