Dining on a Dime recipe: One-skillet Chicken Pot Pie

Chef Dan's Chicken Pot Pie

Dining on a dime Skillet

Chicken Pot Pie

 Ingredients: 

1. ½ cup olive oil
2. ½ cup diced onion
3. 1 tablespoon chopped garlic
4. 1 pound diced chicken meat (thighs are generally the cheapest)
5. 1 bag mixed frozen vegetables
6. 1 small bag pearled onions
7. 1 small bag frozen peas
8. 1 teaspoon dried sweet basil
9. Salt & Pepper to taste
10. 2 cups milk
11. Wondra flour
12. One sheet puff pastry sheet
13.  ½ cup olive oil 

Method: 

1. Add the ½ cup of olive oil to a large black iron skillet and heat the oil.
2. Add the onion and garlic and cook for 2-3 minutes
3. Add the diced chicken and sauté until the chicken is lightly browned.
4. Add the vegetables, basil, and salt and pepper and sauté for an additional 2-3 minutes
5. Add the milk until it’s about an inch below the edge of the pan and bring it to a simmer.
6. Shake some of the Wondra flour into the mix and stir until thick
7. Simmer for 1-2 minutes, and turn off the heat. 

Place the thawed out puff pastry sheet on a floured cutting board.  Roll out the dough larger than the skillet top, fold it in half and place it on top of the skillet and completely cover the top. Brush the top with egg wash. Place the skillet in a 400 degree pre-heated oven until the crust is golden brown.  

It could get messy, so use a bowl if you can- and be sure to have plenty of napkins! 

Enjoy!