The weather is cold, and the holiday season is adding to your to-do list. How about a little comfort food to boost your mood? With its flaky crust and savory filling, this one-skillet dish provides an easy, satisfying meal with minimal prep work and cleanup. And if you end up having extra Thanksgiving turkey, sub that in for the chicken. It’s a great way to use up leftovers!
Servings: 4
Ingredients
1 tbsp. olive oil
1 ½ lb. boneless, skinless chicken breast, cubed
Salt and pepper, to taste
½ white onion, chopped
2 cloves garlic, minced
2 c. cubed Yukon Gold potato
2 c. mixed frozen peas and carrots
4 tbsp. butter
4 tbsp. all-purpose flour
2 c. chicken broth
1 frozen prepared pie crust, thawed
1 egg, beaten
Preparation
Heat the oil in a cast-iron skillet or Dutch oven. Add the chicken, season with salt and pepper, and cook until the meat is golden brown on the outside and no longer pink in the center. Remove chicken from the pan and set aside.
Preheat the oven to 400˚F.
In the same skillet, add the onion and garlic. Sauté until translucent. Add the potato cubes and sauté for about 5 minutes. Add the peas and carrots and stir. Add the butter and allow it to melt.
Sprinkle the flour on top of the vegetables and stir quickly to avoid lumps. Pour in the chicken broth and bring to a boil to thicken the sauce. Season with additional salt and pepper to taste and remove from the heat.
Place the pie crust over the chicken and vegetable mixture and carefully seal along the edges of the skillet with your fingers or a fork. Brush the pastry with the egg, and cut 3 slits in the top to release steam.
Bake for 25-30 minutes, or until golden brown.
Enjoy!
Recipe provided by Tasty.
Comments