About this Recipe

A slightly healthier and simplified version of your traditional chicken pot pie. This makes a huge amount and we never get through all of it, so if you are feeding a huge family this is for you! I usually serve with roasted potatoes and maybe some sweet rolls.

Instructions

• Preheat the oven to 425°F (250°C).
• Remove the meat from the chicken and shred (about 5 cups worth).
• In a 12 inch ovenproof cast iron skillet, heat oil and add onion and parsley.
• Add celery and cook for a few minutes.
• Add chicken, frozen vegetable mix, 1 ½ cups of chicken broth, salt, and pepper.
• Stir well and bring to a boil.
• Reduce heat and stir for 10 minutes.
• Meanwhile, combine the remaining 1 ½ cups of broth with the cornstarch.
• Stir broth mixture into the chicken mixture until thickened.
• Remove the pan from heat.
• Place pie dough over filling, crimp edges, and make slits on top using a knife.
• Brush the top with the egg.
• Bake until the crust is golden, around 30 minutes. Cut and serve!