s SKILLET CHICKEN POT PIE WITH LEEKS AND MUSHROOMS *****
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s SKILLET CHICKEN POT PIE WITH LEEKS AND MUSHROOMS *****
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Ingredients
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Instructions *** 10-20-19 excellent, great ! and i could not find the recipe to cut and paste so this is it retyped by me (ouch)!!! *** heat 2 tb unsalted butter in a 10 inch (note 10 inch, i used a 12 and the pastry did not fit, had to roll it out some) cast iron skillet over medium heat....cook 1.5 c each peeled and diced russet potatoes and chopped leaks and .5 c chopped carrots until slightly softened, about 8 minutes add 8 oz sliced cremini (baby bellas to us) 2 t each kosher salt and chopped garlic and .75 t black pepper cook till potatoes and mushrooms are tender, about 8 minutes adding water if needed 1 tb at a time if vegetables stick to skillet stir in 12 oz shredded skinless chicken (bought a grocery store cooked chicken and shredded) and 1 c frozen thawed green peas remove from heat melt 6 tb butter in saucepan over medium heat whisk in 2.5 tb all purpose flour cook whisking constantly 1 minute gradully whisk in 1.5 c reserved stock (none) or chicken broth cook till thickened anout 6 minutes add .25 c heavy cream and tb hot sauce (franks) stir cream mixture into chicken mix place a thawed 10 inch (aha!!) square puff pastry over edge of skillet brush lightly with egg wash and make 3 to 4 slits in top bake at 400 until golden and bubbly 20 to 22 minutes let rest 15 minutes This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com.  |
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