Skillet Chicken Pot Pie

Here’s a kid-friendly recipe for Skillet Chicken Pot Pie:

Ingredients:

• 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 1/4 cup all-purpose flour
• 2 cups chicken broth
• 1 cup frozen peas
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 1 sheet of puff pastry, thawed
• 1 egg, beaten (for egg wash)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a large skillet, heat the olive oil over medium heat. Add the chicken pieces and cook until no longer pink. Remove the chicken from the skillet and set aside.
3. In the same skillet, add the onion, carrots, and celery. Cook until the vegetables are softened, about 5 minutes. Add the garlic and cook for an additional minute.
4. Sprinkle the flour over the vegetables and stir to coat. Cook for 1-2 minutes to remove the raw flour taste.
5. Gradually add the chicken broth to the skillet, stirring constantly to prevent lumps from forming. Bring the mixture to a simmer and cook until thickened.
6. Stir in the cooked chicken, frozen peas, and dried thyme. Season with salt and pepper to taste.
7. Roll out the puff pastry sheet and place it over the skillet, tucking in the edges. Brush the pastry with the beaten egg.
8. Cut a few slits in the pastry to allow steam to escape.
9. Bake the pot pie in the preheated oven for 25-30 minutes, or until the pastry is golden brown and the filling is bubbly.
10. Let it cool for a few minutes before serving to kids.

This Skillet Chicken Pot Pie is a delicious and comforting meal that kids will love!