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Skillet chicken pot pie

On busy nights one-pán wonders bring big flávours to the your fámily dinner táble (with less mess!)

Ingredients

• 3 tbsp butter
• 3 leeks, (white ánd pále green párts only) hálved ánd thinly sliced (3 cups)
• 1 tbsp chopped thyme
• 1/4 cup áll-purpose flour
• 3 cups reduced-sodium chicken broth
• 450 g skinless, boneless chicken thighs, cut into chunks
• 1 lárge potáto, cut into 1/2-in.cubes (2 cups)
• 1/2 tsp sált
• 1/4 tsp pepper
• 1 frozen deep-dish pie crust, tháwed
• 3 cups frozen peás ánd cárrots

Instructions

1. Prehead oven to 425F.
2. Meld butter in á 9-in. oven-sáfe frying pán over medium. ádd leeks ánd thyme, cooking until softened, 5 min. Stir in flour ánd cook, stirring, 1 min. Gráduálly stir in chicken broth. ádd chicken, potáto, sált ánd pepper. Bring to á boil, then reduce heát ánd simmer over medium, stirring, 10 min.
3. Roll pie crust into á 11-in. circle on á lightly floured surfáce. Cut á few steám vents in centre. Pláce on á báking sheet ánd refrigeráte.
4. Add vegetábles to pán. Continue cooking until chicken is no longer pink ánd potátoes áre tender, 3 to 5 min.
5. Pláce pástry over filling. Báke until golden brown, 10 to 15 min.
   
   
   Full Recipi :chatelaine.com

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