Skillet Chicken Pot Pie
This will take some work, but the end result is a hearty meal, fit to feed a small battalion. Instead of the more traditional pie crust I arrange some fluffy dinner rolls over the top. For a shortcut, you can easily replace the dinner rolls with a pre-made dinner roll dough or biscuit dough and just bake as directed on the package.
What you will need
FOR THE TOPPER
½ cup Milk
3 Tbsp Butter
2 Tbsp Honey
1 ½ tsp (6g) Active Dry Yeast
1 ½ tsp Sea Salt
2-3 cups AP Flour
FOR THE FILLING
1 cup Baby Carrots
1 Russet Potato
1 Yellow Onion
1 lb Chicken Breast
2 Tbsp Butter
2 Tbsp AP Flour
2 cups Chicken Broth
1 cup Frozen Peas
Salt, as needed
Black Pepper, as needed(Nutritional facts 191 calories, 4.86 g fat, 28.72 g carbohydrates, 7.91 g protein, 36 mg cholesterol, 447 mg sodium)
How to cook
MAKE THE TOPPER DOUGH
Put the milk in a mixing bowl.
Add the butter.
Pour in the honey.
Microwave the milk mixture for about 45 seconds. Mix well. You want the milk to be warm in order to get the yeast excited.
You want to just make sure that the milk is not too hot, otherwise it will cook the egg that you add in the next step. Around body temperature is ideal, so if it's just barely warm to the touch, you should be fine.
Whisk in the egg.
Stir in the yeast.
Add the salt. Salt inhibits yeast growth, so I add it at the very end and immediately begin adding flour to minimize direct contact between the two.
Incorporate the flour, little by little, just until a dough is formed and begins to pull away from the sides of the bowl. It's very unlikely that you will need all of the flour. Only add enough to get the dough to form.
Knead the dough briefly. Stretch it and push it into itself. It should be moist and elastic.
Cover with a kitchen towel and set aside in a warm spot for about 40 minutes, or until roughly doubled in volume. Just enough time to make the pot pie filling, and maybe take a little break.
MAKE THE FILLING
Chop up the baby carrots. Don't worry about being perfect here. The vegetables are all going to cook down into the filling anyway.
Peel and dice the potatoes.
Peel and dice the onion.
Dice the chicken breast into bite sized chunks.
Melt some butter in a heavy oven-safe skillet over medium-high heat.
When the butter bubbles, toss in the onion and stir.
I like to add a little salt and pepper here. A little salt will help soften the onion. Also, fat is great at sucking up flavor, so the pepper here will infuse the butter as it toasts.
When the onions are tender, add 2 Tbsp Flour. Stir and toast briefly. This lightly toasted flour forms a simple roux to thicken the filling.
Pour in the chicken broth. Stir with a wooden spoon to clear any residual fond from the bottom of the pan.
Add the diced potato.
Stir in the baby carrots. Simmer, stirring frequently until carrots and potatoes are tender.
Add the chicken chunks.
Simmer, stirring frequently, for about 7 minutes, or until chicken is mostly cooked through.
Toss in the frozen peas and stir.
Taste and add salt and pepper as needed.
Preheat oven to 375°F
At this point, the dough should be ready to go. Knead the dough again very briefly to punch it down and pull it together into a firm bowl. Begin to roll the dough out into a log.
Cut the log of dough into about 16 similarly-sized pieces.
Roll each piece of dough into a ball. You can simply roll the dough between your palms, but for a fluffier roll, stretch the dough into itself and pinch closed at the bottom as shown in the video. this technique can take a little practice, but it's easy once you get the hang of it.
Arrange the dough evenly over the surface of the filling.
Place a kitchen towel over the top and let it sit for another 20 minutes to allow the dough to rise once more.
Remove the towel. The dough balls should be again nearly doubled in volume. Place the whole skillet in the oven and bake for about 20 minutes, just until the rolls are golden brown.
For an extra touch, finish with some melted butter and coarse sea salt.