Easy Skillet Chicken Pot Pie

Serves 4 | Prep/Cook Time: 45 Min

Vitamin A 110%
Total Carbs 43g		%
	Dietary Fiber 5g	%
	Sugars g
Protein 35g
Vitamin C 8%
Calcium 8%
Iron 25%
*Percent Daily Values are based on a 2,000 calorie diet.

4	cups PERDUE® Oven Ready Whole Seasoned Roaster (6 lbs.)
2	tablespoons butter or olive oil
2	medium carrots, thinly sliced (1 1/2 cups)
2	celery stalks, sliced (3/4 cup)
1	medium potato, cut in 1/2 inch cubes, (1 3/4 cups)
1/2	cup chopped onion
3/4	teaspoon dried thyme, or 1 1/2 teaspoons fresh
2	tablespoons all-purpose flour
1	can (14.5 ounces) reduced sodium chicken broth
1/2	cup frozen peas
1	sheet (about 8 ounces) frozen puff pastry, thawed
1	egg, beaten with 2 teaspoons water
	Salt and pepper, to taste

1	Remove leftover roasted chicken and skin from bones; shred or tear into bite-size pieces. Set aside.
2	In a 10-inch oven-proof skillet, over medium heat, melt butter. Add carrots, celery, potato, onion and thyme. Cook over medium heat 5 minutes until onion is softened and vegetables lightly browned.
3	Stir in flour until evenly absorbed. Stir in broth, cover and cook 10 minutes until vegetables are tender, stirring occasionally. Add chicken and peas and stir to combine. Season with salt and pepper to taste.
4	Preheat oven to 400°F. If needed, lightly roll puff pastry to diameter of skillet, leaving pastry in a square. Cut into 1-inch wide strips. Crisscross or weave strips on top of skillet ingredients. Brush pastry with beaten egg.
5	Bake 20-25 minutes until pastry is puffed and golden brown. Serve warm.