One-skillet Chicken Pot Pie

for 4 servings

1 tablespoon olive oil
1 ½ lb boneless, skinless chicken breast, cubed
½ white onion, chopped
2 cloves garlic, minced
1 cup gold potato, cubed
2 cups frozen pea and carrot
4 tablespoons all-purpose flour
4 tablespoons butter
2 cups chicken broth
salt, to taste
pepper, to taste
1 pie crust, store bought, thawed


  1. Preheat oven to 400˚F (200˚C)
  2. Heat oil over a cast-iron skillet. Add the cubed chicken, season with salt and pepper. Cook until no longer pink. Remove chicken and set aside.
  3. To the same skillet, add the onions and garlic. Sauté until translucent.
  4. Add potatoes and sauté about 5 minutes.
  5. Add peas and carrots, and stir again.
  6. Add the butter to the vegetable and allow to melt.
  7. Sprinkle the flour, covering the vegetables, and quickly stir to avoid lumps.
  8. Pour in chicken broth and bring to a boil to thicken sauce.
  9. Season with salt and pepper. Remove from heat.
  10. Place pie dough over the chicken and vegetable mixture, and seal along the edges of the skillet with your fingers.
  11. Bake for 25-30 minutes or until golden brown.
  12. Enjoy!


Bacon Mac ‘n’ Cheese Pot Pie

for 1 serving

3 cups milk
1 cup elbow pasta
1 cup shredded cheddar cheese
1 cup shredded mozzarella cheese
1 tablespoon salt
2 teaspoons pepper
8 slices cheese, your choice of flavor
½ cup cooked bacon, chopped
oil, or butter, for greasing

2 tablespoons butter, melted
½ teaspoon garlic powder
1 teaspoon salt
1 teaspoon italian seasoning


  1. In a large pot or skillet, add 2 cups (470ml) of milk, pasta, salt, and pepper. Bring it to boil, stirring constantly so the milk and pasta do not burn.
  2. When the liquid is evaporated halfway, add the rest of the milk. Stir until pasta is al dente. Add shredded cheeses and mix until melted.
  3. Take off the heat to prevent mac ‘n’ cheese from over cooking.
  4. In a oven-safe ceramic bowl, coat the inside with butter (or oil). Place sliced cheese until the bowl is fully covered.
  5. Add bacon (or any desired fixins’), and add the pasta to the top.
  6. Roll or spread out pizza dough to fit the bowl and place over the top.
  7. In a small bowl, melt butter. Add in garlic powder, salt, and Italian seasoning, then brush on top of dough.
  8. Bake in a 350°F(180°C) over for 25 minutes.
  9. Carefully place a plate over the dough and flip the bowl. Use a butter knife or fork to separate from the bowl.
  10. Sprinkle with parsley for garnish.
  11. Enjoy!

Fried Chicken Pot Pie Filling

for 4 servings

6 tablespoons butter
1 boneless, skinless chicken breast
½ onion, sliced
1 carrot, diced
¼ cup english pea, cooked
6 tablespoons flour
salt, to taste
pepper, to taste
2 cups milk

flour, as needed
egg, as needed
panko breadcrumb, as needed
oil, to fry


  1. Add the butter to a pot over medium heat.
  2. Once the butter has melted, ddd the chicken and cook until no longer pink and cooked through, about 6-7 minutes.
  3. Add the sliced onion and cook until translucent and soft, about 4-5 minutes.
  4. Add diced carrots and peas and cook for 1-2 minutes.
  5. Sprinkle flour into the mixture. Stir until well blended, then season with salt and pepper.
  6. Add the milk and stir constantly until the mixture is thickened.
  7. Transfer the mixture into a shallow heat proof container. Cool until room temperature, then chill in the fridge for at least 1 hour.
  8. Drop a spoonful of mixture into the flour. Coat with flour and shape it to a flat ball shape. Coat with egg, then dip in panko bread crumbs.
  9. Heat oil in a pot to 350˚F (180˚C).
  10. Add the chicken pot pie balls in batches, frying until golden brown.
  11. Enjoy!


Chicken & Biscuits Bake

for 6 servings

6 tablespoons butter
1 onion, chopped
½ cup flour
3 cups chicken broth
1 teaspoon salt
1 teaspoon pepper
1 cup heavy cream
2 ½ cups frozen mixed vegetable
1 rotisserie chicken, shredded
2 tubes biscuit dough, 8 biscuits each


  1. Preheat oven to 350˚F (180˚C).
  2. In a large pot over medium-high heat, melt the butter.
  3. Add the onion, stir until softened. About 1 minute.
  4. Whisk in the flour, stirring constantly to prevent the flour from browning. About 1 minute.
  5. Whisk in the chicken broth, salt, and pepper. Continue to whisk until no lumps remain.
  6. Whisk in the heavy cream. Bring to a light simmer until the sauce has thickened slightly. Test for additional salt/pepper.
  7. Add the mixed vegetables and shredded chicken, stir until fully incorporated.
  8. Transfer to a 9x13-inch (23x33 cm) baking dish.
  9. Evenly top with 12 pieces of biscuit dough (you will have extra biscuits, which can be baked off separately).
  10. Bake in a preheated oven for 20 minutes, until the biscuits are golden and the gravy mixture is bubbling.
  11. Cool slightly before serving.
  12. Enjoy!

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04:24 2018-2-25


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