Skillet Chicken Pot Pie
Adapted from Eating Well
Prep Time: 35 minutes
Cook Time: 25 minutes
Servings: 6
Ingredients
*Ingredients currently available at the farmers’ market
1 1/2 cups chicken broth
2 tablespoons all-purpose flour
1 tablespoon olive oil
8 ounces mushrooms*
1 cup chopped onion*
6 cloves garlic, minced*
1 1/2 cups carrots and peas*
1 tablespoon chopped fresh sage*
1 tablespoon fresh thyme leaves, plus sprigs for garnish*
1/2 teaspoon salt
1/2 teaspoon pepper
1 pound chicken*, cooked and shredded
1 prepared pie crust
1 egg white, lightly beaten*
Preheat oven to 425 degrees.
Whisk 1 1/4 cups broth and flour in a medium bowl; set aside.
Heat oil in a 10-inch cast-iron or oven-safe nonstick skillet over medium to high heat. Add mushrooms; cook until browned, 6 to 8 minutes. Reduce heat to medium. Add onion and garlic; cook until tender, 4 to 6 minutes.
Stir in the remaining 1/4 cup broth, scraping up any brown bits. Stir in the reserved broth-flour mixture, peas and carrots, sage, thyme, salt and pepper. Bring to a boil, stirring constantly. Reduce heat and cook, stirring occasionally, until the vegetables are tender, about 10 minutes. Remove from heat; stir in the cooked chicken.
Lay pie crust over the chicken mixture, folding the edges over as needed. Cut four 4-inch slits in the crust to allow steam to escape. Brush the top with egg white.
Bake until the crust is golden and the filling is bubbly, 20-25 minutes. Let cool for 10 minutes before serving. Garnish with thyme sprigs, if desired.
Notes:
- This recipe is perfect for leftover chicken; buy a roaster at the market and make several meals for the week once cooked. Or purchase chicken breast or thighs and poach and shred for the recipe.
- To poach chicken: Place 4 small boneless, skinless chicken thighs or 2 small boneless, skinless chicken breasts (12 oz. total) in a medium saucepan; cover with cold water. Bring to a boil over medium-high heat. Reduce heat to low, partially cover, and cook until an instant-read thermometer inserted in the thickest part registers 165 degrees F, 12 to 15 minutes. Transfer to a plate and shred into small pieces. Reserve broth for use in another recipe–it will keep in the fridge for up to 4 days or in the freezer for up to 3 months.
- If pie crust is frozen, thaw before making recipe.
- If the carrots and peas are not in season, you can use frozen.
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