Skillet Chicken Pot Pie Casserole
Ingredients:
– 2 cups cooked chicken, shredded or diced
– 1 tablespoon olive oil
– 1 cup onion, diced
– 1 cup carrots, diced
– 1 cup celery, diced
– 3 cloves garlic, minced
– 1 cup frozen peas
– 3 tablespoons butter
– 3 tablespoons all-purpose flour
– 2 cups chicken broth
– 1 cup heavy cream
– 1 teaspoon dried thyme
– Salt and pepper to taste
– 1 refrigerated pie crust or puff pastry, rolled out to fit your skillet
– 1 egg, beaten (for brushing the crust)
Instructions:
1. Preheat Oven: Preheat your oven to 400°F (200°C).
2. Cook Vegetables: In a large oven-safe skillet, heat olive oil over medium heat. Add onion, carrots, and celery, and cook until vegetables are softened, about 5 minutes. Add garlic and cook for an additional 1-2 minutes.
3. Make the Sauce: Add butter to the skillet and allow it to melt. Stir in the flour and cook for 1-2 minutes, stirring constantly. Slowly whisk in the chicken broth and heavy cream, cooking until the mixture thickens, about 3-4 minutes.
4. Combine: Stir in the cooked chicken, frozen peas, dried thyme, salt, and pepper. Mix well until everything is combined and heated through.
5. Top with Crust: Place the rolled-out pie crust or puff pastry over the top of the skillet, tucking in the edges. Brush the crust with the beaten egg.
6. Bake: Place the skillet in the preheated oven and bake for 20-25 minutes, or until the crust is golden brown and crispy.
7. Serve: Allow the casserole to cool slightly before serving.
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This skillet version of the classic chicken pot pie is perfect for a warm and satisfying dinner!
