Chicken Pot Pie Skillet

Ingredients

• 170g (6 oz) chicken thigh, boneless, diced
• 150g (5 oz) potato, in 1.5cm / 1/2in dice
• 60g (1) carrot, diced
• 60g (1/2 cup) peas, frozen
• 100ml (scant 1/2 cup) skim milk
• 30g (2 tbsp) light cream cheese
• 2 garlic cloves (6g), minced
• 150ml (2/3 cup) chicken stock
• 1 tsp dried thyme, 1/2 tsp fine salt, 1/4 tsp black pepper

Method

1. Brown the diced thigh in a dry hot skillet 5 min - thigh renders enough fat that it needs no oil.
2. Add the potato, carrot and garlic and cook 3 min, stirring.
3. Pour in the stock and thyme, cover and simmer 12 min until the potato gives to a knife.
4. Stir in the milk and cream cheese and let it bubble gently 3 min until it thickens to a gravy.
5. Add the peas straight from frozen and cook 2 min more.
6. Check the chicken is 74C / 165F, then season with the salt and pepper.
7. Take it off the heat and let it stand 5 min - it thickens noticeably as it settles.