Skillet Chicken Pot Pie

If you’re anything like me, on a chilly night I want nice, hot comfort food. Something like...chicken pot pie! I was so excited to find a more healthy version in one of the new cookbooks I got for Christmas. It’s a winner! 

👍🏻

  

Skillet Chicken Pot Pie

Ingredients

1 whole rotisserie chicken (about 2 1/4 lbs)

1 tbsp olive oil

1 medium chopped onion

1/2 cup chopped fresh parsley

3 chopped celery stalks

1 16 oz pkg frozen mixed veggies (or canned)

3 3/4 cups chicken broth

1/2 tsp salt

1/8 tsp pepper

1/4 cup cornstarch

1 homemade pie crust (or refrigerated from 14 oz pkg)

1 large egg, beaten

Directions

Preheat oven to 425. Remove meat from chicken and shred with 2 forks.  You should about 5 cups.

In a 10 1/2 in cast-iron or enamel skillet, heat oil over medium heat.  Add onion and parsley and cook, stirring, until onion almost soft, 2 to 3 minutes.  Add celery and cook, stirring, until veggies are soft, 3-5 minutes.  Add shredded chicken, mixed veggies, 2 cups of chicken broth, salt, and pepper.  Stir well and bring to boil.  Reduce heat to medium-low and cook, stirring, for 10 minutes to meld the flavors.

Meanwhile, in small bowl, combine remaining 1 3/4 cups chicken broth and cornstarch and stir until it is dissolved.  Stir into chicken mixture and cook, stirring, until thickened, 4-6 minuets.  Remove pan from heat.

Using a rolling pin, roll out the pie dough until it is about 12 inches in diameter.  Place it over the chicken filling.  Crimp the edges and, using a knife, make small slits in the top.  Bush the top with the beaten egg.

Bake until crust is golden and the filling is bubbling, about 30 minutes.  Let cool slightly.  Cut into 8 wedges and serve.

*Recipe from "Skinnytaste One & Done"