Oven Ready Roast Chicken
|Serving Per Recipe: 4|
|Amount Per Serving|
|% Daily Value*|
|Total Fat 45g||%|
|Saturated Fat 15g||%|
|Total Carbs 43g||%|
|Dietary Fiber 5g||%|
|Vitamin A 110%|
|Vitamin C 8%|
|*Percent Daily Values are based
on a 2,000 calorie diet.
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2 tablespoonsbutter or olive oil
2 mediumcarrots, thinly sliced (1 1/2 cups)
2 celery stalks, sliced (3/4 cup)
1 mediumpotato, cut in 1/2 inch cubes, (1 3/4 cups)
1/2 cupchopped onion
3/4 teaspoondried thyme, or 1 1/2 teaspoons fresh
2 tablespoonsall-purpose flour
1 can(14.5 ounces) reduced sodium chicken broth
1/2 cupfrozen peas
1 sheet(about 8 ounces) frozen puff pastry, thawed
1 egg, beaten with 2 teaspoons water
Salt and pepper, to taste
Remove leftover roasted chicken and skin from bones; shred or tear into bite-size pieces. Set aside.
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.
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.
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.
Bake 20-25 minutes until pastry is puffed and golden brown. Serve warm.
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