Chicken Pot Pie In Cast Iron Skillet With Puff Pastry
Introduction
Do you love chicken pot pie? How about trying it in a cast iron skillet with puff pastry on top? This recipe takes a classic dish and adds a unique twist for a delicious and impressive meal. In this article, we will guide you through the process of making a chicken pot pie in a cast iron skillet with puff pastry.Ingredients
For the Filling:
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1/2 cup all-purpose flour
- 1/4 cup unsalted butter
- 1/2 medium onion, chopped
- 2 garlic cloves, minced
- 1 1/2 cups chicken broth
- 1/2 cup heavy cream
- 1/2 cup frozen peas
- 1/2 cup frozen carrots
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Puff Pastry:
- 1 sheet puff pastry, thawed
- 1 egg, beaten
Instructions
1. Preheat the oven to 400°F.
2. In a large bowl, combine the chicken with the flour, salt, and pepper. Toss until the chicken is coated.
3. In a cast iron skillet, melt the butter over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
4. Add the chicken to the skillet and cook until browned, about 5 minutes.
5. Pour in the chicken broth and heavy cream, stirring constantly until the mixture comes to a boil.
6. Add the frozen peas, carrots, thyme, salt, and pepper. Stir until combined.
7. Cover the skillet with a lid and simmer for 10-15 minutes or until the vegetables are tender and the chicken is cooked through.
8. Roll out the puff pastry on a floured surface until it is slightly larger than the skillet. Cut a few slits in the pastry to allow steam to escape.
9. Brush the beaten egg over the edges of the skillet, then place the puff pastry on top, tucking the edges inside the skillet.
10. Brush the top of the puff pastry with the remaining beaten egg.
11. Bake in the preheated oven for 20-25 minutes or until the puff pastry is golden brown and puffed up.
12. Remove from the oven and let cool for a few minutes before serving.