CHICKEN POT PIE IN A SKILLET

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SKILLET CHICKEN POT PIE
8 Tablespoons salted butter
1 3/4 cup diced carrots
1/2 cup chopped celery
1 large onion, diced
1/2 cup all purpose flour
1 tsp salt
1/2 tsp Farm Stand Kitchen Mrs Sass All Purpose Seasoning
1 tsp garlic powder
2 sprigs Fresh Thyme, stripped ( leaves only) or 1/2 tsp dried Thyme
1/8 tsp of Farm Stand Kitchen whole nutmeg grated, optional
2 1/2 cups low sodium chicken broth
1/2 cup heavy whipping cream or half n half
1 3/4 cup frozen peas, defrosted
3 cups of cooked and cubed chicken
1 sheet Puff Pastry, defrosted and slightly rolled out ( about 13 inches in length)
Egg wash made with 1 large egg +1 Tbsp water
Mrs Sass for sprinkling
LETS MAKE IT-
In a 12 inch cast iron skillet, melt the butter over medium high heat. Add the carrots, celery and onion. Sauté for 8 minutes or until tender.
Add the flour, spices, fresh thyme and nutmeg. ( if using). Stir to coat the veggies and let cook for 2 minutes. While whisking, add the chicken broth and cream. Whisk till thickened. Stir in chicken and peas. Let cook for 1 minute. Stirring occasionally. Turn off heat. Preheat oven to 400F.
Cut the Puff Pastry into squares using a fluted cutter or knife. Arrange the squares in a rustic fashion on top of the pot pie mixture. Brush with egg wash. Sprinkle with Mrs Sass, if desired. Bake uncovered for 25-35 minutes or until pastry is golden browned and puffed up. If the top gets a little too brown too fast, lay a sheet of foil on top. Serves 6.
Enjoy!
NOTES:
1. You can make the mixture a day ahead and store in a covered container. Reheat mixture in the microwave and add to a skillet, continue with puff pastry top.
2. Nutmeg is optional
3. If you like your pot pie looser, just add a bit more broth to thin it out.
4. Make it your own! You can change up the veggies and use what you like best!
5. You can cut the recipe in half
6. My skillet is the 12 inch LODGE