You'll love this delicious Chick'n Pot Pie recipe. And the fact that it cooks up in just one skillet will make you love it even more!
Be sure to start with an "oven-safe" skillet to safely transfer it from the stovetop to the oven. If you don't already own one, we recommend getting a Cast Iron Skillet. You will use them often, and they are virtually indestructible.
4 tablespoons extra-virgin olive oil, divided
1 cup diced Gardein Chick'n Scallopini
1/2 onion, diced
1 cup potato, diced
1 cup of frozen mixed vegetables, peas, carrots, corn, and green beans
2 cloves garlic, minced
2 tablespoons flour
2 cups of prepared broth; we like Better Than Boullion, No Chicken Base
1/2 teaspoon paprika
1/2 teaspoon dried sage
1/4 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup non-dairy milk
1 cup + 2 tablespoons all-purpose flour
1 stick frozen Earth Balance (vegan butter)
Preheat the oven to 400°
Add half the oil to a 10-inch cast-iron skillet or oven-safe pan over medium heat. Brown the Chick'n Scallopini on both sides for 3 to 4 minutes, then transfer the Chick'n Scallopini to a small dish and set aside.
Add the rest of the oil to the pan. Saute the onion and frozen vegetables over medium heat until the onion is translucent, about 4 to 5 minutes. Stir in the garlic and cook for another minute. Sprinkle in the flour, and continue stirring until it dissolves.
Stir in the broth, paprika, sage, oregano, salt, and pepper, and bring the mixture to a boil. Reduce the heat to a simmer, and cook, stirring occasionally, until the sauce thickens, about 15 to 20 minutes.
Stir in the milk and add the diced Chick'n Scallopini. Continue to cook for another 5 minutes; remove the skillet from the heat and set aside.
Make the Crust: Grate or cut the Earth Balance butter into small pieces and add it to the flour. Use a pastry blender or fork to cut the butter until it resembles a coarse meal. Then, using your hands, bring the mixture together until the butter blends and begins to bind the flour.
Slowly drizzle ice water into the bowl, stirring continuously until the dough comes together.
Form the dough into a ball and flatten it into a disk. Place it on a floured surface and roll it to approximately 1/8 inch thick and large enough to cover your skillet. Tuck and fold the excess dough around the edge of the pan. Cut 3 to 4 vents in the top of the crust.
1/4 cup non-dairy milk
1/2 teaspoon sugar
Stir the 1/4 cup of milk and 1/2 teaspoon of sugar until the sugar has dissolved. Brush the top of the crust evenly with the mixture, then sprinkle lightly with kosher salt.
Bake in the oven until the crust is golden brown, about 20 minutes.