Ingredients
Units
Scale
- Rotisserie chicken (2 cups full of shredded chicken)
- 1 cup butter
- 1/3 cup chopped onion
- 1/3 cup all-purpose flour
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 3/4 cups from 1 carton (32 oz) Classic Chicken Broth
- 1/2 cups frozen mixed vegetables, thawed
- 1/2 cup heavy whipping cream
- 2 pie crusts from a grocery store or bakery
Instructions
- Preheat your oven to 425(F) degrees.
- While the oven is preheating, melt your butter in a saucepan.
- Add some minced garlic with the butter for flavor.
- Add your frozen vegetables into the pan. Stir until the vegetables are nice and soft.
- Slowly add flour to the vegetables (in increments), so the vegetables and butter can stick to each other.
- Next, add the chicken broth and cream to balance the thickness of the filling.
- Add your shredded chicken in the pan with the rest of the ingredients on medium heat.
- Spray your cast iron skillet with seasoning spray, and add your bottom crust. Add filling, then the top of the pie crust; fold the ends and pinch down with a fork.
- Put the skillet in the oven for 30 to 35 minutes, and when you see the crust turn to that golden brown, you know it’s ready. (Make sure you use a silicone handle holder when taking it out the oven.)
Keywords: cast iron cooking, chicken recipes, skillet recipes