Skillet Chicken Pot Pie
This one is for my gravy lovers! No bottom crust, rotisserie chicken and prepared all in one dish. Chicken pot pie at home just became a whole lot easier!
Skillet Chicken Pot Pie
Prepared and baked all in one dish, this is the perfect dinner for a cozy night at home!
Ingredients
- 1-2 tbsp oilve oil
- 2 celery stalks finely chopped
- 2 large carrots chopped
- 1 shallot finely chopped
- 3 tbsp butter
- 3 tbsp flour all purpose
- ½ cup dry white wine
- 2 cups chicken stock or broth
- ½ cup heavy cream
- 1 tbsp fresh parsley chopped
- 1-2 cups shredded chicken
- ½ cup canned or frozen sweet corn
- ½ cup canned or frozen peas
- 1 puff pastry sheet or pie crust
- 1 egg beaten for wash
- S&P to taste
Instructions
- Preheat oven to 375 F. In a cast iron skillet, heat the olive oil over medium high heat, add carrots, celery and shallots and sauté until tender. Remove from pan and set aside once finished.
- In the same skillet, add the 3 tbsp butter and melt until foamy, then adding the equal parts flour, whisking as you add to form your roux. Once combined, whisk in your dry wine and heat for about 30 seconds and allow to simmer. Now slowly add your chicken stock, whisking as you pour. Finally, add your heavy cream and simmer mixture for about 10 mins.
- Add the cooked carrots celery and shallots back into the gravy, along with the chicken, peas, carrots and parsley. Stir to combine into gravy.
- Cut your pastry sheet into desired sheets and layer your crust on top, overlapping pieces as you arrange them. Cost your crust with the egg wash and bake for 30-40 mins t until golden brown on top.
- Allow to set for at least 10 mins before serving, enjoy!
