Recipe of the Month

 

Skillet Chicken Potpie

Notes:

There are any number of chicken potpie recipes out there, but this one appeared to be the easiest, the least labor intensive, and the least time-consuming. It comes from www.myrecipes.com and is by Ashleigh Evans of Grand Rapids, Michigan. It occurred to me that you might want to use your leftover Thanksgiving turkey here instead of the chicken which is called for…just use the same amount as it calls for in the recipe. The same goes for the peas and carrots. Use whatever vegetables you like the best and your family likes the best.

As far as a 9-inch ovenproof skillet goes, I think a deep dish pie plate would work just as well, especially if you don’t have an ovenproof skillet like me. Just prepare everything as instructed in the directions, perhaps using a Dutch oven on top of the stove, and put it into the pie plate instead to go into the oven.

Ingredients

4 tbsp. unsalted butter

8 ounces white mushrooms, sliced

1 small onion, chopped

2 tbsp. all-purpose flour

2 cups low-sodium chicken broth

½ cup whole milk

Salt and pepper

11/2 cups frozen peas and carrots, or veggies of your choice

3 cups shredded cooked chicken (or left-over Thanksgiving turkey)

1 refrigerated pie crust for a 9-inch pie, at room temperature

1 egg

Directions

Preheat oven to 425 degrees F. Melt 2 tbsp. butter in a 9-inch ovenproof skillet over medium heat. Sauté mushrooms until golden, about 8 minutes. Remove to a bowl.

Melt other 2 tbsp. butter in skillet. Add onion; sauté 2 minutes. Sprinkle in flour. Cook, whisking, until golden, about 2 minutes. Whisk in broth, then milk. Bring to a simmer. Cook, whisking until sauce coats back of a spoon, about 2 minutes. Season with salt and pepper.

Stir in mushrooms, vegetables and chicken (or turkey). Remove from heat. Place crust on top; put 2 vents in it. Beat egg with 1 tbsp. water, brush crust. Bake until browned, 25 to 30 minutes.