Marsha's Skillet Chicken Pot Pie

The original idea for this recipe came from Six Sister's Stuff, but in true Marsha fashion, I changed things up a bit. Scott just laughs when I tell him how I made something. I never do what the recipe says. Ha, ha! Enjoy!

Marsha's Skillet Chicken Pot Pie

2 Tbl butter
2 celery stalks, diced
2-3 carrots, diced
1/2 onion, diced
2 small red or yellow potatoes, diced
2 tsp. minced garlic
salt and pepper, to taste
1/4 cup flour
2 cups chicken broth
8 oz. cream cheese
1 can cream of chicken soup
2 cups shredded chicken
1/2 cup frozen peas
1 sheet puff pastry, thawed
1 egg

INSTRUCTIONS

1. Preheat oven to 350 degrees F.
2. Melt butter in a large saucepan over medium-high heat.
3. Add celery, carrots, onion and potatoes. Saute for 8-10 minutes, or until vegetables begin to soften or they won't fully cook during the bake.
4. Add garlic and season with salt and pepper.
5. Mix in flour, chicken broth and cream cheese. Let cook for 5 more minutes, stirring constantly. If there is not enough sauce for the amount of veggies you cooked, add some cream of chicken soup at this stage.
6. Fold in chicken and peas.
7. Pour mixture into a 12-inch oven safe skillet or appropriate sized baking dish.
8. Roll out a sheet of puff pastry and place on top of skillet. Use a sharp knife to cut off any excess dough hanging over the sides.
9. Whisk egg in a small bowl and LIGHTLY brush over the top of the pot pie.
10. Cook for 18-20 minutes, or until the top is golden brown.

Sizes of veggies vary, so adjust the sauce amount to accommodate the veggies by adding milk, water, or more broth to sauce, or leaving out or adding more cream of chicken soup. Veggies should be cut to bite sized pieces, small, to cook completely.