"Cozy comforting pot pie, made super simple in one cast iron skillet, topped with frozen pie crust and even easier to devour."
Skillet pot pie
5
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Prep time: 5mins
Cook time: 30mins
Recipe Card
ingredients
- 1 chicken breast
- 1 small chopped yellow onion
- 2 peeled chopped carrots
- 1 sprig chopped fresh rosemary
- 3 cloves minced garlic
- 1 chopped spring onion
- 1 small bunch chopped broccoli
- 1 tablespoon olive oil
- 1/4 cup white wine
- 2 tablespoons butter
- 2 tablespoons gluten free all purpose flour
- 1 1/2 cups veggie broth
- 1/4 cup heavy cream
- 1 handful of frozen peas
- salt and pepper, to taste
- 1 teaspoon fresh thyme
- 1 tablespoon nutritional yeast
- 1 gluten free frozen pie crust (slightly thawed)
Method
Step 1
Preheat oven to 350. Prep your veggies and herbs for easy cooking! & start by adding chicken breast to a pot of water to boil.
Step 2
Heat cast iron skillet (or oven safe skillet) with olive oil, begin with sautéing onion, carrot, and rosemary until onion is a little softened.
Step 3
Add garlic, broccoli, and spring onion cook until garlic is fragrant.
Step 4
Add white wine, and use wooden spoon to scrape up. browned bits from pan bottom.
Step 5
Add butter, melt. If chicken breast is just about done cooking, remove from water and allow to cool slightly.
Step 6
Whisk in flour to create your roux. Cook for a minute or two to remove floury taste.
Step 7
Add veggie or chicken stock slowly, stirring to thicken.
Step 8
Add heavy cream, and stir.
Step 9
Add frozen peas and stir in nutritional yeast. Taste, and add salt and pepper as needed.
Step 10
Shred chicken breast using two forks, and add into skillet. Toss everything together.
Step 11
Place frozen (lightly thawed) pie crust upside down onto skillet, and transfer to oven until golden brown and crisped.