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Our Best-Ever Chicken Pot Pie
The secret to this super-homey dish? Cooking it in a cast-iron pie pan.
👥 4 Servings⏱️ Prep & Cook: 45 min⏳ Prep: 20 min👤 Charlyne Mattox📖 countryliving
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●skillet
- ●cutting board
- ●oven
- ●baking sheet
📝 Preparation Steps
1
Preheat oven to 425°F. Heat a large cast-iron skillet over medium-high heat. Add oil. Season chicken with salt and pepper. Cook, skin sides down, until golden brown and crisp, 6 to ⏱️ 8 minutes. Flip chicken and transfer skillet to the oven. Cook, until the internal temperature of the thickest thigh registers 165°F on an instant-read thermometer, 12 to ⏱️ 14 minutes. Transfer to a cutting board. Discard skins and bones, and chop chicken.
2
Place skillet over medium-high heat. Add onion, carrots, celery, and thyme. Season with salt and pepper. Cook, stirring occasionally, just until crisp-tender, 3 to ⏱️ 4 minutes. Add flour and cook, stirring, ⏱️ 30 seconds. Slowly stir in stock and wine. Bring to a boil. Reduce to a simmer and cook, stirring occasionally, until thickened, 4 to ⏱️ 6 minutes. Remove from heat. Stir in chicken, peas, and parsley.
carrots, chopped2
3
Cut puff pastry into a circle 1 inch larger than the outside rim of a cast-iron pie plate. (You may need to roll the dough on a lightly floured work surface to get it to size.) Place pie plate on a rimmed baking sheet. Transfer filling to pie plate and top with puff pastry; crimp edges. Brush puff pastry with egg. Bake, until golden brown, puffed, and cooked through, 20 to ⏱️ 25 minutes.
large egg, beaten1
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