Mark's Chicken Pot Pie

Since we had leftover chicken from yesterday's Chicken Ramen Noodle Soup, Lorelei requested another family favorite, Mark's Chicken Pot Pie. It's a staple dish throughout the cold months, but tastes good any time of year.

And the cast iron skillet goes from this...

...to this, lickety split.

Chicken Pot Pie

1 chicken breast, chopped into cubes (from Sam's Club rotisserie chicken)

2 T olive oil

1 c frozen peas & carrot combo

1 c frozen pearl onions

2 cloves garlic, minced

2 T flour

1 1/2 c chicken stock (low-sodium)

1 c heavy cream

pre-made pie crust

egg

Preheat oven to 400 degrees. In a 10" cast iron skillet, saute vegetables in oil until onions are tender, approximately 4-5 min. Add garlic, saute 1 more minute. Stir in flour. Add chicken stock, simmer for 10 min, stirring occasionally until thickened. Add cream and chicken. Place pie crust over the top of the pan, sealing the edges. Brush top with beaten egg and cut small slits in top of crust to vent. Bake 20 minutes.

(And be careful, the pan handle is hot!)