Skillet Chicken and Root Vegetable Pot Pie
"This is a healthier pot pie, cooked in a 12 inch skillet. But make sure it is a deep 12 inch skillet as it fills it up. Place foil underneath to catch any drippings! If you aren't a fan of turnips and turnip greens, substitute diced yukon gold potatoes and kale or chard."
Ingredients
Nutritional
- Serving Size: 1 (238.9 g)
- Calories 364.9
- Total Fat - 8 g
- Saturated Fat - 1.5 g
- Cholesterol - 79.7 mg
- Sodium - 516.4 mg
- Total Carbohydrate - 45.6 g
- Dietary Fiber - 2.7 g
- Sugars - 3.6 g
- Protein - 26.5 g
- Calcium - 101.4 mg
- Iron - 2.6 mg
- Vitamin C - 47.6 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Heat 1 tablespoon oil in a 12-inch cast-iron or other ovenproof skillet over medium-high.
Step 2
Sprinkle chicken with 1/2 teaspoon salt and 1/2 teaspoon pepper. Add chicken to pan; cook 6 minutes on each side.
Step 3
Place chicken on a cutting board; let stand 10 minutes. Shred into large pieces.
Step 4
Preheat oven to 425°F.
Step 5
Combine 2 1/2 cups stock and flour in a bowl, stirring with a whisk.
Step 6
Add remaining 1 tablespoon oil to pan. Add onion, carrot, and garlic; sauté 6 minutes. Add remaining 1/2 cup stock, scraping pan to loosen browned bits. Stir in turnip greens; cook 1 minute. Stir in remaining 1/2 teaspoon salt, remaining 1/2 teaspoon pepper, and flour mixture. Add turnips; bring to a boil. Reduce heat, and simmer 15 minutes or until vegetables are tender. Stir in chicken and parsley. Remove pan from heat.
Step 7
Arrange piecrust over pan, folding edges under as needed. Cut slits in dough to allow steam to escape. Brush with egg white.
Step 8
Bake at 425°F for 20 minutes. Cool 10 minutes.
Tips
No special items needed.