Puff pastry adds a decadent touch to this Cast Iron Chicken Pot Pie.
Cast-Iron Chicken Pot Pie
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- 1 (4-pound) whole chicken
- 8 large sprigs fresh parsley
- 4 stalks celery
- 4 carrots, halved
- 1 medium yellow onion, cut into quarters
- 1 tablespoon black peppercorns
- 3 tablespoons unsalted butter
- 1½ cups (1-inch) sliced fresh green beans
- 1½ cups coarsely chopped yellow onion
- 1½ cups coarsely chopped carrot
- 1 cup coarsely chopped celery
- 2 cloves garlic, minced
- ¼ cup all-purpose flour
- ½ cup heavy whipping cream
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh thyme
- 2 teaspoons finely chopped fresh sage
- 2 teaspoons kosher salt
- ½ teaspoon ground black pepper
- ½ (17.3-ounce) package frozen puff pastry, thawed
- 1 large egg
- 1 teaspoon water
- ¼ teaspoon kosher salt
- ⅛ teaspoon ground black pepper
- For broth: In a large stockpot, combine chicken, parsley, celery, carrot, onion, and peppercorns. Add water to cover by 1 inch. Bring to a simmer over medium-high heat. Reduce heat to medium, and simmer until chicken is tender, about 2 hours.
- Remove chicken from broth. Let stand until cool enough to handle. Shred meat, discarding skin and bones. Drain broth through a fine-mesh sieve, discarding solids. Reserve 2 cups broth for filling. Let cool, and freeze remaining broth in heavy-duty resealable plastic bags for up to 3 months.
- Preheat oven to 375°.
- For filling: In a 10-inch cast-iron skillet, melt butter over medium-high heat. Add beans, onion, carrot, and celery; cook until softened, about 5 minutes. Add garlic; cook for 1 minute. Sprinkle flour over vegetables; cook for 1 minute, stirring constantly. Gradually stir in 2 cups reserved broth and cream. Cook, stirring constantly, until mixture begins to thicken. Remove from heat. Stir in chicken, parsley, thyme, sage, salt, and pepper.
- For crust: On a lightly floured surface, roll puff pastry into a 10-inch square. Place over hot chicken mixture, letting excess extend over sides of skillet. In a small bowl, whisk together egg and 1 teaspoon water. Brush pastry with egg mixture. Cut 4 (1-inch) vents in top of dough to release steam. Sprinkle with salt and pepper. Brush underside of pastry corners with egg mixture; press to skillet.
- Bake until filling is bubbly and crust is puffed and golden brown, about 25 minutes. Let cool for 15 minutes before serving.
Taste of the South https://www.tasteofthesouthmagazine.com/
Find more great recipes like this one in Taste of the South‘s January/February 2017 issue!