Chicken Pot Pie in Cast Iron with Flaky Salt Puff Pastry

5 from 1 vote

Chicken Pot Pie in Cast Iron with Flaky Salt Puff Pastry

Cast Iron Chicken Pot Pie - one pan dinner with thick, creamy filling, extra chicken and fresh vegetables and topped with a sheet of puff pastry for ease, convenience and extra flaky.

Prep Time20

Cook Time40

Total Time1

Servings: people

Equipment

1 8-9 inch cast iron skillet

Ingredients

1-2 tbs avocado oil
1.5 - 2 lbs chicken thighs or breast*
kosher salt
1/2 tsp fresh cracked pepper
1 cup carrots (2ish) sliced
1 cup celery (4-5 stalks) sliced
1 lg yellow onion chopped
1/3 cup all purpose flour
1 cups chicken stock, broth or bone broth
1 cup milk
1/2 cup frozen peas
1/4 cup chopped parsley
1 tbs thyme leaves
1 sheet puff pastry
1 egg beaten for egg wash

Instructions

Thaw Puff Pastry & Preheat Oven to 400°F : Remove puff pastry from package and thaw while prepping/cooking chicken & oven preheats. It should take about 40ish minutes to thaw.
Season & Cook Chicken: Pat your chicken thighs dry with paper towels and season well with salt and pepper. Heat avocado oil on medium high heat in cast iron. Cook chicken thighs 6 minutes on one side and about 4 minutes on the other or two until just cooked through or even 5 degrees under (155-160°). You may have to work in two batches. Remove chicken and place on cutting board to rest.
Cook Veggies: Add your vegetables to chicken pan*. Add a pinch of salt, toss, and turn the heat to medium. Stir often in the first 5 minutes to clean up the pan a little and get the chicken bits into the veggies. Cook 5-7 minutes more until veggies have started to soften. While veggies are cooking, cut up chicken into small bites (1/2 inch or so).
Add Flour & Liquids: Add flour to veggies and toss until all dry flour is soaked up - there should be no visible white! Add your liquids. Chicken broth & milk and stir. Turn heat to medium high and let come to boil. It should thicken and bubble.
Assemble: Add chicken pieces, frozen peas, and fresh herbs. Toss until coated and turn remove from heat. Puff pastry sheet should be ready! If you want, roll it out a little bit to be big enough to cover the pan, but this step is not super necessary! Cut 2 venting slits in the center like a 1/2 inch long X. Gently place the puff pastry sheet over your mixture. Brush lightly with egg wash.
Bake: Bake your chicken pot pie for 35-40 minutes until puff pastry is golden brown and puffed with visible layers on the edges. Let sit 10 minutes and serve hot.

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