This Skillet Chicken Pot Pie is the ultimate comfort food recipe. Save time by using HORMEL® SQUARE TABLE™ Roasted Chicken Breast with Rib Meat and Gravy and deliver an incredibly flavorful dish!
Ingredients
| ¼ | cup butter |
| 1 | cup sliced carrots |
| ½ | cup sliced celery |
| ½ | cup chopped onion |
| 3 | tablespoons flour |
| ½ | teaspoon thyme |
| Salt and pepper, to taste | |
| ½ | cup milk |
| 1 | cup chicken broth |
| ½ | cup frozen peas |
| 1 | (15-ounce) package HORMEL® SQUARE TABLE™ Roasted Chicken Breast with Rib Meat and Gravy, chopped |
| ½ | (17.3-ounce) package ready-made puff pastry sheets, thawed according to package directions |
| 1 | egg, lightly beaten |
Directions
Heat oven to 425°F. In medium cast iron skillet over medium heat, melt butter. Add carrots, celery, and onions. Cook 5 to 7 minutes or until softened. Add flour, thyme, salt and pepper. Cook 1 to 2 minutes. Add milk and broth. Simmer, whisking together 3 to 4 minutes or until combined and slightly thickened. Stir in peas, chopped chicken and gravy. Remove from heat.
On a lightly floured surface, roll out pastry sheet into a 16-inch square. Cut pastry into 2 to 3-inch squares.
Place dough squares, slightly overlapping on top of chicken mixture. Brush dough squares with beaten egg. Bake 25 to 30 minutes or until pastry is golden brown and filling is bubbly.
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