Skillet Chicken Pot Pie
4 - 6
60 MIN
Ingredients
3 tablespoons butter
1 small onion, peeled and diced
1 ½ cups frozen mixed peas and carrots
¼ cup all-purpose flour
1 cup low fat, low sodium chicken stock
1 cup whole milk
1 cup shredded cooked or rotisserie chicken
1 teaspoon fresh chopped thyme
½ teaspoon garlic powder
¼ teaspoon ground black pepper
¼ teaspoon salt or to taste
1 sheet frozen puff pastry, thawed
1 egg, beaten for glazing
Sea salt for topping
Directions
1
Melt the butter in an oven-safe 10” or 12” skillet or cast iron pan. Add the diced onion and sauté for about 5 minutes until they begin to soften and become translucent.
2
Stir in the peas and carrots and continue cooking and stirring for an additional 5 minutes.
3
Stir in the flour and continue cooking and stirring on low heat for a couple of minutes. Then slowly stir in the chicken stock. Once incorporated, stir in the milk, thyme, garlic powder, salt and pepper.
4
Add in the shredded chicken and cook for a few more minutes until the mixture thickens. Remove from the heat and let cool slightly.
5
Pre-heat the oven to 400 degrees F.
6
Make 4 vertical and 4 horizontal cuts into the sheet. That should yield approximately 16 pieces. Place the pieces, slightly overlapping, on top of the slightly cooled mixture.
7
Brush the beaten egg over the pastry and top with a bit of flaky sea salt.
8
Bake for 25 to 30 minutes (begin checking after 20 minutes) or until the pastry is a light golden brown. Serve warm.
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