Skillet Chicken Pot Pie...Best pot pie of your life!

Part of the way I show my hubby I love him is cooking yummy things. While back home this summer I had the best skillet chicken pot pie ever. Ever since then I have been trying to re create that beauty for the hubs...Well I did it! So here it is for you...And me so I can remember it for later.

1/2 a small rotisserie chicken

5 tablespoons butter

1 small yellow onion, diced

1 tablespoon minced garlic

1/4 cup flour, heaping 

1½ cups chicken broth

1 cup milk + extra to thin out roux if needed

2 cups frozen mixed carrots and green peas (or one of the small bags)

1 tablespoon of Knorr chicken bouillon with tomato

Salt and pepper to taste

9" Pillsbury refridgerated pie crust

 

Melt butter in a large sauce pan and then sauté the onion and garlic until the onions are translucent. Don't forget to season with some salt and pepper to taste. Next add the flour and cook/ brown until the flour taste is gone and its a nice golden color.

 

Whisk in the Knorr, chicken broth, and milk until creamy and there are no lumps. Add the frozen veg and reduce until nice and silky and thick. Stir in the chicken and then pour in your greased cast iron skillet.

 

Roll out your pie crust and fit over the top pinching the sides around the skillet. Put plenty of 1 inch slits in the top for steam to leave.

 

Bake at 425 for 30-35 min. Until top is all browned and golden. Let sit 10 min before slicing.