January 02, 2017
Skillet Chicken Pot Pie
Many of you might be wondering why a rich and satisfying pot pie is showing up on our blog as the first post of the new year. I mean, aren’t we all supposed to be denying ourselves right about now? If you've been with us for some time, you may recall that we are big fans of starting each new year off with a slew of healthy recipes, but let's not forget that resolutions aren't all just about health goals. One of mine this year is to find better balance between home/work/life, which these days seems to be a tall order. Maybe you're like me and run a house with busy schedules and several little mouths to feed each night, or maybe (also like me) you're just not quite ready to commit to smoothies for every meal of the day. If you can relate to either of those than you can also relate to the very real need for simple weeknight dinners that everyone can enjoy. And, while this pot pie isn't low carb or Whole 30 approved, it is packed full of chicken and veggies and just might make your life a little simpler.
I'm sure you've heard us say it here before, but there's a time and a place for the right shortcuts.
I have a special fondness for pot pies. I loved them as a kid and eating them is the first time I can remember willingly consuming veggies. I could see the veggies (a usual no no in kid land) and yet I didn't care because the pie was just so dang good. Over the years I've tried many recipes and think I've finally settled on my fave right here. This skillet chicken pot pie is easy as...well...pie. It’s a one pot meal that utilizes some pro quick dinner tips and results in a beautiful and homey dish that the whole family can be really excited about.
For this dish, we've partnered with Kroger to offer you a friendly reminder that hey, good things can be found in the frozen aisle! I like to stock up on easy frozen veggies like these Birds Eye single packs of peas (goodbye freezer burn!) and add them to just about anything, mac and cheese and these grilled cheese sandwiches being some of my favorites.
I'm sure you've heard us say it here before, but there's a time and a place for the right shortcuts. When used strategically cooking shortcuts free up our time to use it where it really counts in the kitchen, without sacrificing flavor or health, and it's precisely because of that that I'm always dreaming up and looking for new ones. Kroger has helped me a bit with their Freezer Fresh Ideas where one can find things to help make meal time prep quicker (frozen veggies, frozen prepared chicken and even the puff pastry I used for this pot pie). In my renewed search for balance this New Year I'm thankful for every little shortcut I can find to maximize my time and simplify, even if it is just one meal at a time. One delicious and nostalgic chicken pot pie at a time...even better.
This is a sponsored post written by TMP on behalf of Fred Meyer/Kroger. The opinions and text are all ours.
Skillet Chicken Pot Pie
|4 cups||cooked chicken (3 chicken breasts, pre cooked or rotisserie)|
|2 cups||carrots, 1/4 inch sliced|
|1 cup||celery, 1/4 inch sliced|
|2 cups||Birds Eye Steamfresh sweet peas, frozen|
|1 cup||onion, chopped|
|1/2 tsp||black pepper|
|1/2 tsp||celery seed|
|1 tsp||garlic powder|
|1 tsp||fresh thyme, minced (optional)|
|1 cup||whole milk|
|2 cups||chicken stock|
|1||package frozen puff pastry, room temp|
|1||egg (for pastry wash)|
- In a small saucepan parboil carrots and celery for 10 minutes. Drain and set aside.
- Turn oven to 425°.
- Melt the butter in a 12” inch cast iron skillet over medium heat. Add the onion to the butter and sauté for 5 minutes, until tender and translucent. Add the flour, salt, pepper, celery seed, garlic powder and thyme to the butter and onion, creating a thick paste. Sauté for 1 minute before slowly adding the milk to create a rue. Once the milk is fully incorporated, slowly add the chicken stock. Simmer until mixture has slightly thickened. Add the peas to the sauce and simmer for 2 minutes longer. Add the chicken, celery and carrots.
- Place the 2 sheets of puff pastry on a slightly floured surface. Gently roll them out to fit the top of the cast iron skillet. Either lattice the 2 pieces together to form a crust, or just place one large pastry sheet on top of the skillet fillings. If you choose to use just one sheet of pastry for the top, be sure to cut a few slits into it for the steam to escape while baking. Make an egg wash by adding 1 tablespoon water to the egg and whisking them together in a little bowl. Using a pastry brush, brush the puff pastry with a the egg wash.
- Place in the oven until the pastry has turned golden brown and the pot pie filling is thick bubbly. 20-35 minutes depending on if you’ve latticed your crust of not. Make sure to check the pastry often (without opening the oven if possible) for doneness.