Easy Skillet Pot Pie Recipe
A store-bought pie crust, frozen veggies and precooked chicken simplify the prep for this easy skillet pot pie.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.seniorsguide.com.
Cooking tools:
- Cast iron skillet
- Instant-read thermometer
- Pastry brush
- Saucepan
- Mixing bowl
- Whisk
- Oven
- Stove
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Spoon
- Fork
- Plate
Ingredients
- 1 1/2 cups low-sodium chicken broth, divided
- 2 tablespoons all-purpose flour
- 1 tablespoon olive oil
- 8 ounces cremini mushrooms, sliced
- 1 cup chopped onion
- 6 cloves garlic, minced
- 1 1/2 cups frozen carrots and peas (7 ounces)
- 1 tablespoon chopped fresh sage
- 1 tablespoon fresh thyme leaves, plus sprigs for garnish
- 1/2 teaspoon salt
- 1/2 teaspoon ground pepper
- 1 pound shredded cooked chicken (about 3 cups)
- 1 (7-8 ounce) prepared pie crust, thawed if frozen
- 1 egg white, lightly beaten
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