Holiday Catalog 2024 - Flipbook - Page 9
FROM THE SOKOL BLOSSER KITCHEN
Cast Iron Chicken Pot Pie
Ingredients
1 lb. chicken breasts, boneless and skinless
1 lb. chicken thighs, boneless and skinless
Kosher salt and ground black pepper (to taste)
2 tablespoons Extra Virgin Olive Oil
2 tablespoons unsalted butter
4 medium carrots, peeled and diced
1 large onion, diced
8 ounces baby cremini mushrooms, sliced
4 cloves garlic, minced
2 teaspoons fresh thyme, chopped
1/2 teaspoon Kosher salt and ground black pepper
2 tablespoons flour
2 cups chicken stock
3/4 cup heavy whipping cream
1 cup frozen green peas
2 sheets {17.3 ounces} Pepperidge Farm Puff Pastry*, thawed and cut into 1/2-inch strips
1 whole egg, whisked for brushing.
*Alternative to puff pastry, use corn bread mix to top cast iron.
Preheat oven to 400° F.
Season the chicken breasts and thighs with kosher salt and ground black pepper on both sides.
In a large 12" cast iron skillet heat olive oil over medium high heat. Cook chicken in skillet for
4-5 minutes per side. Place in oven until chicken is cooked through, let cool and shred.
In the skillet add butter, chopped carrots, onions, and sliced mushrooms. sauté until veggies
are tender, about 6-7 minutes. Turn heat down to medium and add garlic, thyme, kosher salt,
ground black pepper, and flour. Stir everything together to combine and slightly cook flour,
about 30 seconds. While stirring, slowly begin adding in chicken stock to combine. Add cream
and simmer until thickened, about 3-5 minutes.
Remove from heat. Stir in frozen peas and reserved shredded chicken. Set skillet aside to cool
slightly while you work on the puff pastry top.
Lay out each sheet of puff pastry on a cutting board and cut into 1/2-inch strips. Twist each
puff pastry strip and begin laying in a circular pattern working from the outside of the skillet
to the inside. Overlap pieces so they will bake together. Repeat the process all the way to the
center until the surface is covered.
Use a pastry brush and lightly brush the whisked egg over the top of the puff pastry.
Bake pot pie in the oven for 35-40 minutes until the puff pastry is golden brown. Remove and
allow to sit for 5-10 minutes before serving.
