Name: One Skillet Chicken Pot Pie
Cook time: 30 min
Total time: 30 min
Yield: 6
Ingredients: Land O Lakes Butter, with Olive Oil & Sea Salt; Cebollitas Bunch; Celery; Carrot; Bob's Red Mill Dark Rye Flour, Organic; Morton Iodized Salt, 26 Ounce; McCormick Gourmet™ Global Selects Oak Wood Smoked Pepper from Vietnam; McCormick® Celery Salt; El Guapo Garlic Powder; Lactaid Whole Milk; Kitchen Basics Chicken Stock; SIGNATURE SELECTS Peas, Sweet; Del Monte Kernel Corn, Whole, Golden Sweet; Foster Farms No Antibiotics Ever Shredded Chicken Breast; Danish Pastries

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Preheat the oven to 425°.
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(For rotisserie chicken, skip to step 5.) If making your own chicken, season two breasts with salt, pepper, and garlic powder.

Heat your cast iron (or other oven-safe pan) over medium heat. Add 1 Tbsp. Oil and 1 Tbsp. Butter.

Once melted, add the chicken and cook each side for about 5 minutes; the chicken should be 167°. Remove and set aside to cool.  Then shred.

For the filling, melt the stick of butter.

Add the onion, celery, and carrots and cook until soft (about 5-7 minutes).

Slowly add in the flour, whisking in to avoid clumping.

While you continue to stir, add the salt and pepper, celery salt, and garlic powder; mix together and cook for 2 minutes.

Slowly incorporate the milk and then the chicken stock.

Add the peas, corn, and shredded chicken.

Top with the puff pastry or crust. Score with an X to allow moisture out while baking

Whisk an egg with 1 Tbsp. water and baste the top of the puff pastry.

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Bake for 25 minutes and remove to cool.
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Enjoy!
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One Skillet Chicken Pot Pie

Serves 6

30 mins cook

40 mins total

What you need

How to make

Available coupons from Kirk's Cooking and Cocktails