Easy Weeknight Chicken Pot Pie

Method

1. 1

   Adjust oven rack to middle position and preheat oven to 400°F (205ºC). Heat oil in a 10-inch cast iron skillet over medium heat until just shimmering. Add chicken; cook, stirring occasionally, until cooked through, about 6 minutes. Using a slotted spoon, remove chicken from skillet, and transfer to a plate.

2. 2

   Melt butter in same skillet over medium. Stir in carrots, celery, leek, garlic, thyme, salt, and cayenne; cook, stirring often, until vegetables are tender, about 6 minutes. Sprinkle with flour; cook, stirring constantly, until vegetables are evenly coated and flour begins to stick to bottom of skillet, about 1 minute. Stir in broth and 1/4 cup of the cream; bring to a simmer over medium heat and cook, stirring often, until mixture thickens, about 3 minutes. Stir in peas, lemon zest, and reserved chicken; remove from heat.

3. 3

   Place puff pastry on top of chicken mixture in skillet; tuck edges inside skillet so mixture is covered completely.

4. 4

   In a small bowl, whisk together egg and remaining 1 teaspoon heavy cream. Using a pastry brush, brush top of pastry with egg wash. Using a sharp paring knife, cut an “X” about 3 inches across in middle of pastry. (This allows steam to escape as the pie bakes.)

5. 5

   Set skillet on top of a rimmed baking sheet and bake until top is golden brown and filling is bubbly, about 30 minutes. Remove from oven and let stand 10 minutes before serving.

Nutrition

calories

797 kcal

fatContent

49 g

fiberContent

5 g

sugarContent

5 g

sodiumContent

1040 mg

proteinContent

34 g

cholesterolContent

128 mg

carbohydrateContent

55 g

saturatedFatContent

13 g

unsaturatedFatContent

0 g

Indicative values from the source, for the original recipe.

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