Bye, bye miss chicken pot pie
I never thought I'd witness a homemade pot pie emerging from my apartment oven. I don't bake, and I definitely don't bake for fun when I'm just trying to get dinner on the table on a weeknight. My friends didn't expect this to happen either. So we all oohed and aahed as we cut into the golden brown crust and airlifted slices onto our plates. Turns out: It ain't hard.
But it does require that you add a new skill to your arsenal. The centerpiece of this dish, and the part that is probably tempting a few of you to close this link, is the optimally flaky, thin dough stretched across the top of the skillet stew. Sure, if you're strapped for time, you could pick up a package of frozen puff pastry, drape it atop your skillet once you reach the dough part of the recipe, and trim it to fit your skillet.
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