Cast-Iron Chicken Pie Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 T Olive oil
1 lbs Chicken Thighs (boneless, skinless), cubed
Salt, to taste
Freshly ground black pepper, to taste
3 T Unsalted Butter
1 medium Yellow onion, finely chopped
3 medium Carrots, finely chopped
3 medium Celery stalks, finely chopped
3 garlic cloves, finely chopped
1 T Thyme, finely chopped
1 C Frozen peas
¼ C All-purpose flour, plus more for dusting
2 C Chicken stock
1 sheet puff pastry, thawed
1 egg plus 1 T water, beaten
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Directions: |
Directions:Preheat the oven to 400˚F.
Heat the olive oil in a No.10 cast iron skillet, melt the butter over medium-high heat. Once melted, add the onion, carrots, and celery and cook, stirring occasionally, until the onions are translucent and vegetables soften, about 7 minutes. Season with salt. Add the garlic and thyme and cook, stirring occasionally, for 2 minutes longer. Add the chicken and peas and stir until combined.
Increase heat to high and add the flour, stirring until the chicken and vegetables are fully coated and the flour has turned golden brown, 1 to 2 minutes. Add the chicken stock and use a wooden spoon to scrape up any brown bits on the bottom of the pan. Reduce the heat to medium and cook, stirring occasionally, until the sauce has thickened, about 15 minutes. Remove from the pan from the heat.
On a lightly floured surface, roll out the puff pastry to a 14-by-12-inch rectangle. Cut out a 11-inch circle and make a few slits in the center to release steam. Place the puff pastry on top of the skillet, tucking the excess under so that the puff pastry fits the diameter of the skillet.
Brush the puff pastry with egg wash. Place the skillet on a rimmed baking sheet and transfer to the oven. Bake until the filling is bubbling and the pastry is puffed and golden brown, 45 to 55 minutes.
Let cool for 10 minutes before serving. |
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Number Of
Servings: |
Number Of
Servings:4 |
Preparation
Time: |
Preparation
Time:1 1/2 hours. |
Personal
Notes: |
Personal
Notes: This recipe is designed to be made in a cast iron pan and I don't know if it would work in a regular pan. The flavor is awesome. You could use the filling in a baked chicken pot pie recipe.
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