4 medium carrots, sliced into 1/4 inch thick coins
1 rib celery, sliced and 1 medium onion, chopped
2 cloves garlic, finely chopped
1/2 tsp pepper and 1/2 tsp salt
2 Tbspns all-purpose flour
3 Tbspns heavy cream
2 cups chicken broth
4 cups shredded cooked chicken,
1 1/2 Tbspns chopped fresh dill
1 9-inch store-bought piecrust, such as Pillsbury
1 egg, beaten
1 cup frozen peas
Instructions
Preheat oven to 400F. Heat butter in a 12-inch cast-iron skillet over medium heat. Add onion, carrots, celery, and garlic and cook until carrots begin to soften, about 6 minutes. Season with salt and pepper.
Reduce heat to medium-low and stir in flour. Cook for 1 minute. Stir in heavy cream and broth, using a whisk, until combined. Stir in chicken, peas, and dill and bring to a boil. Remove from heat.
Gently roll out store-bought pie crust until it reaches 12 inches in diameter. Place dough atop chicken mixture and brush with egg;cut vents in pastry. Transfer skillet to oven; bake until crust is browned and flaky, about 35 minutes.
Originally Submitted
7/23/2010
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