Cast Iron Chicken Pot Pie with Puff Pastry Crust Recipe

skillet-chicken-pot-pie-recipe

Chicken pot pie if it is made right taste like eating a hug! It is delicious and savory and makes you feel warm all over when it is cold outside. This recipe was adapted to add to s cast iron skillet. Being from Texas and not having one is like sacrilege. If you have been craving pot pie and have a cast iron skillet this one is a must try.  I know most know how to cook chicken so I did not include that in the recipe, you can buy rotisserie chicken from Costco or make your own using white or dark meat. Tweak it and make it your own recipes are meant to share.

Serves: 4-6

Ingredients

1 lb of cooked chicken meat (your choice), cubed or shredded

1 tablespoon of cooking oil

1 medium sweet onion, diced

3 carrots, peeled and diced

1 celery stalk, diced

2 yukon gold potatoes, peeled and diced

3 tablespoons of unbleached organic flour

3 tablespoons of organic butter

1/2 cup of dry white wine

1 cup+ 2-3 tablespoons of homemade chicken stock, or a good one from your local grocery

1 cup of organic milk

1 tsp dried thyme

1 tsp garlic powder

Sea Salt, sprinkled to taste

Cracked Black Pepper, sprinkled to taste

1 package of frozen puff pastry sheets, thawed in fridge

1  egg + 1 tablespoon of water, beaten for egg wash for pastry

Equipment Needed

cast-iron skillet

mixing bowl

Directions:

Pre-heat the oven to 400 degrees. Peel and dice the onion, carrots, celery and potatoes. Heat a cast iron skillet to medium and add a tablespoon of olive oil. When that’s warmed, add the onion and cook for 3-5 minutes. Add the carrots, celery and potatoes. Stir everything, salt & pepper to taste. Add 2-3 tablespoons of chicken stock, cover with a lid and reduce heat to medium low. Let the vegetables cook about fifteen minutes or so, or until fork tender.

When the vegetables are cooked through, remove the lid. Slowly add the flour and stir to incorporate. Then add the butter, giving it a few stirs. Pour in the wine, cook for 2-3 minutes or until it’s evaporated slightly. Then add the chicken stock and milk and cook for another few minutes. The mixture will begin to thicken.

Stir the cooked chicken, thyme, garlic powder and additional salt & pepper into the filling. Taste the sauce and add more seasoning if necessary.

Transfer the cast iron pan to the oven and heat the filling for 5-10 minutes. You want the mixture really hot so that the bottom of the puff pastry crust cooks completely.

While that’s heating, press out the puff pastry and fix any cracks or breaks in the dough with a few teaspoons of water. Beat an egg with one tablespoon of water in a small bowl. Remove the cast iron pan from the oven. Lay one sheet of the dough on the left half of the pan. Trim the excess, but let the dough hang over the pan slightly. Do the same with the other side and use the excess dough to fill in any empty spots or simply add to the top for extra crust. Slice the dough several times to allow steam to escape and brush the crust with the egg wash.

Bake for 30-35 minutes or until the crust is properly browned.

This recipe was modified from eat, live, run. It was modified to cook in a skillet instead of a dutch oven looks great either way if you do not have a cast iron skillet go here to get the other recipe http://www.eatliverun.com/chicken-pot-pie-with-puff-pastry-crust/

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