| Skillet Chicken Pot Pie |
I found this recipe when it arrived in my in-box from I-Village. It inspired me to try it!
It was absolutely delicious and look at the puff pastry on top! It was beautiful!
It was absolutely delicious and look at the puff pastry on top! It was beautiful!
2 TB olive oil
1 small yellow or Vidalia onion, minced
2 large celery stalks, minced
2 garlic cloves, minced
Kosher salt
1 large carrot peeled, sliced and cut into 1/4 inch coins (I quartered these)
1/2 pound green beans, trimmed and cut into 1 1/2 inch lengths
1/2 pound of red, or small Yukon Gold potatoes, scrubbed and cut into 1/2 inch cubes
2 1/2 to 3 cups chicken broth
1/4 cup flour (I used less)
2 cups shredded rotisserie chicken
1 sheet puff pastry, thawed in the refrigerator
1 large egg
Preheat oven to 400
Heat the olive oil in a heavy bottomed, oven safe, 12 inch skillet (I used cast iron) over medium
heat until shimmering. Add onion, celery, garlic and a pinch of kosher salt. Cook about 5 minutes
until the vegetables are softened, not browned.
Stir in carrots, green beans and potaoes, then add the chicken broth.(only add as much chicken
broth to barely cover the vegetables. May not be using all 3 cups). Bring to a simmer and cook for
about 10 minutes until broth is slightly reduced and absorbed. Taste for seasoning and add salt as
needed.
Sprinkle the flour evenly over the vegetables (I added a little at a time and kept stirring until
thickened)
Add the chicken and bring the mixture back to a simmer.
Unfold the puff pastry and use a rolling pin to stretch it to the width of the skillet.
Whisk the egg with one TB water to make an egg wash.
Remove skillet from heat and place pastry over the vegetable/chicken mixture, tucking edges of
pastry into the skillet to completely cover. Brush with egg wash.
Bake for 15 minutes until pastry is puffed and golden. Let the pot pie rest for 10 minutes before
serving.
1 small yellow or Vidalia onion, minced
2 large celery stalks, minced
2 garlic cloves, minced
Kosher salt
1 large carrot peeled, sliced and cut into 1/4 inch coins (I quartered these)
1/2 pound green beans, trimmed and cut into 1 1/2 inch lengths
1/2 pound of red, or small Yukon Gold potatoes, scrubbed and cut into 1/2 inch cubes
2 1/2 to 3 cups chicken broth
1/4 cup flour (I used less)
2 cups shredded rotisserie chicken
1 sheet puff pastry, thawed in the refrigerator
1 large egg
Preheat oven to 400
Heat the olive oil in a heavy bottomed, oven safe, 12 inch skillet (I used cast iron) over medium
heat until shimmering. Add onion, celery, garlic and a pinch of kosher salt. Cook about 5 minutes
until the vegetables are softened, not browned.
Stir in carrots, green beans and potaoes, then add the chicken broth.(only add as much chicken
broth to barely cover the vegetables. May not be using all 3 cups). Bring to a simmer and cook for
about 10 minutes until broth is slightly reduced and absorbed. Taste for seasoning and add salt as
needed.
Sprinkle the flour evenly over the vegetables (I added a little at a time and kept stirring until
thickened)
Add the chicken and bring the mixture back to a simmer.
Unfold the puff pastry and use a rolling pin to stretch it to the width of the skillet.
Whisk the egg with one TB water to make an egg wash.
Remove skillet from heat and place pastry over the vegetable/chicken mixture, tucking edges of
pastry into the skillet to completely cover. Brush with egg wash.
Bake for 15 minutes until pastry is puffed and golden. Let the pot pie rest for 10 minutes before
serving.