One of our family's favorite recipes is the One-Skillet Chicken Pot Pie. This easy recipe will become a fan favorite, especially when you're in need of something easy. This one is truly #BellyRubbinGood.
Ingredients:
1 Stick of Butter
1 Cup of Chopped Onion
1 Cup of Sliced Celery
2-3 Cups of Frozen Peas & Carrots
1/2 Cup of Flour
1 Cup of Milk or Heavy Cream
2 Cups of Chicken Stock
4 Cups of Pulled Rotisserie or Smoked Chicken or Turkey
1 Package of Puff Pastry
1 Egg (egg pastry wash)
2 Tablespoons of Big Belly Rub All-Purpose (more if desired for taste)
Process:
Preheat oven to 425°F.
Melt butter in 12" cast iron skillet, sauté vegetables (onion, celery, peas, and carrots) for ~5 minutes, until onions are translucent.
Add flour and Big Belly Rub to the butter and vegetables creating a thick paste. Sauté for ~2 minutes.
Slowly add milk/heavy cream in 1/4 cup increments. After milk is incorporated slowly add chicken stock. While simmering, whisk continuously until mixture has thickened.
Add chicken or turkey and stir.
Roll out puff pastry on a lightly floured surface and cut into strips. Place over the mixture in your favorite design.
Whisk egg and 1 tablespoon of water. Brush egg wash onto the puff pastry. Sprinkle more Big Belly Rub on top.
Place in oven for 20-30 minutes or until puff pastry is golden brown and mixture is bubbling.
ENJOY!!!
Comentários