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Skillet Chicken Pot Pie, Lactose Free
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Skillet Chicken Pot Pie, Lactose Free

Course Main Dishes, Protein Rich
Cuisine American
Keyword All-purpose flour, butter, carrots, chicken breast, chicken broth, corn, egg, flour, Frozen Pie Crust, garlic, Homemade Pie Crust, Lactose-Free Milk, olive oil, Peas, Pie, Pie Crust, potatoes, salt, Unsalted Butter, White Onion
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 8 servings

Ingredients

  • 4 tbsp olive oil
  • 1 1/2 lb Chicken Breast, cubed
  • Salt and Pepper to taste
  • 1/2 White Onion, chopped
  • 2 cloves Garlic, minced
  • 1 Cup Potatoes, chopped
  • 2 Cups Frozen Peas, Corn & Carrots
  • 1/4 Cup all-purpose flour
  • 2 Cups chicken broth
  • 1 Cup Prairie Farms Lactose Free milk
  • 1 Frozen Pie Crust, thawed or use our Homemade Pie Crust Recipe
  • 1 egg

Instructions

  • Heat 2 tbsp of oil in skillet. Add chicken and season with salt and pepper. Cook until done. Remove from pan and set aside.
  • Preheat oven to 400°F
  • In a skillet, sauté onions and garlic until onions are translucent and garlic is fragrant. Stir in frozen peas, corn, carrots and remaining olive oil. Sprinkle flour over vegetables, stirring to remove lumps.
  • Add chicken broth and milk, letting it come to a boil to reduce and thicken. Season with salt and pepper then remove from heat.
  • Place pie crust over skillet and seal edges. Brush whisked egg over the crust and cut slits on top to vent.
  • Bake for 25-30 minutes or until golden brown. Cool for a few minutes, then serve while hot. Enjoy!