Skillet Chicken Pot Pie:
Ingredients:
- Whole roasted chicken.
- Potatoes – 1 cup Cubed.
- Carrots – ½ cup Cubed.
- Peas – ½ cup.
- Celery – ½ cup Diced.
- Onions – ½ cup Diced.
- Chicken broth – 1-2 cups.
- Puff pastry.
- Butter – 2-3 tablespoons.
- Sage and rosemary – Chopped finely – about a teaspoon each.
- Egg wash.
- Bacon grease.
Prep:
- Remove meat from roasted chicken and chop up to bite size pieces.
- In your skillet melt the butter and bacon fat.
- Add in the diced carrots, potatoes, onions, and celery. Sauté for 8-10 min.
- Add the herbs, garlic, and chicken.
- Sprinkle in a tablespoon of flour and cook through.
- Mix everything together and add 2 cups chicken stock.
- Unfold the puff pastry and cut corners of to make round.
- Put the pastry on the top of the mixture. Cut 4 slits in the top and brush on egg wash.
- Cook 15-16 min in 400-degree oven.
- Pull out of oven and let stand for 10-15 min.
