Cheesy Skillet Chicken Pot Pie
This is the easiest pot pie ever!
Don't have time to cook the chicken breasts? No worries! Just use a rotisserie chicken from the deli department of the grocery store! These are pre-cooked and ready to eat!
2 ready made pie crust - find these in the refrigerator section of the grocery store
1 can cream of chicken soup
8 oz shredded cheddar cheese
4 chicken breasts - cooked and diced
3/4 cup mayonnaise
1 onion chopped
1/2 stick butter
2 large cans Veg-All - Country Style or Regular
Enough milk or an egg white for brushing the top
Place one pie crust in the bottom of a large cast iron skillet that has been sprayed with cooking spray.
Cook chopped onion and butter inside a covered dish in the microwave for 4 minutes. [Be careful when removing from the dish because the steam is hot, hot, hot!]
In a large bowl, combine chicken, Veg-All, mayo, cheese, soup, and onion. Gently stir until combined well.
Pour mixture into the skillet that has been lined with one pie crust.
Place second pie crust on top and seal the edges.
Brush the top with a little milk or egg white. This will help create a beautiful crust! Sprinkle the top with salt and pepper and use a knife to gently create a few slits in the crust to vent during cooking.
Bake on 350 degrees for about one hour or until the crust is golden brown.
Remove from oven and allow it to rest for at least 20 minutes before serving.