Chicken Pot Pie

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This past weekend I found myself freezing as I sat outside with friends while trying to have a socially distant hangout. At one point between shivers, I mentioned a huge craving for comfort food and someone suggested I put together a chicken pot pie and I could not disagree with that choice. This chicken pot pie is phenomenal. After having some I felt both warm and in need of a long nap. The flavor is absolutely perfect.

INGREDIENTS

CHICKEN POT PIE (Serves 6):

  • 2 boneless, skinless chicken breasts (1 ¼ - 1 ½ lbs)

  • Salt and pepper

  • 2 TBS canola oil

  • 2 TBS unsalted butter

  • 1 ½ - 2 cups chopped onion (about 1 medium onion)

  • 1 cup diced potatoes (about 1 yukon gold potato)

  • 1 cup thinly sliced carrots (about 3 small carrots)

  • 1 cup thinly sliced celery (about 2 stalks)

  • 2 large garlic cloves, thinly sliced

  • 1 TBS fresh thyme

  • ½ cup frozen peas

  • ½ cup dry white wine

  • 5 TBS all purpose flour

  • 2 cups homemade chicken stock

  • ¼ cup heavy cream

  • 2-3 TBS chopped parsley

  • 1 14-oz box puff pastry, thawed

  • 1 egg, beaten

GO FOR IT

CHICKEN POT PIE:

  1. Sprinkle chicken with salt and pepper and pre-heat oven to 400°F

  2. Heat a 10-inch cast iron skillet over medium heat with canola oil

  3. Sear chicken on one side until golden brown (about 5-6 minutes), then rotate and sear other side until cooked through (about another 8-9 minutes)

  4. Remove chicken and allow to cool, keeping all drippings in skillet

  5. When chicken is cooled, shred chicken into bite sized pieces

  6. When ready, add 2 TBS of butter to skillet with drippings and heat over medium heat

  7. Add onions and sauté for 2-3 minutes, until softened

  8. Add in potatoes, carrots, celery, garlic, and thyme and continue to sauté for 5 minutes

  9. Add in 5 TBS of flour and stir for 1 minute to coat

  10. Add in wine to deglaze and cook until alcohol smell is gone and most of the wine has evaporated

  11. Slowly add in your chicken stock while stirring until the mixture thickens

  12. Taste and add salt and pepper to taste

  13. Add in shredded chicken and mix everything together well

  14. Add in peas, parsley, and cream and mix in until combined

  15. Remove skillet from heat and add puff pastry on top

  16. Trim pastry around skillet, making it a little bit wider than the skillet as it will shrink in oven

  17. Brush top of pastry with egg wash then cut small slits into the center so steam can escape

  18. Place in oven and bake until pie pastry crust is golden brown and bubbling (about 20 minutes)

  19. Reduce heat to 350°F and cook until puff pastry is cooked through and thickened (another 15-20 minutes)

  20. Remove from oven and let cool before serving

NOTES:

As I said above, this is pretty great but it can take some work considering all the chopping and searing and sautéing and baking. It’s totally worth it but just be aware of this going into it.

I used a 10-inch cast iron skillet and thus all my measurements are made for such a skillet. If you also have a 10-inch cast iron skillet I will say that at first you’ll think that you’ve chopped way more vegetables than are going to fit into the skillet with the chicken but don’t worry. I thought this myself but it turned out that once things cooked down a bit, it was just the exact amount needed (although the skillet could fit no more). Just be sure to not chop, dice, or slice too coarsely or it definitely won’t fit.

If you have a different sized skillet or end up using a baking dish then just adjust your proportions accordingly. You can always chop a bit more than you need and then add in until your vessel is filled.