Subj : BH&G 3666
To   : All
From : Dave Drum
Date : Thu Aug 19 2021 11:19:32

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Skillet Chicken Pot Pie
 Categories: Poultry, Pastry, Vegetables, Herbs, Dairy
      Yield: 6 Servings
 
    1/2    (1 crust) pkg rolled
           - refrigerated unbaked pie
           - crust
      2 tb Butter
      1 c  Chopped onion
    3/4 c  Sliced celery
    1/2 c  Chopped red bell pepper
    1/3 c  All-purpose flour
    1/2 ts Dried thyme; crushed
    1/4 ts (ea) salt & black pepper
  1 1/2 c  Chicken broth
      1 c  Half & half, light cream, or
           - milk
  2 1/2 c  Chopped cooked chicken
      1 c  Peas or peas & carrots;
           - thawed
      1 lg Egg
      1 tb Water
 
  Allow refrigerated pie crust to stand according to
  package directions; set aside.
  
  Set oven to 400ºF/205ºC.
  
  In a 10" cast-iron or other heavy oven-going skillet melt
  butter over medium heat. Add onion, celery, and sweet
  pepper; cook for 4 to 5 minutes or until vegetables are
  tender, stirring occasionally. Stir in flour, thyme,
  salt, and black pepper. Gradually stir in broth and
  half-and-half. Cook and stir until thickened and bubbly.
  Stir in chicken and peas. Remove from heat.
  
  On a lightly floured surface, roll refrigerated pie crust
  into a 13" circle. Using a sharp knife, cut slits in
  pastry to allow steam to escape, or, if desired, use a
  small cookie cutter to cut shapes from pastry.
  
  Carefully place pastry circle over mixture in skillet,
  letting edges of pastry drape over the sides*. In a small
  bowl beat together egg and water. Brush pastry with some
  of the beaten egg. If using, place pastry cutouts on top
  of pastry and brush with beaten egg.
  
  Place skillet in oven. Bake for 25 to 30 minutes or until
  pastry is golden brown. Let stand for 20 minutes before
  serving.
  
  Makes: 6 servings
  
  Better Homes & Gardens | September 2017
  
  MM Format by Dave Drum - 21 September 2017
  
  Uncle Dirty Dave's Archives
 
MMMMM

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