Cast Iron Chicken Pot Pie With Puff Pastry
If you're looking for a comforting and delicious meal that's perfect for a chilly night, look no further than cast iron chicken pot pie with puff pastry. This classic dish is easy to make and is sure to satisfy even the pickiest eaters.
Ingredients:
For the filling, you'll need:
- 4 tablespoons unsalted butter
- 1 onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1 cup heavy cream
- 2 cups cooked chicken, shredded
- 1 cup frozen peas
- 1 tablespoon fresh thyme leaves, chopped
- Salt and pepper to taste
For the crust, you'll need:
- 1 sheet of puff pastry, thawed
- 1 egg, beaten
Instructions:
1. Preheat your oven to 400 degrees Fahrenheit.
2. In a cast iron skillet, melt the butter over medium heat. Add the onion, carrots, celery, and garlic, and cook until the vegetables are tender, stirring occasionally.
3. Sprinkle the flour over the vegetables and stir until everything is coated. Cook for 1-2 minutes, stirring constantly.
4. Slowly pour in the chicken broth, whisking constantly to prevent lumps from forming. Bring the mixture to a simmer and cook until the sauce thickens, about 5 minutes.
5. Add the heavy cream, chicken, peas, and thyme to the skillet. Stir to combine everything and season with salt and pepper to taste.
6. Roll out the puff pastry and place it over the top of the skillet, tucking in the edges. Cut a few slits in the top to allow steam to escape.
7. Brush the top of the pastry with the beaten egg.
8. Bake the pot pie for 25-30 minutes or until the crust is golden brown and the filling is bubbly.
Conclusion:
Cast iron chicken pot pie with puff pastry is a classic comfort food that's perfect for a cozy night in. With its creamy filling and crispy crust, it's sure to become a family favorite. Plus, it's easy to make and can be customized with your favorite vegetables and herbs.
