Skillet Chicken Pot Pie

INGREDIENTS

• 1 pie crust
• 2 Tbsp butter
• 1 c onion, chopped
• 1 c chopped celery
• 1/3 c flour
• 1/2 tsp thyme
• 1/4 tsp salt
• 14 tsp pepper
• 1 1/2 c chicken broth
• 1 c light cream
• 2 c chopped cooked chicken
• 1 c frozen peas and carrots, thawed
• 1 egg
• 1 Tbsp water

PREPARATION

1. Heat oven to 425.
2. Melt butter over medium heat in lodge skillet
3. Add onion and celery; cook 4-5 minutes or until vegetables are tender.
4. Stir in flour, thyme, salt and pepper.
5. Gradually stir in broth and cream; cook and stir until thickened and bubbly.
6. Stir in chicken, and peas and carrots.
7. Place crust on pan, cut slits for steam to escape.
8. Beat egg and add water. Brush egg wash over crust.
9. Place skillet in oven. Bake for 25-30 minutes until pastry is golden.
10. Let stand 20 minutes before serving.

( bhg.com )

-- JMag Guthrie - 2016-09-13