skillet chicken-potato pie

How To Make skillet chicken-potato pie

• 
  1

  Cook pearl onions according to package directions. Warm potatoes in microwave according to package directions.
• 
  2

  Meanwhile, melt 1 Tbsp of the butter in a large ovenproof skillet (cast iron works best) over medium-high heat. Cook chicken 5 minutes or until golden brown & no longer pink in center, stirring occasionally. Remove chicken; cover loosely with foil to keep warm.
• 3

  Melt remaining 1 Tbsp butter in same skillet. Cook broccoli & carrots 2 - 3 minutes or until almost tender, stirring constantly. Sprinkle with flour. Stir in broth, onions, sage, salt & pepper; bring to a boil, stirring to scrape up any browned bits from bottom of skillet. Reduce heat to medium-low; simmer 2 - 3 minutes or until sauce is thickened & vegetables are tender.
• 4

  Meanwhile, heat broiler. Return chicken & any accumulated juices to skillet. Spread potatoes over top, leaving 1" around edge of skillet uncovered.
• 5

  Broil 2 - 5 minutes or until potatoes are lightly browned, watching carefully to prevent burning. Enjoy!
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