*Ingredients
2 Tablespoons butter
3 celery stalks diced
3 carrots diced
1 onion diced
2 red potatoes diced
2 teaspoons garlic minced
salt and pepper to taste
¼ cup flour
2 cups chicken broth
8 ounces cream cheese
2 cup chicken cooked and shredded
½ cup peas
2 Tablespoons fresh parsley finely minced
1 sheet frozen pastry puff sheet thawed
1 egg
*How To Make Skillet Chicken Pot Pie Casserole
1.Preheat oven to 350 degrees F.
Melt butter in a large saucepan over medium-high heat.
2.Add carrots, celery, onion, and potatoes. Saute for 8-10 minutes , or until vegetables begin to soften.
3.Add garlic and season with salt and pepper.
4.Mix in flour, chicken broth and cream cheese. Let cook for 5 more minutes, stirring constantly.
5.Fold in chicken and peas.
6.Pour mixture into a 12-inch oven safe skillet.
7.Roll out a sheet of puff pastry and place on top of skillet. 8.Use a sharp knife to cut off any excess dough hanging over the sides.
9.Whisk egg in a small bowl and brush over the top of the pot pie.
10.Cook for 18-20 minutes, or until the top is golden brown.
*Cook Notes
You can use pie crust in place of the puff pastry, however, it does give a bit of a different texture and you will have to cook the dish an extra 10-15 minutes longer to make sure the dough is cooked through all the way.
