Sunday, January 3, 2016

Skillet Chicken Pot Pie

I am a huge fan of meals that can be made in one (or two) pots. The fewer dishes, the better! My least favorite kitchen chore is doing the dishes. In fact, when Hubby is on his weekend, the dishes are his job. He knows I hate doing them, but when he works, it's on me since he leaves right after we finish eating. One more reason I really, really look forward to his weekends!

This skillet chicken pot pie is a wonderful, one pot dish that is a huge crowd pleaser. When it comes out of the oven, it looks so yummy and amazing, you really feel like you've got a handle on the whole cooking thing. Look what I made! Look how pretty! It looks delicious and smells like heaven! Yep, it's a good one.

Skillet Chicken Pot Pie

12-inch cast iron skillet
3-4 cups cooked, shredded chicken
3 tablespoons olive oil
2 tablespoons butter
1 shallot, finely diced
5 cloves garlic, minced
6 sage leaves, finely chopped
1/3 cup flour
4 cups chicken stock
2/3 cup half and half
4 cups frozen veggies, thawed (I like a mix of carrots, peas, and corn)
Salt and pepper
1 sheet puff pastry, thawed
1 egg, beaten

Preheat oven to 425 º. Heat oil and butter in the cast iron skillet on medium-low heat. Add shallots and sauté for 3 minutes, then add garlic and sage and cook for 30 seconds. Add flour, stir to coat. (You can add a drizzle of extra oil here, if necessary). Cook for 2 minutes, stirring frequently. Add broth 1/2 cup at a time, whisking as you go. Whisk in half and half and season with salt and pepper. Increase heat to medium high and cook for 2 to 3 minutes to thicken. Add the veggies and chicken and simmer for 5 minutes. Taste for seasoning and add salt and/or pepper, as needed.

Unroll the thawed puff pastry onto the top of the skillet. Carefully pinch down the edges (the skillet is warm!) and brush with the beaten egg. Cut a few lines in the pastry sheet to vent. Bake for 15 minutes, then lower the heat to 375º and bake for 5-7 minutes longer until the top is nicely browned. Let it rest for 10 minutes, then slice and serve. Enjoy!

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