Treat the family to a classic dish reinvented in a skillet. A pretty
patchwork pastry top gives this chicken pot pie a new look. To make the
pastry squares, roll out one puff pastry sheet into a 12-inch square,
then using a paring knife or kitchen shears to cut it into 16 3-inch
squares. To save prep time, shred the chicken and chop the carrots and
leek up to two days ahead. Cover and store in the refrigerator.
Ingredients :
1/2 cup butter
2 cups thinly sliced leek (from 1 large leek)
1 cup chopped carrots (from 3 medium carrots)
1/2 cup all-purpose flour, plus more for work surface
2 cups lower-sodium chicken broth
4 cups shredded rotisserie chicken
1 cup frozen petite sweet peas, thawed
1/4 cup heavy cream
2 teaspoons finely chopped fresh thyme
1 1/2 teaspoons kosher salt
1/2 teaspoon black pepper
1 large egg
1/2 (17.3-oz.) pkg. frozen puff pastry sheets, thawed
How to Make It :
Step 1
Preheat oven to 400°F with rack in lower third of oven. Melt butter in a deep 10-inch ovenproof skillet over medium-high. Add leek and carrots. Cook, stirring often, until softened, about 6 minutes. Sprinkle with flour; cook, stirring constantly, 1 minute. Stir in broth; let mixture come to a simmer. Simmer, stirring constantly, until mixture thickens, 1 to 2 minutes. Stir in shredded chicken, peas, cream, thyme, salt, and pepper. Remove from heat; let cool 10 minutes.
Step 2
Whisk together egg and 1 tablespoon water in a small bowl. Roll pastry sheet into a 12-inch square on a lightly floured surface. Cut into 16 (3-inch) squares. Arrange squares on top of chicken mixture in skillet, brushing each square with egg mixture and slightly overlapping squares to cover surface of chicken mixture. Place skillet on a rimmed baking sheet.
Step 3
Transfer baking sheet with skillet to preheated oven. Bake until top is browned and filling is bubbly, about 30 minutes. Let stand 10 minutes, and serve.
Source: myrecipes.com
1/2 cup butter
2 cups thinly sliced leek (from 1 large leek)
1 cup chopped carrots (from 3 medium carrots)
1/2 cup all-purpose flour, plus more for work surface
2 cups lower-sodium chicken broth
4 cups shredded rotisserie chicken
1 cup frozen petite sweet peas, thawed
1/4 cup heavy cream
2 teaspoons finely chopped fresh thyme
1 1/2 teaspoons kosher salt
1/2 teaspoon black pepper
1 large egg
1/2 (17.3-oz.) pkg. frozen puff pastry sheets, thawed
How to Make It :
Step 1
Preheat oven to 400°F with rack in lower third of oven. Melt butter in a deep 10-inch ovenproof skillet over medium-high. Add leek and carrots. Cook, stirring often, until softened, about 6 minutes. Sprinkle with flour; cook, stirring constantly, 1 minute. Stir in broth; let mixture come to a simmer. Simmer, stirring constantly, until mixture thickens, 1 to 2 minutes. Stir in shredded chicken, peas, cream, thyme, salt, and pepper. Remove from heat; let cool 10 minutes.
Step 2
Whisk together egg and 1 tablespoon water in a small bowl. Roll pastry sheet into a 12-inch square on a lightly floured surface. Cut into 16 (3-inch) squares. Arrange squares on top of chicken mixture in skillet, brushing each square with egg mixture and slightly overlapping squares to cover surface of chicken mixture. Place skillet on a rimmed baking sheet.
Step 3
Transfer baking sheet with skillet to preheated oven. Bake until top is browned and filling is bubbly, about 30 minutes. Let stand 10 minutes, and serve.
Source: myrecipes.com
