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Skillet Chicken Pot Pie Shawns

6 Servings

1 Pkg pie crust, Unbaked
2 Tbl Butter
1 Cup onion, Chopped
1/2 Cup celery, Sliced
1/2 Cup carrot, Sliced
1/2 Cup red pepper, Chopped
1/3 Cup All purpose flour
1/2 Tsp thyme, Dried
1/4 Tsp Salt and pepper (each)
1 1/2 Cup Chicken broth
2 1/2 Cup Cooked chicken, Chopped
1 Cup Peas (frozen / / can), Thawed
1 Liter egg, Beaten
1 Tbl Water

Allow pie crust to stand according to package and set aside.
Set oven to 400F

In cast iron skillet melt butter over medium heat, add onion, celery,
sweet pepper and cook for 4-5 mins until vegies are tender. Stir in
flour thyme, salt and pepper. Gradually stir in broth and cream.
Cook and stir until thickened and bubbly, stir in chicken and peas
Remove from heat.

Place pasty circle over mixture in skillet letting edges of pastry
drape over the sides, brush pasty with beaten egg cut slits in centre
place in oven and make for 24-30 mins or until pastry is golen brown.
Let stand 20 mins before serving.

***I used gluten free pastry pie shell and as such just broke it up
and places it in peices over the mixture. Not pretty but tastes
great.***

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