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!
Ingredients:
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
Directions:
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Place one pie crust in the bottom of a large cast iron skillet that has been sprayed with cooking spray.
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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!]
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In a large bowl, combine chicken, Veg-All, mayo, cheese, soup, and onion. Gently stir until combined well.
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Pour mixture into the skillet that has been lined with one pie crust.
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Place second pie crust on top and seal the edges.
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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.
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Bake on 350 degrees for about one hour or until the crust is golden brown.
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Remove from oven and allow it to rest for at least 20 minutes before serving.