One-Skillet Chicken Pot Pie

Ingredients

• 1½ lb boneless, skinless chicken breasts
• 1 tbsp olive oil
• 1 medium yellow onion
• 2 medium carrots
• 2 null celery stalks
• 1 cup frozen peas
• ¼ cup all-purpose flour
• 2 cups chicken broth
• ½ cup milk
• ½ tsp dried thyme
• ¾ tsp salt
• ¼ tsp black pepper
• 1 sheet refrigerated pie crust
• 1 null egg (optional)

Steps

1. Preheat oven to 400°F (200°C). Cut chicken into 1-inch pieces.
2. Heat olive oil in a large oven-safe skillet over medium-high heat. Add chicken and cook until browned on all sides, about 5-7 minutes. Remove chicken from skillet and set aside.
3. Add chopped onion, carrots, and celery to the skillet. Cook until softened, about 5-7 minutes. Stir in flour and cook for 1 minute.
4. Gradually whisk in chicken broth and milk, stirring constantly until the mixture thickens. Stir in thyme, salt, and pepper.
5. Return chicken to the skillet, along with the frozen peas. Bring to a simmer, then reduce heat to low and cook for 5 minutes, stirring occasionally.
6. Unroll the pie crust and place it over the chicken mixture in the skillet, tucking the edges down the sides. Cut a few slits in the top for steam to escape.
7. For a golden crust, whisk the egg with 1 tablespoon of water and brush over the pie crust (optional).
8. Bake for 20-25 minutes, or until the crust is golden brown and the filling is bubbly. Let stand for 5 minutes before serving.