Quick Southern Chicken Pot Pie in a Skillet
This Quick Southern Chicken Pot Pie in a Skillet is the perfect comfort food and easy to make on a weeknight using a few shortcut ingredients.
Ingredients
- 1 Box Pre-Made Refrigerated Pie Crust (containing 2 pie crusts)
- 1.5 Cups Shredded Rotisserie Chicken
- 1 Can 10.5 Oz Can Cream of Mushroom Soup you will use 1/2 of the can
- 1/2 Medium Yellow or White Onion diced
- 1/2 Cup Whole Milk
- 1.5 Oz Softened Cream Cheese
- 1/8 Tsp. Garlic Salt
- 3/4 Tsp. Poultry Seasoning
- 1 Pinch Cayenne Pepper optional
- Black Pepper to taste
- 1 Large Egg for egg wash
- 1 Tbsp. Water for egg wash
Instructions
- Preheat your oven to 400°F. Lightly grease a large skillet with a pat of butter. I use a 10" cast iron skillet for this recipe. Place the bottom pie crust into the greased skillet.
- Combine the rotisserie chicken, cream of mushroom soup, frozen vegetables, onion, milk and seasonings in a medium saucepan. Heat over medium heat until it starts to boil. Stir in softened cream cheese until melted. Season with black pepper to taste. Remove the saucepan from the burner.
- Spoon the creamy chicken filling into your prepared skillet and top with the last remaining pie crust.
- Crimp the edges of the two pie crusts together. Whisk the egg with 1tablespoon water in a small bowl and brush on the top of the pie crust socreate a beautiful brown crisp crust when baking.
- Cut 3 holes into the top crust to allow the pot pie to vent while baking .Bake at 400°F on the middle oven rack for 40 minutes or until the crust is golden brown.
Notes
The interior diameter of my cast iron skillet is 9.5". The pie crust fits just inside of the skillet and does not require any trimming of the crust.