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Chicken Pot Pie In A Skillet Shawns

6 Servings

1 pack unbaked pie crust
2 Tbl Butter
1 Cup onion, chopped
1/2 Cup Celery, sliced
1/2 Cup Carrot, sliced
1/2 Cup cup red pepper, chopped
1/3 Cup All purpose flour
1/2 Teaspoon Dried thyme, crushed
1/4 Teaspoon salt and pepper, (each)
1 1/2 Cup chicken broth
1 Cup Half-and-half cream, or milk
2 1/2 Cup Chicken, chopped and cooked
1 Cup peas, frozen / thawed / canned
1 large Egg, beaten
1 Tbl water

Allow refrigerated pie crust to stand according to package
directions; set aside.

Set oven to 400F

In a 10" cast-iron or other heavy oven-going skillet melt butter over
medium heat. Add onion, celery, and sweet pepper; cook for 4 to 5
minutes or until vegetables are tender, stirring occasionally. Stir
in flour, thyme, salt, and black pepper. Gradually stir in broth and
half-and-half. Cook and stir until thickened and bubbly. Stir in
chicken and peas. Remove from heat.

On a lightly floured surface, roll refrigerated pie crust into a 13"
circle. Using a sharp knife, cut slits in pastry to allow steam to
escape, or, if desired, use a small cookie cutter to cut shapes from
pastry.

Carefully place pastry circle over mixture in skillet, letting edges
of pastry drape over the sides*. In a small bowl beat together egg
and water. Brush pastry with some of the beaten egg. If using, place
pastry cutouts on top of pastry and brush with beaten egg.

Place skillet in oven. Bake for 25 to 30 minutes or until pastry is
golden brown. Let stand for 20 minutes before serving.
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