Skillet Chicken Pot Pie
You'll love this one pan meal!
Ingredients
- 2 Tbsp. butter or olive oil
- 2-3 medium carrots, thinly sliced, about 1-1/2 cups
- 2 stalks celery, sliced, about 3/4 cup
- 1 medium potato cut in 1/2-inch cupes (1-3/4 cups)
- 1/2 cup chopped onion
- 3/4 tsp. dried thyme or 1-1/2 tsp. chopped fresh
- 2 Tbsp. all-purpose flour
- 1 can 14.5oz. reduced sodium chicken broth
- 2 cups or so, rotisserie chicken, boned, shredded or chopped
- 1 sheet 8 oz. frozen puff pastry, thawed
- 1 egg beaten with 2 teaspoons water
Instructions
- PREHEAT oven to 400ºF.
- MELT butter in a 10-inch oven-proof skillet. Add carrots, celery, potato, onion and thyme. Cook over medium heat 5 minutes until onion is softened and vegetables lightly browned.
- STIR in flour until evenly absorbed. Stir in broth, cover and cook 10 minutes until vegetables are tender, stirring occasionally. Add chicken and peas and stir to combine. Season with salt and pepper to taste.
- ROLL puff pastry to the diameter of skillet, leaving pastry in a square. Cut into 1-inch wide strips. Crisscross or weave strips on top of vegetables and chicken in skillet. Brush pastry with beaten egg.
- BAKE 20-25 minutes until pastry is puffed and golden brown. Serve warm. Makes 4-6 servings.