Easy & Quick Skillet Chicken Pot Pie

1.5 tbsp. olive oil
1 cup mixed vegetables
1 medium onion, chopped
1 cup frozen peas
1 cup frozen corn
1 large carrot, chopped
2 celery stalks, chopped
2 tbsp soy flour
1 tbsp white flour
2 cups low sodium chicken broth
1 cup nonfat evaporated milk
Rotisserie chicken (breasts and thighs, skinless and chopped)
1 ready to bake pie crust
1 large egg, whisked until foamy

Special equipment: 10-inch cast-iron pan

Preheat the oven to 400 degrees F.

Cut the chicken in half, remove drumsticks and wings. Peel the skin, remove the bones, and rough chop the breasts and thigh pieces of the rotisserie chicken and place to the side. Heat a 10-inch cast-iron pan over medium-high heat and add the olive oil. Dice and chop onions, carrots, and celery. When the oil begins to swirl, add the chopped onions, carrots, and celery. Cook for 2 minutes. Then add all frozen vegetables and sprinkle with salt and pepper. Stir and cook until vegetables become tender, 3 to 5 minutes. Add the garlic and cook until fragrant, about 1 minute longer. Season with paprika, salt, and pepper and stir.

Sprinkle in the soy and white flour and stir until the flour dissolves into the vegetables and juices (If you do not have soy flour, use 2tbsp of white flour). Add the chicken stock and raise to a simmer, stirring until thickened, reduce heat, approx. 3-5 min. Once the liquid has thickened, stir in the evaporated milk. Cook for 1 minute. Taste and add more salt, if needed.

Place the chopped chicken in the skillet and fold into mixture. Unfold the pie crust and place over the top of the filling, tucking the excess edges inside the pan. Add egg to a bowl and whisk vigorously for 30 seconds. Brush the crust evenly with the egg wash. Using a knife, gently cut 3 vents in the top of the crust.

Place in the oven and bake until the crust is golden brown, about 20 minutes.

Serving Size: Makes 8 pie slices