Lunch: Skillet Chicken Pot Pie

Recipe by Rian Handler Jon Boulton

This recipe includes fertility superfoods such as:

Basil

Health and fertility benefits of Skillet Chicken Pot Pie

Basil is an excellent stress reliever, and has antioxidant and anti-inflammatory benefits.

Ingredients

3 tbsp. extra-virgin olive oil
1/2 yellow onion, finely chopped
1 small zucchini, diced
3/4 c. fresh corn (cut from 1 large ear)
3 cloves garlic, minced
3 tbsp. all-purpose flour
2 c. chicken broth
1 c. heavy cream
3/4 c. baby yukon gold potatoes, chopped
1/2 c. cherry tomatoes, quartered
1/2 rotisserie chicken, meat chopped into bite-sized pieces
2 tbsp. basil, chopped
1 sheet refrigerated pie dough, thawed
1 egg, beaten

Instructions

Preheat oven to 400 degrees F.
In an 8" cast iron skillet, heat olive oil over medium heat. Add onions and sauté until translucent, 5 minutes. Add zucchini and corn cook until slightly softened, 3 minutes more. Stir in garlic and cook until fragrant, 1 minute. Season with salt and pepper.
Sprinkle flour over vegetables, 1 tablespoon at a time, stirring constantly until mixture is cooked through, 2-3 minutes. Stir in broth and heavy cream and bring to a simmer.
To skillet, add potatoes and tomatoes and cook until tender, 5 minutes. Season again with salt and pepper. Turn off heat and add chicken.
Gently place dough over skillet, leaving some overhang. Brush all over with egg wash. Pierce four times.
Bake until crust is golden, 30 minutes.

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