Cast-Iron Chicken Pot Pie

(from castro15’s recipe box)

Categories: Soup

Ingredients

  • 4 lb whole chicken
  • 8 large sprigs fresh parsley
  • 4 stalks celery
  • 4 carrots, halved
  • 1 medium yellow onion, cut into quarters
  • 1 tbsp. black peppercorns
  • 3 tbsp. unsalted butter
  • 1 1/2 cups sliced fresh green beans
  • 1 1/2 cups coarsely chopped yellow onion
  • 1 1/2 cups coarsely chopped carrot
  • 1 cup coarsely chopped celery
  • 2 garlic cloves, minced
  • 1/4 cup flour
  • 1/2 cup heavy whipping cream
  • 2 tbsp. chopped fresh parsley
  • 1 tbsp. chopped fresh thyme
  • 2 tsp finely chopped fresh sage
  • 2 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/2 package frozen puff pastry, thawed
  • 1 large egg
  • 1 tsp water
  • 1/4 tsp kosher salt
  • 1/8 tsp black pepper

Directions

  1. For broth: In a large stockpot, combine chicken, parsley, celery, carrot, onion and peppercorns. Add water to cover by 1 inch. Bring to a simmer over medium-high heat. Reduce heat to medium, and simmer until chicken is tender, about 2 hours.

  2. Remove chicken from broth. Let stand until cool enough to handle. Shred meat, discarding skin and bones. Drain broth through a fine-mesh sieve, discarding solids. Reserve 2 cups broth for filling. Let cool, and freeze remaining broth in heavy-duty resealable plastic bags for up to 3 months.

  3. Preheat oven to 375.

  4. For filling: In a 10-inch cast-iron skillet, melt butter over medium-high heat. Add beans, onion, carrot and celery; cook until softened, about 5 minutes. Add garlic; cook for 1 minute. Sprinkle flour over vegetables; cook for 1 minute, stirring constantly. Gradually stir in 2 cups reserved broth and cream. Cook, stirring constantly, until mixture begins to thicken. Remove from heat. Stir in chicken, parsley, thyme, sage, salt and pepper.

  5. For crust: On a lightly floured surface, roll puff pastry into a 10-inch square. Place over hot chicken mixture, letting excess extend over sides of skillet. In a small bowl, whisk together egg and 1 tsp water. Brush pastry with egg mixture. Cut 4 (1-inch) vents in top of dough to release steam. Sprinkle with salt and pepper. Brush underside of pastry corners with egg mixture; press to skillet.

  6. Bake until filling is bubbly and crust is puffed and golden brown, about 25 minutes. Let cool for 15 minutes before serving.

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