A picture of the chicken potpie. The recipe can be found in the March issue of Country Living, but I’m also including it here. The article it’s a part of, Simple Skillet Recipes, was written by my good friend—and fellow food lover—Monica Michael Willis. I omitted the celery, because Johnny isn’t a huge fan and I didn’t want to buy a whole bunch, and I also forgot to brush the top of the crust with egg, but it seemed to be ok without it.
2 tablespoons unsalted butter
1 medium onion, chopped
4 medium carrots, sliced into 1/4 -inch-thick coins
2 ribs celery, sliced
2 garlic cloves, finely chopped
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
2 tablespoons all-purpose flour
3 tablespoons heavy cream
2 cups chicken broth
4 cups shredded cooked chicken
1 cup frozen peas
1 1/2 tablespoons chopped fresh dill
1 (9-inch) store-bought pie crust, such as Pillsbury
1 egg, beaten
1. Preheat oven to 400˚F. Heat butter in a 12-inch ovenproof skillet over medium heat. Add onion, carrots, celery, and garlic
and cook until carrots begin to soften, about 6 minutes. Season with salt and pepper.
2. Reduce heat to medium-low and stir in flour. Cook for 1 minute. Stir in heavy cream and broth, using a whisk, until smooth. Stir in chicken, peas, and dill and bring to a boil.
3. Remove from heat, place dough, rolled to 1/8-inch thickness, over chicken mixture and brush with egg. Cut vents in dough and transfer skillet to oven; bake until crust is browned and flaky, about 35 minutes.