MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Skillet Chicken Pot Pie
Categories: Poultry, Pastry, Vegetables, Herbs, Dairy
Yield: 6 Servings

1/2 (1 crust) pkg rolled
- refrigerated unbaked pie
- crust
2 tb Butter
1 c Chopped onion
3/4 c Sliced celery
1/2 c Chopped red bell pepper
1/3 c All-purpose flour
1/2 ts Dried thyme; crushed
1/4 ts (ea) salt & black pepper
1 1/2 c Chicken broth
1 c Half & half, light cream, or
- milk
2 1/2 c Chopped cooked chicken
1 c Peas or peas & carrots;
- thawed
1 lg Egg
1 tb Water

Allow refrigerated pie crust to stand according to
package directions; set aside.

Set oven to 400ºF/205ºC.

In a 10" cast-iron or other heavy oven-going skillet melt
butter over medium heat. Add onion, celery, and sweet
pepper; cook for 4 to 5 minutes or until vegetables are
tender, stirring occasionally. Stir in flour, thyme,
salt, and black pepper. Gradually stir in broth and
half-and-half. Cook and stir until thickened and bubbly.
Stir in chicken and peas. Remove from heat.

On a lightly floured surface, roll refrigerated pie crust
into a 13" circle. Using a sharp knife, cut slits in
pastry to allow steam to escape, or, if desired, use a
small cookie cutter to cut shapes from pastry.

Carefully place pastry circle over mixture in skillet,
letting edges of pastry drape over the sides*. In a small
bowl beat together egg and water. Brush pastry with some
of the beaten egg. If using, place pastry cutouts on top
of pastry and brush with beaten egg.

Place skillet in oven. Bake for 25 to 30 minutes or until
pastry is golden brown. Let stand for 20 minutes before
serving.

Makes: 6 servings

Better Homes & Gardens | September 2017

MM Format by Dave Drum - 21 September 2017

Uncle Dirty Dave's Archives

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... "When ideas fail, words can come in very handy" Johann Wolfgang von Goethe

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