Skillet Chicken Pot Pie
139
- Prep Time15 mins
- Total Time45 mins
- Makes6 servings
Photo, Erik Putz.
This one-pan wonder brings big flavour to the dinner table (with minimal mess!)
Ingredients
3 tbsp butter
3 leeks, (white and pale green parts only) halved and thinly sliced (3 cups)
1 tbsp chopped thyme
1/4 cup all-purpose flour
3 cups reduced-sodium chicken broth
450 g skinless, boneless chicken thighs, cut into chunks
1 large potato, cut into 1/2-in.cubes (2 cups)
1/2 tsp salt
1/4 tsp pepper
1 frozen deep-dish pie crust, thawed
3 cups frozen peas and carrots
Instructions
PREHEAT oven to 425F.
MELT butter in a 9-in. oven-safe frying pan over medium. Add leeks and thyme, cooking until softened, 5 min. Stir in flour and cook, stirring, 1 min. Gradually stir in chicken broth. Add chicken, potato, salt and pepper. Bring to a boil, then reduce heat and simmer over medium, stirring, 10 min.
ROLL pie crust into a 11-in. circle on a lightly floured surface. Cut a few steam vents in centre. Place on a baking sheet and refrigerate.
ADD vegetables to pan. Continue cooking until chicken is no longer pink and potatoes are tender, 3 to 5 min.
PLACE pastry over filling. Bake until golden brown, 10 to 15 min.
Nutrition (per serving)
Calories 417, Protein 22g, Carbohydrates 44g, Fat 18g, Fibre 6g, Sodium 781mg.
Excellent source of vitamin A.