Ingredients:
2 tablespoons butter
3 celery stalks, diced
3 carrots, diced
1 onion, diced
2 red potatoes, diced
2 teaspoons minced garlic
Salt and pepper, to taste
1/4 cup flour
2 cups chicken broth
8 ounces cream cheese
2 cups cooked and shredded chicken
1/2 cup peas
2 tablespoons finely minced fresh parsley
1 sheet frozen puff pastry, thawed
1 egg
Instructions:
Preheat the oven to 350 degrees
In a large saucepan set over medium-high heat, melt the butter.
Add the diced carrots, celery, onion, and red potatoes to the saucepan. Sauté for 8-10 minutes, or until the vegetables begin to soften.
Add the minced garlic and season with salt and pepper.
Mix in the flour, chicken broth, and cream cheese. Let it cook for 5 more minutes, stirring constantly.
Fold in the cooked and shredded chicken and peas.
Pour the mixture into a 12-inch oven-safe skillet.
Roll out the puff pastry sheet and place it on top of the skillet. Use a sharp knife to trim any excess dough hanging over the sides.
Whisk the egg in a small bowl and brush it over the top of the pot pie.
Cook the pot pie in the preheated oven for 18-20 minutes or until the top is golden brown.
Once cooked, remove from the oven and sprinkle with finely minced fresh parsley.
Note: If you prefer, you can use pie crust instead of puff pastry, but keep in mind that the texture and cooking time may differ. If using pie crust, cook the dish for an additional 10-15 minutes to ensure the dough is cooked through.
Enjoy your delicious Skillet Chicken Pot Pie Casserole!