Skillet Chicken Pot Pie PT260M https://img3.recipesrun.com/201907/2019/1015/59/c/473296/300x200x90.jpg We’ve combined one of our favorite comfort foods with our favorite kitchen staple: a skillet. This Skillet Chicken Pot Pie with Leeks and Mushrooms is creamy and flavorful. The chicken starts out in the slow cooker allowing it to develop rich flavors. Don’t forget reserve the stock from the chicken. It is the perfect addition to the creamy sauce for the pot pie. 6 servings Ingredients: 1 10-inch square puff pastry sheet, thawed 4 tbsp. hot sauce 1/4 cup heavy cream 1 1/2 cups chicken broth 2 1/2 tbsp. all-purpose flour 1 cup frozen green peas, thawed 2 tsp. chopped garlic 8 oz. sliced cremini mushrooms 8 tbsp. unsalted butter, divided 1/2 cup chopped carrots 1 1/2 cups chopped leeks 1 1/2 cups peeled and diced russet potatoes 1/4 cup water 2 stalks celery stalks, cut into 2-inch pieces 2 large carrots, cut into 2-inch pieces 4 small yellow onions 4 cloves garlic 1 lemon, halved 1 whole chicken 1/4 tsp. cayenne pepper 1 3/4 tsp. black pepper, divided 1 1/2 tsp. chopped fresh thyme 1 1/2 tsp. paprika 5 tsp. kosher salt, divided 2 tbsp. olive oil