Skillet Chicken Potpie 10” frypan 6 serv

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 425F.

Step 2

Whisk 1 1/4 cup broth and 2 T flour. Set aside

Step 3

Heat 1/2 T oil in a 10” oven safe skillet and fry chicken chunks with sage thyme and pepper until no longer pink remove chicken when done.

Step 4

Add potatoes carrots celery onions to pan and cook covered 5 minutes.

Step 5

Add mushrooms and garlic and cook on medium for 5 minutes covered.

Step 6

Stir in remaining 1/4 cup broth to loosen brown bits. Stir in broth-flour mixture and peas and bring to boil stirring constantly. Reduce heat to medium and cook 10 minutes then remove from heat and stir in chicken.

Step 7

Lay pie crust over chicken mixture folding edges downwards. Cut 4 slots in crusts for venting.

Step 8

Bake until crust is golden brown and filling is bubbling about 20 to 25 minutes. Let cool 10 minutes.