![]() It only takes about an hour or so to cook and use fresh chicken an,d to me it’s well worth it. I cooked 6 chicken thighs, cooled them, diced the meat into bite-size pieces, and reserved some of the broth for the gravy. Now if you’re in a big hurry, you could buy pre-cooked chicken and store-bought chicken broth for this recipe, but I recommend cooking chicken and using the fresh chicken broth. Note: I used a top crust only on this pot pie, but if you want to use a double crust (bottom and top) feel free to do so. I used my favorite homemade pie crust for this recipe, Aunt Elsie’s Flaky Pie Crust, but you can use your own favorite pie crust recipe or a store-bought pie crust if you’re in a crunch for time. This Chicken Pot Pie takes a few minutes to prepare, but it is so worth it. It is so satisfying and delicious that I truly felt the need to repost the recipe. Oh, and it’s topped with a flaky pie crust. Okay Cindy, time for a whole new remake & repost!! This chicken pot pie is full of creamy goodness and loaded with carrots, peas, chicken and other good for you ingredients. Would you believe I posted this recipe way back in 2016 when I first started my food blog? I was looking at the recipe a few days ago and cringedat my photographs. It’s the perfect comfort food and the entire family will love it. It’s loaded with fresh vegetables and tender chicken that are coated in a creamy gravy-like sauce. This creamy Iron Skillet Chicken Pot Pie is super filling and delicious.
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