Chicken Pot Pie

• portions: 2 pies
• temps actif: 20 minutes
• temps total: 1 hour 30 mins

Ingrédients

1 tablespoon (15ml) extra-virgin olive oil

1 pound (454g) boneless, skinless chicken breasts or thighs, Porach or 1 chicken roast

5 tablespoons unsalted butter (2 ounces; 56g)

3 small carrots (about 2 ounces; 57g each), peeled and chopped (about 1 1/4 cups chopped)

3 celery ribs (about 2 1/2 ounces; 68g each) chopped (about 1 1/4 cups)

1 medium leek, washed and rinsed of any grit, sliced

3 medium cloves garlic (15g), chopped

2 teaspoons chopped fresh thyme, plus more for garnish

2 teaspoons Diamond Crystal kosher salt; for table salt, use half as much by volume

1/4 teaspoon cayenne pepper

1/4 cup plus 2 tablespoons all-purpose flour (about 1 1/2 ounce; 44g)

2 cups (480ml) chicken broth, homemade or store-bought

1/4 cup plus 1 teaspoon (65ml) heavy cream, divided

1/2 cup of fresh green beans

1 teaspoons lemon zest, finely grated from 1/4 lemon

1 sheet puff pastry (17 1/4 ounces; 490g) from 1 package frozen puff pastry, thawed

1 egg

1/4 cup of sherry wine or white wine

Instructions

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.

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.

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

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.)

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
• Lipides Totaux: 49 g
• Lipides Saturés: 13 g
• Lipides Insaturés: 0 g
• Cholestérol: 128 mg
• Sodium: 1040 mg
• Glucides Totaux: 55 g
• Fibres Diététiques: 5 g
• Sucres Totaux: 5 g
• Protéines: 34 g