Ready in: 1hr
Serves: your family of 4

Nutrition

Ingredients

  • 1 9″ pie crust
  • 2 cups chicken breast, cooked and chopped
  • 1 cup peas, frozen or canned
  • 1 cup corn, frozen or canned
  • 1 cup green beans
  • 1 onion, chopped
  • 1/2 cup celery, finely chopped
  • 1.5 cups chicken stock
  • 2 tbsp all-purpose flour

Instructions

  1. Dice up the green beans, carrots, celery, and onion. Set aside celery and onions. Bring a pot of water to boil. Boil carrots and green beans for about 5 minutes until done. Add in peas and corn.
  2. Preheat oven to 400°F.
  3. In cast iron skillet, melt 2 tbsp butter. Add in the celery and onions — sauté until translucent. Sprinkle the 2 tbsp of flour evenly over the onion and celery.
  4. Stir the flour around for about 1 minute. Begin adding the chicken stock slowly as you whisk. The liquid will thicken into a gravy. Add salt and pepper to taste.
  5. After stock has been added, add chicken and vegetables. Fold everything together to coat. Add salt and pepper as needed.
  6. Add crust to the top of the skillet — make sure to vent.
  7. Place skillet on a sheet pan to catch anything that bubbles over. Bake for 35 minutes until golden and bubbly.

Tips

Credit:

IDK

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