Skillet Chicken Pot Pie

We came across this super simple recipe and now it's on the short list of quick meals that taste really good.  --Mark

Ingredients

2 T butter

2-3 celery stalks, diced

2-3 carrots, diced

1 onion, diced

2 red potatoes, diced

2 tsp minced garlic

salt and pepper, to taste

1/4 C flour

2 C chicken broth

1 8-oz package of cream cheese

2 C shredded rotisserie chicken

1/2 C peas

2 T fresh parsley, finely minced

1 sheet puff pastry, thawed

1 egg

Instructions

Preheat oven to 350 degrees F

Melt butter in a large saucepan over medium-high heat. Add celery, carrots, onion and potatoes. Saute for 8-10 minutes, or until vegetables begin to soften. Add garlic and season with salt and pepper.

Mix in flour, chicken broth, and cream cheese. Let cook for 5 more minutes, stirring constantly. Fold in chicken and peas. Pour mixture into 12-inch oven-safe skillet.

Roll out a sheet of puff pastry and place on top of skillet. Use a sharp knife to cut off any excess dough hanging over the sides. Whisk egg in a small bowl and brush over the top of the pot pie.

Cook for 18-20 minutes, or until the top is golden brown.

Notes:

You can use canned potatoes and a pre-chopped carrot/celery, onion mixture to make things easier. ALWAYS use puff pastry--Other substitutes don't work well.