Chicken Pot Pie

By mamacook1

Make in 12 inch cast iron skillet.
Use store bought crust (Pillsbury, refrigerated)
Use rotisserie chicken

Ingredients

• 2 tbs unsalted butter
• 1 medium onion, chopped
• 4 medium carrots, sliced into 1/4 inch coins
• 2 ribs celery, sliced thin
• 2 cloves garlic, minced
• 1/2 tsp salt
• 1/2 tsp pepper, freshly ground
• 2 tbs all purpose flour
• 3 tbs heavy cream
• 2 c chicken broth
• 4 c chicken, shredded and cooked
• 1 c frozen peas
• 1 1/2 tbs dill, fresh, chopped
• 1 (9 inch) pie crust
• 1 egg, beaten

Details

Servings 8

Preparation

Step 1

Preheat oven to 400*
Heat butter in iron skillet.
Add onion, carrots, celery, and garlic. Cook until veggies begin to get soft(about 6 minutes). Season with salt and pepper.
Reduce heat and stir in flour. Cook 1 minute.
Stir in cream and broth. Whisk until combined.
Stir in chicken, peas, and dill. Bring to a boil, then remove from heat.
Roll out crust and place over mixture, brush with egg and cut vents. Transfer skillet to oven and bake until crust is brown and flaky, about 35 minutes