Skillet chicken pot pie

36

PREP TIME

15 min

TOTAL TIME

45 min

Serves

6

Skillet chicken pot pie

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
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