Cast Iron Skillet Pot Pie

First of all, who doesn't love to say "skillet"? When I speak it, the bluegrass in my head pops up, I can smell a campfire somewhere and I immediately want something hearty, simple and satisfiying to eat. And here it is!

Cast Iron Skillet Pot Pie

For the Pot Pie Filling:

1/3 cup butter
1/3 cup all purpose flour
1 1/2 cups chicken broth
1 1/2 cups milk
1 1/1 tsp. Creole seasoning
1 teaspoon fresh thyme, minced and more for garnish
2 Tbsp. Butter
1 large onion, diced,
4 cups shredded or cubed cooked chicken
2 cups small diced potatoes (if you don't have them or are short on time, use cubed hash brown potatoes) You can also use butternut squash, parsnips, turnips, rutabaga...any thing you've got on hand and want to use up!
4-5 carrots, cut into 1/2 inch rounds
1 cup frozen peas
1/2 cup chopped fresh parsley

For the crust -

1 pack store-bought or one recipe puff pastry (thawed if using frozen)
1 egg white

Preheat oven to 350 degrees. Prepare the filling: Melt 1/3 cup butter in a medium saucepan over medium heat; add all-purpose flour, and cook, whisking constantly for 1 minute. Gradually add the chicken broth and mik; cook, whisking contantly, 6 to 7 minutes or until thickened and bubbly. Remove from heat, and stir in Creole seasoning.

Melt 2 Tbsp. butter in a large Dutch oven over medium high heat; add onion and saute 10 minutes or until tender. Stir in chicken , next 4 ingredients, and sauce.

Place puff pastry sheets over cast iron skillet in with overlapping sides. With your fingers or a fork, push edges down inside of skillet so they cause pastry to stick up around edge (see photo). I got a little crafty and made some triangles out of leftover puff pastry and then made a sun because it had been raining for so many days straight I was missing it. Make an X in the center to allow steam to escape. Whisk egg white until foamy; brush top of puff pastry with the egg white.

Bake at 350 degrees for 1 hour or until golden brown and bubbly. Enjoy!