Skillet Chicken and Root Vegetable Pot Pie

40m
Prep Time
1h
Cook Time
1h 40m
Ready In

Recipe: #42679

April 14, 2024



"This is a healthier pot pie, cooked in a 12 inch skillet. But make sure it is a deep 12 inch skillet as it fills it up. Place foil underneath to catch any drippings! If you aren't a fan of turnips and turnip greens, substitute diced yukon gold potatoes and kale or chard."

Original is 8 servings

Nutritional

  • Serving Size: 1 (238.9 g)
  • Calories 364.9
  • Total Fat - 8 g
  • Saturated Fat - 1.5 g
  • Cholesterol - 79.7 mg
  • Sodium - 516.4 mg
  • Total Carbohydrate - 45.6 g
  • Dietary Fiber - 2.7 g
  • Sugars - 3.6 g
  • Protein - 26.5 g
  • Calcium - 101.4 mg
  • Iron - 2.6 mg
  • Vitamin C - 47.6 mg
  • Thiamin - 0.2 mg

Step by Step Method

Step 1

Heat 1 tablespoon oil in a 12-inch cast-iron or other ovenproof skillet over medium-high.

Step 2

Sprinkle chicken with 1/2 teaspoon salt and 1/2 teaspoon pepper. Add chicken to pan; cook 6 minutes on each side.

Step 3

Place chicken on a cutting board; let stand 10 minutes. Shred into large pieces.

Step 4

Preheat oven to 425°F.

Step 5

Combine 2 1/2 cups stock and flour in a bowl, stirring with a whisk.

Step 6

Add remaining 1 tablespoon oil to pan. Add onion, carrot, and garlic; sauté 6 minutes. Add remaining 1/2 cup stock, scraping pan to loosen browned bits. Stir in turnip greens; cook 1 minute. Stir in remaining 1/2 teaspoon salt, remaining 1/2 teaspoon pepper, and flour mixture. Add turnips; bring to a boil. Reduce heat, and simmer 15 minutes or until vegetables are tender. Stir in chicken and parsley. Remove pan from heat.

Step 7

Arrange piecrust over pan, folding edges under as needed. Cut slits in dough to allow steam to escape. Brush with egg white.

Step 8

Bake at 425°F for 20 minutes. Cool 10 minutes.

Tips


No special items needed.

0 Reviews

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