Chicken Skillet Pot Pie

 

Chicken Skillet Pot Pie

(6 servings)

 

Ingredients:

1 tbsp. Olive Oil

1 medium Onion, chopped

2 stalks Celery, chopped

1 lb. Boneless Skinless Chicken Breasts, chopped

½ tsp. Salt

¼ tsp. Black Pepper

¼ tsp. Red Pepper Flakes

1 tsp. Fresh Thyme

2 cups Frozen Peas and Carrots

2 medium Potatoes, peeled and diced

1 can (10½ oz.) Cream of Mushroom Soup

½ cup Chicken Broth

1 tbsp. Fresh Parsley, chopped

1 sheet Puff Pastry

1 large Fresh Egg

Directions:

In a 10½ inch skillet, warm olive oil over medium heat.  Add the onion and celery cooking 3 minutes or until onion is soft and translucent stirring as needed.  Add chicken, salt, pepper, red pepper and thyme stirring together and cooking 5 more minutes or until chicken is no longer pink.  Stir in the peas and carrots plus the potatoes.  Cook another 5 minutes before adding the soup and broth.  Cook 5 more minutes and then stir in the parsley.  Remove from the heat.  Cover the skillet with the puff pastry sheet tucking in the edges.  Beat egg in a small bowl and add egg wash to the puff pastry.  Cut a couple of slits in the center and place in a pre-heated 350-degree oven for 45 minutes or until golden brown.  Let it rest 5-10 minutes before serving.

Notes:              For a creamier filling use 2 cans of cream of mushroom soup.

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