Yields: 4 to 6 servings
Prep time: 15 minutes
Total time: 50 minutes
Preheat oven to 400 degrees.
In a 9 inch cast iron skillet, add butter. When melted add onion and sauté for 5 minutes. Stir in flour and cook for 1 minute, stirring constantly. Slow add chicken stock while stirring, mixture will begin to thicken. Turn up the heat and allow mixture to come to a boil. Stir in milk, salt and pepper, until well blended. Add vegetables, and potatoes. Let simmer for a few minutes, until potatoes begin to soften. Stir in chicken.
Lay pie crust flat, on top of filling. Trim any excess crust, if needed, leaving about an inch overhang. Crimp the edges. With a sharp knife make a few slits on top of the crust, to allow steam to escape. Bake for 30 -35 minutes, until top is golden brown and filling is bubbling. Remove and let sit for 5 minutes for serving. Serve hot.
Can sub any protein for this dish. As well as vegetables.
If you have puff pastry can sub that for pie crust
Great meal wit make with leftovers
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