As your butcher to remove the chicken’s backbone—a technique called spatchcocking (or butterflying) to save yourself the hassle. Be sure to ask the butcher to wrap the backbone up for you. It makes great chicken stock.
You won’t need to roll out piecrust dough when you’re using our easy Skillet Chicken Pot Pie recipe. Just prepare the filling, pour into your favorite cast-iron skillet, and top with refrigerated piecrust.