Chicken Pot Pie


Submitted by Marcia

Serves 8


2 T unsalted butter
1 medium onion, chopped
4 medium carrots, sliced 1/4 ”
2 ribs celery, sliced
2 cloves garlic, minced
1/2 tsp salt
1/2 tsp fresh ground pepper
2 T flour
3 T heavy cream
2 C chicken broth
4 C shredded cooked chicken
1 C frozen peas
1 1/2 tsp chopped fresh dill
1  9″ pie pastry
1 egg, beaten

Preheat oven to 400 degrees.  Heat butter in 12″ cast-iron skillet over medium heat.  Add onions, carrots, celery and garlic and cook until carrots begin to soften, about 6 min. Season with salt and pepper. Reduce heat to med-low and stir in flour. Cook for 1 minute.  Stir in heavy cream and broth, using whisk, until combined. Stir in chicken, peas, and dill and bring to a boil.  Remove from heat. Roll out crust to 12″ in diameter.  Place pastry atop chicken mixture and brush with egg; cut vents in pastry. Transfer skillet to oven; bake approx 35 minutes until crust is brown and flaky. Yum!!



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