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Are you a creature of habit? Do you like things to stay the same and work the way they are supposed to? Well my friends, that is me!! Change and I are not great friends. I like being able to sit down at my desktop, as I have for the past two years, and edit images, post recipes, and plaster recipes all of pinterest…..
My perfect little blog world started to crumble about three weeks ago. Out of the blue, my computer would shut down and the screen would go black. I bought virus protection and a backup harddrive and continued on. Well it started happening more and more, and then the system couldn’t restart. It was time to take action!!
My son replaced the graphics card….nope…..not the problem. So he removed Windows 7 and replaced it with Windows 8 {computer words I do not understand guided the changes}….nope…..it restarts, but still crashes. Time to replace the harddrive. 🙁 Remember the backup harddrive I mentioned? Boy oh boy am I glad that my friends told me to go buy that!!!
It works!!! Alex ran every stress test that he could to check and make sure that everything works like it’s supposed to. It seems to work….throw a party!! And then it crashed 3 hours later…..beat head against wall…..throw things…..cry…..drink wine…..not necessarily in that order…..go to the kitchen and bake something…..anything…..Skillet Chicken Pot Pie!
With everything that was going on, dealing with a double crust pie would have pushed me over the edge for sure. No, this time we are going to go for easy and make the entire pie in one skillet!
Start by melting the butter over medium heat…..
Add the flour, tarragon, salt and pepper, and whisk together to create a roux…..
This is what thickens the “gravy” so don’t skip this part. Cook, stirring constantly until mixture is smooth and bubbly, this cooks out the flour taste.
Add the chicken stock and cream {or coconut milk}, bring to a simmer stirring constantly. Simmer for one minute to thicken…..
Stir in the chicken…..
and the vegetables…..
Then stir in the green onions and taste for seasonings…..
Roll out Pie Crust…..
And place on top of chicken mixture in skillet…..
I was going for a rustic look, so I didn’t get my edges crimped perfectly. Vent the center so the heat can escape…..
Brush with egg wash…..
Place in preheated 350 degree oven and bake for 70 to 80 minutes, until golden brown and bubbly…..
Remove from oven and allow to cool for 10 minutes before serving…..
Luckily these images were still in my camera, because all of the images downloaded in the past 4 weeks disappeared during the harddrive transfer. 🙁 Sometimes, technology drives me completely crazy!!!
For a double-crust Turkey Pot Pie.….
For a double-crust Lobster Pot Pie…..
I bake to relax, what do you do?
Enjoy!!
Skillet Chicken Pot Pie
Print recipe
| Serves | 6 |
| Prep time | 30 minutes |
| Cook time | 1 hour, 20 minutes |
| Total time | 1 hour, 50 minutes |
| Meal type | Main Course |
Ingredients
- 4 Tablespoons unsalted butter
- 4 Tablespoons unbleached all-purpose flour
- 1 teaspoon dried tarragon
- sea salt and pepper (to taste)
- 1 cup chicken stock
- 1 cup heavy cream (or full fat coconut milk)
- 4 Cups cubed, cooked chicken
- 1 Package frozen peas and carrots (cooked)
- 1/2 cup chopped green onions
- 1/2 Recipe pie crust (chilled)
- Egg Wash
- 1 Large egg white
- 1 Tablespoon olive oil
- 1/8 teaspoon white pepper
Directions
| Preheat oven to 350 degrees. | |
| Melt butter over medium heat in a cast iron skillet. | |
| Add the flour, tarragon, salt and pepper, whisk together to create a roux. Cook, stirring constantly until mixture is smooth and bubbly, this cooks out the flour taste. | |
| Add the chicken stock and cream {or coconut milk}, bring to a simmer stirring constantly. Simmer for one minute to thicken. | |
| Stir in the chicken, peas and carrots, and green onions. Taste and adjust seasonings. | |
| Roll out the pie crust, place on top of chicken mixture in the skillet. | |
| Crimp edges and cut vent holes in the center. | |
| rush with egg wash and bake in preheated oven for 70 to 80 minutes, until golden brown and bubbly. | |
| Remove from oven and allow to cool for 10 minutes before serving. | |
This recipe will be partying at these link parties!
Seana Turner says
February 17, 2015 at 7:39 amSoon sorry about the computer crashing. It does feel like your stability just exposed when that happens. Reminds us of how tethered we are to our computers, and the way they connect us to the world, right? I often head into the kitchen when I’m stressed out. This looks awesome. I love the turkey and lobster cutouts:)
andi says
February 17, 2015 at 9:21 amI love chicken pot pie. I could eat that practically every day. Well, that and pizza. I’ve never tried this method before, but I do love my cast iron pan. 🙂
-andi
marcie says
February 17, 2015 at 11:01 amI’m so sorry about your computer woes, Lisa, and chicken pot pie has to be the best kind of food to comfort yourself with…along with a glass of wine! haha Pinning — this looks awesome!
Julie @ Tastes of Lizzy T says
February 21, 2015 at 6:12 pmAnytime I can get pie crust for dinner, I’m in! Looks great, Lisa!
Lisa Johnson says
February 22, 2015 at 7:50 pmI know the feeling Julie, I love pie crust!! Thanks so much. 🙂
Cathy@LemonTreeDwelling says
February 21, 2015 at 10:07 pmI’m so sorry about all your computer troubles! Do you have it all figured out yet? The silver lining, clearly, is this pot pie…..it looks fantastic!
Lisa Johnson says
February 22, 2015 at 7:19 pmYES, I am typing this reply on my brand new computer, Cathy!! Alex took all of the parts out and replaced them, and so far so good….finally!!! I am apparently at my best in the kitchen when I am frustrated, LOL 😉
Lisa says
February 22, 2015 at 11:41 pmHi This look so yummy and delish. Coming over from Inspiration Monday Link Party. If you are around tomorrow we also have a Something to Talk About Link Party that goes live at 6 am est and I know our friends would love this. If you have time come join us and link up. Thank you, Lisa at Concord Cottage
Mary Ellen says
February 23, 2015 at 9:18 pmFun Idea. Thanks for sharing.
Barbara Bianchi says
February 24, 2015 at 12:09 amUgh! I know what that’s like to lose everything. It happened to me last year. Glad you’re up and running again.
One thing I love about cast iron skillets is that they go from stovetop to oven so easily. Your pie looks delicious. Thanks for sharing on Inspiration Monday.
Kyla says
February 24, 2015 at 12:05 pmOh I love a good pot pie! I’d love for you to share it on my Found & Foraged Linky Party held every Saturday night at 8PM CST
Lisa Johnson says
February 25, 2015 at 9:52 pmThank you so much Kyla. 🙂
Michelle says
February 24, 2015 at 6:52 pmLooks yummy! Chicken pot pie, wine, a cure for all computer woes.
Lisa Johnson says
February 25, 2015 at 12:53 amThank you Michelle, you are so right! 🙂
Jamie @ Love Bakes Good Cakes says
February 25, 2015 at 12:05 amI hate change …. and when technology doesn’t work the way it’s supposed to – well, let’s just say I am not a happy camper! I hope you got everything resolved! 🙂 This pot pie looks perfect, Lisa!
Lisa Johnson says
February 25, 2015 at 8:40 amYou and me both, Jamie!! Why can’t things just work the way they are supposed to? 😉
Terri says
February 27, 2015 at 1:51 amSorry about your computer problems, but it looks like you found a great outlet to take your mind off of it. That pie looks amazing! I hide in my craft room to avoid the worries of the world 🙂 Unfortunately, they’re usually still there when I come out 🙂
Anne says
February 27, 2015 at 4:07 pmwhat a great idea! Chicken Pot Pie is one of my favorites, and I love my cast iron pan.
Kimberly says
March 2, 2015 at 12:21 pmSuper yummy recipe! This looks so amazing. Pinned and tweeted. We love to party with you, so I hope to see you tonight at 7 pm.. Have an amazing day! Lou Lou Girls
Lisa Johnson says
March 4, 2015 at 6:44 pmThank you Kimberly! 🙂