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SKILLET CHICKEN POT PIE CASSEROLE

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SKILLET CHICKEN POT PIE CASSEROLE

Ingredients

For the Dough:

1 2/3cupsunbleached all-purpose flour, plus additional for work surface3/4 teaspoon table salt10 tablespoons unsalted butter, cold, cut into 1/2-inch pieces and frozen for 10 minutes2 tablespoons sour cream4 – 6 tablespoons ice water
For the Chicken and Vegetables:
1teaspoonvegetable oil1 whole chicken, about 4 1/2 pounds, cut into 4 pieces (2 breast pieces, 2 leg quarters, wings discarded) and trimmed of excess fat24 frozen pearl onions, thawed, drained, and patted dry, about 1 cup1 medium onion, cut into 1/2-inch pieces (about 1 cup)4 medium carrots, cut into 1/2-inch pieces (about 1 1/2 cups)3 medium ribs celery, cut into 1/2-inch pieces (about 1 cup)Salt and ground black pepper
For the Sauce:
4 1/4cupslow-sodium chicken broth4 tablespoons unsalted butter1/2 cup unbleached all-purpose flour3/4 cup heavy cream3/4 cup frozen peas, unthawed2 teaspoons fresh lemon juice1 teaspoon minced fresh parsley leaves1 teaspoon minced fresh thyme leaves

Instructions

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