Skillet Chicken Pot Pie

• Meat

  • 2 cups Rotisserie chicken

• Produce

  • 2 Carrots
  • 2 Celery stalks
  • 2 tsp Garlic
  • 1 Onion
  • 2 tbsp Parsley, fresh
  • 1/2 cup Peas
  • 2 Red potatoes

• Refrigerated

  • 1 Egg

• Canned Goods

  • 2 cups Chicken broth

• Baking & Spices

  • 1/4 cup Flour
  • 1 Salt and pepper

• Bread & Baked Goods

  • 1 sheet Puff pastry

• Dairy

  • 2 tbsp Butter
  • 1 (8 ounce pkg. Cream cheese

Found on sixsistersstuff.com

Description

Ingredients

• 2 Tablespoons butter
• 2-3 celery stalks, diced
• 2-3 carrots, diced
• 1 onion, diced
• 2 red potatoes, diced
• 2 teaspoons minced garlic
• salt and pepper, to taste
• 1/4 cup flour
• 2 cups chicken broth
• 1 (8 ounce) pkg. cream cheese
• 2 cups shredded rotisserie chicken
• 1/2 cup peas
• 2 Tablespoons fresh parsley, finely minced
• 1 sheet puff pastry, thawed
• 1 egg

Directions

• Preheat oven to 350 degrees F.
• Melt butter in a large saucepan over medium-high heat.
• Add celery, carrots, onion and potatoes. Saute for 8-10 minutes, or until vegetables begin to soften.
• Add garlic and season with salt and pepper.
• Mix in flour, chicken broth and cream cheese. Let cook for 5 more minutes, stirring constantly.
• Fold in chicken and peas.
• Pour mixture into a 12-inch oven safe skillet.
• Roll out a sheet of puff pastry and place on top of skillet. Use a sharp knife to cut off any excess dough hanging over the sides.
• Whisk egg in a small bowl and brush over the top of the pot pie.
• Cook for 18-20 minutes, or until the top is golden brown.