Skillet Pot Pie with Chicken | Faye Thompson | @southerncooking

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

puff pastry

🥗Healthier: whole wheat pastry dough

💰Cheaper: biscuits

Whole wheat adds fiber, while biscuits are often more affordable.

Turn the heat to medium.

Preheat the oven to 400 degrees Fahrenheit.

Get a 10-inch oven-proof cast iron skillet.

Add 1/2 cup of butter to the skillet and let it melt.

Add 2 cups of thinly sliced leeks and 1 cup of chopped carrots; cook for about 6 minutes until tender.

Sprinkle 1/2 cup of flour over the mixture and stir for a few minutes to create a white sauce.

Add 2 cups of chicken broth, stirring for a few minutes until it thickens slightly.

Add 4 cups of chopped rotisserie chicken, 1 cup of frozen green peas, 1 teaspoon of salt, 1/2 teaspoon of black pepper, 1/4 tub of heavy cream, and 2 teaspoons of thyme; mix well.

Set the mixture aside.

In a bowl, mix 1 cup of water with 1 egg to brush on the pastry.

Roll out the puff pastry to a 12-inch square on a floured surface.

Cut the pastry into 16 pieces, each about 3 inches wide.

Lay the pastry pieces on top of the chicken mixture, overlapping them as needed.

Brush the pastry with the egg-water mixture for a golden finish.

Bake in the preheated oven at 400 degrees Fahrenheit for about 30 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens