Ingredients
for 4 servings
- 1 tablespoon olive oil
- 1 ½ lb boneless, skinless chicken breast, cubed
- ½ white onion, chopped
- 2 cloves garlic, minced
- 1 cup gold potato, cubed
- 2 cups frozen pea and carrot
- 4 tablespoons all-purpose flour
- 4 tablespoons butter
- 2 cups chicken broth
- salt, to taste
- pepper, to taste
- 1 pie crust, store bought, thawed
Preparation
- Preheat oven to 400˚F (200˚C)
- Heat oil over a cast-iron skillet. Add the cubed chicken, season with salt and pepper. Cook until no longer pink. Remove chicken and set aside.
- To the same skillet, add the onions and garlic. Sauté until translucent.
- Add potatoes and sauté about 5 minutes.
- Add peas and carrots, and stir again.
- Add the butter to the vegetable and allow to melt.
- Sprinkle the flour, covering the vegetables, and quickly stir to avoid lumps.
- Pour in chicken broth and bring to a boil to thicken sauce.
- Season with salt and pepper. Remove from heat.
- Place pie dough over the chicken and vegetable mixture, and seal along the edges of the skillet with your fingers.
- Bake for 25-30 minutes or until golden brown.
- Enjoy!
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