Our Best-Ever Chicken Pot Pie
The secret to this super-homey dish? Cooking it in cast-iron.
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Ready for a chicken pot pie as good as grandma made? We've got the recipe right here. The secret: cook it in cast iron! The stove-to-oven versatility and meat-searing qualities of cast iron make it the ideal vessel for every step of this dish. Though we don't recommend storing leftovers in it! That's a surefire way to lose the seasoning—read more on cast iron care tips here.
Like that cast iron pie pan? Get yours right here.
RELATED: Love cooking in cast iron? Here are 70+ Super Delicious Dinner Recipes You Can Make In a Cast Iron Skillet
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- Yields:
- 4 - 6 serving(s)
- Prep Time:
- 20 mins
- Total Time:
- 45 mins
Ingredients
- 1 tbsp.
olive oil
- 1 1/2 lb.
bone-in, skin-on chicken thighs
Kosher salt and freshly ground black pepper
- 1/2
yellow onion, chopped
- 2
carrots, chopped
- 2
stalks celery, chopped
- 1 tsp.
fresh thyme
- 1/4 c.
all-purpose flour
- 2 c.
chicken stock
- 1/4 c.
dry white wine
- 1 c.
frozen peas
- 1/4 c.
fresh flat-leaf parsley
- 1
(14-ounce) package all-butter puff pastry
- 1
large egg, beaten
Directions
- Step 1Preheat 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.
- Step 2Place 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.
- Step 3Cut 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.
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