Skillet Pot Pie

This is my favorite way to get a second winner-dinner out of leftovers when I roast a chicken. Use whatever gravy or jus you have left in place of the chicken broth. If you have leftover roasted veggies or potatoes, chop them up and use with or instead of the veggies listed here. If you don’t have an oven-proof skillet, transfer filling to a pie pan or other baking dish before adding the topping. (Serves 3-4)

Ingredients for filling:

• 1 medium onion, diced
• 3 carrots, diced
• 2 stalks celery, diced
• 6 oz mushrooms, sliced
• 2 Tbsp butter
• 2 Tbsp flour
• 1/4 tsp dried thyme
• 1/4 tsp ground coriander
• 1 cup milk
• 1 cup chicken broth
• 1 cup frozen peas (thawed)
• 1/2 cup frozen corn (thawed)
• 2-3 cups cooked chicken, cubed or shredded
• 1/2 tsp salt
• Freshly ground pepper

Ingredients for topping:

• 1/3 cup butter, melted
• 2 Tbsp milk
• 1/2 tsp salt
• 1 cup flour

Instructions:

Melt 2 Tbsp butter in a large oven-proof skillet (I use cast iron.) Add onion, carrots and celery and cook until crisp-tender. Add mushrooms and cook until they’ve released some juices. Sprinkle with 2 Tbsp flour, thyme and coriander. Cook and stir until no dry flour remains. Add milk and broth slowly, and cook and stir until smooth sauce forms. Stir in peas, corn, chicken, salt, and pepper. Adjust seasoning to taste.

While the veggies are cooking, mix the topping:

In a medium bowl, combine melted butter, 2 Tbsp milk, 1/2 tsp salt. Add 1 cup flour and stir until just combined into a crumbly dough. Break it into small clumps and sprinkle over finished pie filling. Bake at 400 for 25-35 minutes, until crust is golden brown and filling is bubbly.

Variation with broccoli – can use coarsely chopped fresh broccoli or frozen (thawed and chopped). Use instead of peas and corn.