There are about a million stereotypes about growing up in a small town. Most of them are outrageous, but some couldn’t be more true. Small towns have a unique perspective, especially when you’re from the south. Coming back home makes me realize that it’s almost a whole different world. My hometown city slogan is “Danville Can,” and believe me, Danvillians can.
It’s where the Hodges and the Hills are all related – actually, we’re probably all related, and you know at least one Davis, Owen, or McDaniel. You cannot go to Walmart without seeing someone you know. Even if you didn’t go to the same school, you know who most people are. And hopefully, you hope they don't remember who you were in high school, because whatever reputation you had there will linger on Infinitum because most people never leave the town.
The Danville Southern cadence is beautiful when there’s a dip in the mouth of the person trying to talk to you. Outsiders don’t know what half the people in my town are saying because it’s like we have our own language sometimes. Consequently, my southern accent, which I reserve for my closest friends, is multiplied when I come back home.
In many small towns, GPS directions are unnecessary and mine was no exception. When I try to explain to someone where my family home is, I usually just say go straight after you hit the Hardee’s and when you get to the train tracks, turn left. Drive for one minute, and just before the steep hill, turn right into the driveway.
As I am headed to my hometown this week for Thanksgiving, I always remember to give thanks for growing up there. In a close-knit community, it goes without saying that everyone helps one another. And becoming compassionate as a child will stay with you for a lifetime. One thing you learn in a small town is how to be a good neighbor because, in a small town, everyone is your neighbor.
Skillet Chicken Mushroom Pot Pie
INGREDIENTS
For The Filling
- 3 tablespoons butter
- 2 tablespoons olive oil
- 6 skinless boneless chicken breasts
- Salt and pepper to season
- 1 medium onion, diced
- 4 ounces pancetta, cubed
- 4 cloves garlic, minced
- 16 ounces baby Bella mushrooms, sliced
- ¼ cup all-purpose flour
- 2 cups white wine
- 1 Tbsp fresh thyme
- 1 Tbsp smoked paprika
- 1 cup chicken broth
- ¾ cup half & half
- ½ cup fresh parsley
For The Topping
- 8 oz phyllo dough thawed
- 3 tablespoons butter melted for brushing
INSTRUCTIONS
- Thaw one roll of phyllo, following the thawing instructions on the package. Preheat oven to 350°F.
- Melt 3 tablespoons of butter and olive oil on medium heat in a 12” cast iron skillet, and chicken thighs, seasoned with salt and pepper, and sear on both sides and cooked through for about 10-12 minutes. Remove from pan and cut into bite-sized pieces
- Add the onion and pancetta. Sauté for 5 minutes. Add garlic and cook for an additional minute.
- Add the mushrooms and cook for 5 more minutes.
- Add flour to vegetables creating a thick paste. Cook for 1 minute. Add flour, paprika, bay leaves, and thyme.
- Pour the wine slowly into the mixture and deglaze the pan for 2 minutes. Then add the stock slowly to incorporate as well. Let this simmer on low heat for 2 minutes, stirring to make sure no clumps are formed. This will thicken the sauce. Adjust seasoning if needed.
- Add the chicken back to the mixture. Mix well to combine. Stir in cream and chopped parsley. Cook for 5 minutes or until sauce thickens to desired consistency.
- Remove the skillet from the stove. Unroll the phyllo dough and cut it into thirds and using your hands scrunch each sheet into bundles. Tuck them into the filling, this will cover the whole pan. Continue until all sheets are tucked in.
- Melt butter and gently brush the melted butter over the phyllo dough.
- Add to the oven on the middle rack and bake for 15-20 minutes or until phyllo dough is browned all over.
- Remove the pie from the oven, and let it rest for 10 minutes before serving.
