SKILLET CHICKEN POTPIE
Using store-bought puff pastry instead of homemade pie crust for a chicken potpie might seem like cheating, but rest assured it's for the best, adding shatteringly flaky layers that even the best pie crust lacks. This recipe calls for bone-in, skin-on chicken breasts or thighs, so that the chicken fat rendered from searing can serve as the base of the gravy. But for a weeknight-friendly version, shredded rotisserie chicken can be used instead. Just use a tablespoon or two of butter to replace the fat. (A note about store-bought puff pastry: No two brands are the same size, but know that all you need is to cover the surface of the skillet. If it's larger than expected, feel free to trim or crimp the edges like a pie, and if it seems too small or is a strange shape, simply roll the pastry on a lightly floured surface to increase its dimensions.)
Provided by Alison Roman
Categories dinner, poultry, main course
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Heat oven to 425 degrees. Line a sheet pan with parchment paper and set aside.
- Season chicken with salt and pepper. Heat oil in a 10-inch cast-iron skillet (or other heavy bottom skillet) over medium heat. Sear chicken, skin-side down, until deeply golden brown and some of the fat has begun to render out, 5 to 8 minutes. Rotate chicken and continue to cook on all sides until evenly browned and cooked through, an additional 8 to 10 minutes. Remove chicken, keeping all the drippings in the skillet, and let cool slightly on a plate.
- To the drippings, add carrots, celery, garlic, onion and thyme. Season with salt and pepper and cook, stirring occasionally until vegetables are tender and just cooked through, about 5 to 8 minutes. Add flour and stir to coat all the vegetables. Cook, stirring constantly, until the flour has started to turn a light golden brown with no white, floury bits left, about 3 minutes.
- Slowly add the chicken broth or stock ½ cup at a time, using a wooden spoon to blend and scrape up any browned bits on the bottom of the skillet. Once all the broth or stock is added, bring to a simmer and remove from heat.
- Remove the bones and skin from the chicken and shred the meat and skin (discard any skin that is too thick or rubbery) into bite-size pieces or, alternatively, cut it with a knife and fork into bite-size pieces. (If you discover at this stage any pieces of chicken that are not completely cooked through, don't worry; they will finish cooking in the oven.) Add the peas, parsley and chicken and season once more with salt and pepper.
- Carefully unfold the puff pastry and working quickly, place it on top of the skillet (do not worry about it being a perfect circle), letting some of the dough hang off the sides (this will keep it from shrinking too much).
- Whisk the egg with 1 teaspoon of water and brush onto the top of the puff pastry. Cut three 2½-inch slits, about 1-inch apart and place the skillet on top of the sheet pan to catch any drips in the oven.
- Bake until puff pastry is golden brown on top and filling is starting to bubble up, 20 to 25 minutes. Reduce temperature to 375 degrees and continue to cook until puff pastry is baked through all the way and filling has thickened considerably, another 15 to 20 minutes.
- Remove from heat and let cool slightly before eating.
Nutrition Facts : @context http, Calories 425, UnsaturatedFat 15 grams, Carbohydrate 18 grams, Fat 22 grams, Fiber 3 grams, Protein 38 grams, SaturatedFat 6 grams, Sodium 927 milligrams, Sugar 4 grams, TransFat 0 grams
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Nansana News
[email protected]This was a great recipe! I made it exactly as written, and it turned out perfect. The chicken was tender and juicy, and the vegetables were cooked perfectly. The sauce was creamy and flavorful, and the crust was golden brown and flaky. I will definit
presido samuel
[email protected]This was a good recipe. The chicken and vegetables were cooked well, and the sauce was creamy and flavorful. However, I found the crust to be a bit too thick and dry. I would recommend using a thinner crust next time.
Hancy Salamat
[email protected]This was a delicious and easy recipe! The chicken was tender and juicy, and the vegetables were cooked perfectly. The sauce was creamy and flavorful, and the crust was golden brown and flaky. I will definitely be making this again!
Alec Begay
[email protected]This was a great recipe! I made it exactly as written, and it turned out perfect. The chicken was tender and juicy, and the vegetables were cooked perfectly. The sauce was creamy and flavorful, and the crust was golden brown and flaky. I will definit
yarel villalta
[email protected]This was a good recipe. The chicken and vegetables were cooked well, and the sauce was creamy and flavorful. However, I found the crust to be a bit too thick and dry. I would recommend using a thinner crust next time.
William Anderson
[email protected]This was a great recipe! I made it exactly as written, and it turned out perfect. The chicken was tender and juicy, and the vegetables were cooked perfectly. The sauce was creamy and flavorful, and the crust was golden brown and flaky. I will definit
tanaka chipakatira
[email protected]This was a delicious and easy recipe! The chicken was tender and juicy, and the vegetables were cooked perfectly. The sauce was creamy and flavorful, and the crust was golden brown and flaky. I will definitely be making this again!
Anu Manandhar
[email protected]I wasn't a huge fan of this recipe. The chicken was a bit dry, and the vegetables were overcooked. The sauce was also a bit bland. I wouldn't recommend this recipe.
Usman Adezai
[email protected]This recipe was easy to follow and turned out great! The chicken was tender and juicy, and the vegetables were cooked perfectly. The sauce was creamy and flavorful, and the crust was golden brown and flaky. I will definitely be making this again!
Tara King
[email protected]This was a good recipe. The chicken and vegetables were cooked well, and the sauce was creamy and flavorful. However, I found the crust to be a bit too thick and dry. I would recommend using a thinner crust next time.
Umar Malik
[email protected]This was a great recipe! I made it exactly as written, and it turned out perfect. The chicken was tender and juicy, and the vegetables were cooked perfectly. The sauce was creamy and flavorful, and the crust was golden brown and flaky. I will definit
Carenna Cole
[email protected]I love this recipe! It's so easy to make and it always turns out delicious. The chicken is always tender and juicy, and the vegetables are cooked perfectly. The sauce is creamy and flavorful, and the crust is golden brown and flaky. I've made this re
Mpho Moloi
[email protected]This recipe was easy to follow and turned out great! I used a mix of vegetables that I had on hand, and it worked out perfectly. The chicken was tender and juicy, and the sauce was creamy and flavorful. I will definitely be making this again!
Yaxye Farax cali
[email protected]This was a good recipe, but I made a few changes. I used boneless, skinless chicken breasts instead of thighs, and I added a cup of frozen peas. I also used a pre-made pie crust to save time. It turned out great!
Pierre Fednel
[email protected]I'm not a huge fan of chicken pot pie, but this recipe changed my mind. The chicken was tender and juicy, and the vegetables were cooked perfectly. The sauce was creamy and flavorful, and the crust was golden brown and flaky. I will definitely be mak
John Edward
[email protected]This was a great recipe! I made it exactly as written, and it turned out perfect. The chicken was tender and juicy, and the vegetables were cooked perfectly. The sauce was creamy and flavorful, and the crust was golden brown and flaky. I will definit
Melody Fahr
[email protected]I love that this recipe uses a skillet instead of a pie crust. It made it so much easier to make, and it still turned out delicious. The chicken and vegetables were cooked perfectly, and the sauce was creamy and flavorful. I served it with a side of
Haroon Tanveer
[email protected]This skillet chicken potpie was a hit with my family! The chicken was tender and juicy, and the vegetables were cooked perfectly. The sauce was creamy and flavorful, and the crust was golden brown and flaky. I will definitely be making this again!