Skillet Chicken Pot Pie with Herb Crust

Herb Crust

• 1 1/3 cups flour
• 1 tablespoon sugar
• 1/4 teaspoon fine sea salt
• 2 tablespoons vegetable shortening
• 6 tablespoons cold unsalted butter, cubed
• 1 1/2 tablespoons minced fresh Italian parsley
• 1 tablespoon minced fresh rosemary
• 1 tablespoon minced fresh chives
• 2 teaspoons fresh thyme leaves
• 1/4 cup ice water
• 2 teaspoons white vinegar

Filling

• 3 tablespoons unsalted butter
• 1/4 cup diced onions
• 1/3 cup chopped celery
• 1/2 cup sliced carrots
• 3 tablespoons flour
• 1 1/2 cups chicken broth
• 1/3 cup heavy cream
• 1 tablespoon minced fresh Italian parsley
• 1 tablespoon minced fresh chives
• 2 teaspoons minced fresh rosemary
• 1 teaspoon fresh thyme leaves
• 1/2 teaspoon salt, or to taste
• 1/2 teaspoon pepper, or to taste
• 1/4 teaspoon ground sage
• 2 3/4 cups cooked shredded chicken
• 1/3 cup frozen peas
• egg wash

Directions

• Make the crust: In a large bowl, whisk together flour, sugar and salt. Work the shortening into the flour with the tips of your fingers until evenly dispersed.
• Work the butter and herbs into the flour with the tips of your fingers, creating flat dime-size pieces.
• Mix the ice water and vinegar together. Sprinkle over the flour mixture a little at a time until the dough comes together (you may not need all of the water, depending on your climate).
• Turn the dough out onto a lightly floured surface. Knead briefly by folding it over onto itself a few times. Form into a disc, wrap in plastic wrap, and refrigerate at least one hour.
• Make the filling: In an 8-inch cast iron skillet, heat the butter over medium heat. Saute the onions, celery and carrots until the onions are translucent.
• Sprinkle with flour and cook 1-2 minutes. Stir in the broth and simmer on low until thickened. Add the heavy cream, herbs and seasonings. Mix in the chicken and peas, then remove from heat. Set aside until the skillet is cool enough to handle.
• Preheat the oven to 400F. On a lightly floured surface, roll the dough into a 10-inch round. Lay it over the skillet, tuck the ends under, and crimp. Brush with egg wash and cut an X in the center to let steam escape.
• Bake until golden brown, about 40 minutes. Cover the edges of the crust with foil if they start to brown too fast.

From Mari | Brownie Mischief on Instagram.