Easy Skillet Pot Pie
Ingredients
The filling
-
2
Tablespoons
unsalted butter
-
⅓
cup
chopped onion
-
2
teaspoons
minced garlic
-
1
cup
sliced carrots
-
¾
cup
sliced celery
-
¼
cup
all-purpose flour
-
1½
teaspoons
dried thyme leaves
-
1
teaspoon
salt
-
½
teaspoon
black pepper
-
2
cups
chicken broth
-
½
cup
whole milk
-
2-3
cups
cooked shredded or cubed chicken or turkey
-
1
large egg
beaten with 1 Tablespoon milk (for egg wash)
The crust
-
1
crust
store-bought or homemade pie crust
Instructions
- Prepare the pie crust in advance.
- Heat butter in a skillet and cook onion, garlic, carrots, and celery until softened.
- Add flour, thyme, salt, and pepper, and cook for 2 minutes.
- Pour in chicken broth and milk, bring to a boil, then simmer until thickened.
- Remove from heat and stir in vegetables and chicken or turkey, then let cool for 10 minutes.
- Preheat the oven to 375°F (191°C).
- Roll out the pie dough and lay it over the filling, cutting slits for steam vents.
- Brush the top with egg wash and bake for 35-40 minutes until golden brown.
- Cool for 5 minutes before serving.
Nutrition Facts (estimated)
Servings
8
Calories
400
Total fat
18g
Total carbohydrates
40g
Total protein
20g
Sodium
800mg
Cholesterol
100mg
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