Options:

Include nutrition information?

Skillet Chicken and Root Vegetable Pot Pie

Created by breezermom on April 14, 2024

Step 1: Heat 1 tablespoon oil in a 12-inch cast-iron or other ovenproof skillet over medium-high.
Step 2: Sprinkle chicken with 1/2 teaspoon salt and 1/2 teaspoon pepper. Add chicken to pan; cook 6 minutes on each side.
Step 3: Place chicken on a cutting board; let stand 10 minutes. Shred into large pieces.
Step 4: Preheat oven to 425°F.
Step 5: Combine 2 1/2 cups stock and flour in a bowl, stirring with a whisk.
Step 6: Add remaining 1 tablespoon oil to pan. Add onion, carrot, and garlic; sauté 6 minutes. Add remaining 1/2 cup stock, scraping pan to loosen browned bits. Stir in turnip greens; cook 1 minute. Stir in remaining 1/2 teaspoon salt, remaining 1/2 teaspoon pepper, and flour mixture. Add turnips; bring to a boil. Reduce heat, and simmer 15 minutes or until vegetables are tender. Stir in chicken and parsley. Remove pan from heat.
Step 7: Arrange piecrust over pan, folding edges under as needed. Cut slits in dough to allow steam to escape. Brush with egg white.
Step 8: Bake at 425°F for 20 minutes. Cool 10 minutes.