Skillet chicken pot pie
By Chatelaine
Photo, Erik Putz.
On busy nights one-pan wonders bring big flavours to the dinner table (with less 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.
Chatelaine Basics: How to Blind Bake a Pie Shell
Nutrition (per serving)
- Calories
- 417,
- Protein
- 22 g,
- Carbohydrates
- 44 g,
- Fat
- 18 g,
- Fibre
- 6 g,
- Sodium
- 781 mg.
- Excellent source of
- vitamin A
