Skillet chicken pot pie

4

PREP TIME

20 min

TOTAL TIME

40 min

Serves

4

Skillet chicken pot pie

Photo, Erik Putz.

Get a hearty, homemade chicken pot pie on the table in less than an hour.


Ingredients

  • 1 (1/2 450-g pkg) frozen all-butter pre-rolled puff pastry , thawed overnight in refrigerator
  • 3/4 cup plus 2 tsp milk
  • 1 tbsp canola oil
  • 1 onion , finely chopped
  • 1/2 tsp dried thyme leaves
  • 400 g skinless, boneless chicken thighs , cut into 1/2-inch pieces
  • 3 tbsp all-purpose flour
  • 1 1/2 cup vegetable broth
  • 1/2 tsp salt
  • 1 medium yellow potato , cut into 1/2-inch cubes
  • 3/4 cup frozen peas
  • 3/4 cup frozen corn kernels

Instructions

  • POSITION rack in centre of oven, then preheat to 425F. Line a baking sheet with parchment. Unroll pastry on prepared sheet. Cut out a 10-in.-wide circle. Brush with 2 tsp milk, then cut several slits. Set aside.
  • HEAT a 10-in. frying pan over medium-high. Add oil, then onion and thyme. Cook until softened, 2 to 3 min. Add chicken. Cook until chicken is no longer pink, 4 to 5 min. Sprinkle with flour. Cook, stirring, 1 min. Add broth, remaining 3/4 cup milk, salt, potato, peas and corn.
  • REDUCE heat to medium-low. Simmer, stirring occasionally, until potato is tender and sauce thickens, 13 to 15 min. Meanwhile, bake puff pastry until golden-brown, 8 to 10 min. 4. Top chicken mixture with crust before serving.

Nutrition (per serving)

  • Calories
  • 480,
  • Protein
  • 28 g,
  • Carbohydrates
  • 48 g,
  • Fat
  • 21 g,
  • Fibre
  • 5 g,
  • Sodium
  • 813 mg.
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