Chicken Pot Pie
- Casserole Dish
- Cast Iron Skillet
- 1 ½ lbs. Chicken Tenders
- ½ tsp. Paprika
- ½ tsp. Italian Seasoning (dried)
- 3 Tbsp. Vegetable Oil
- 1 Cup Frozen Peas and carrots
- 1 Small Yellow onion (diced)
- 2 Garlic Cloves (diced)
- 2 Tbsp. All Purpose Flour
- 2 Cups Chicken Broth/Stock
- 1 Cup Heavy Whipping Cream
- 1 Pie Crust (Store bought thawed or homemade)
- 1 Eggs (beaten)
- Salt and Pepper (to taste)
Preheat oven to 400° F
Sprinkle Chicken tenders with the Italian seasoning and salt and pepper.
Heat Cast iron skillet over medium-high heat. Add in the olive oil, when oil starts to shimmer, add the chicken and sauté until cooked through and golden brown about 4-5 minutes each side.
Remove the chicken and place onto a plate to cool slightly. Once cool chop into ½ to 1 inch pieces.
To the same skillet, add the onions and peas and carrots and sprinkle with salt and pepper to taste. Cook until the onions become translucent about 4-5 minutes. Add in the garlic and cook until fragrant about 1 minute. Sprinkle the vegetables with the flour and stir until the flour is absorbed into the mixture and add the chicken stock and bring to a simmer stirring until thickened.
Once the liquid has thickened stir in the heavy cream and season again with salt and pepper to taste.
Add mixture to Casserole dish, add in chicken and combine. Top mixture with pie crust, folding in the edges. Cut 4 small 1 inch slits on the top of the crust to vent. I cut into an x pattern. Mix egg with 1 tsp. water and brush egg on top of crust. Place into oven and bake until the crust is golden brown about 24-26 minutes depending on your oven.