Chicken Pot Pie (Skillet)

Ingredients

• 2 tbsp butter
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 tbsp flour
• 2 cups chicken broth
• 1 cup milk
• 2 cups cooked chicken, shredded
• 1 cup frozen peas
• 1 tsp salt
• to taste Black pepper
• 1 sheet puff pastry

Method

1. Heat oven to 400°F.
2. Sauté onion, carrots, and celery in butter 8 minutes.
3. Stir in flour 1 minute; whisk in broth and milk; simmer until thickened, 3–5 minutes.
4. Stir in chicken and peas; season.
5. Top with puff pastry and bake 20–25 minutes until golden.

Notes

Casseroles are great for meal prep—cool, then refrigerate for up to 4 days.