Looks like a great chicken pot pie recipe in a skillet using a sheet of frozen puff pastry and not the full crust. Looks easy to make on a weeknight as a one pot recipe. After roasting a full chicken I like the idea of making a pot pie. Also a good recipe for leftover turkey after Thanksgiving. The recipe is from the Half Baked Harvest Super Simple cookbook by Tieghan Gerard.
Ingredients
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- 1T salted butter or unsalted and add 1/2 tsp of salt
- 1 shallot chopped
- 2T chopped fresh sage
- 1T fresh thyme
- 1/3c all purpose flour
- 3c low sodium broth
- 1c whole milk
- kosher salt and pepper
- 6 carrots
- 1c brocolli florets
- 1-2c shredded chickenjyu8i
- 1/4c fresh parsley
- 1 sheet frozen puff pastry
- 1 large egg beaten
Steps
- pre-heat oven to 375F
- in oven proof skillet melt butter over medium high heat add shallot
- add sage, thyme cook stirred about 3-5 minutes
- add flour cook until golden 1-2 minutes
- whisk in broth and milk simmer ~10m
- stir in carrots and brocolli cook 5m
- remove from heat and add chicken, parsley, season and taste
- bake 40-45m at 375 until golden brown
- let cool 10m and can sprinkle extra sage leaves
