Digital Garden

Chicken Pot Pie

3 min read

A creamy, flavorful chicken pot pie made directly in a cast iron skillet, topped with golden, flaky puff pastry. Using coconut milk adds a delightful twist, giving the dish a slightly nutty and rich flavor.

Serves: 4-6 people | Time: ? minutes

Ingredients

For the Chicken:

  • 4 chicken thighs (bone-in or boneless)
  • Salt and pepper, to taste
  • 1 tsp smoked paprika (optional)
  • 1 tsp garlic powder
  • 1 tsp dried thyme
  • 1 tbsp olive oil or butter

For the Filling:

  • 3 tbsp butter
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 1 cup mushrooms, sliced (optional)
  • 1/3 cup all-purpose flour
  • 1 cup chicken broth
  • 1 cup full-fat coconut milk (or 1/2 cup coconut milk + 1/2 cup heavy cream for a richer flavor)
  • 1 cup frozen peas
  • 1/2 tsp dried rosemary
  • Salt and pepper, to taste

For the Crust:

  • 1 sheet puff pastry, thawed
  • 1 egg, beaten (for egg wash)

Instructions

Step 1: Cook the Chicken Thighs

  1. Season the Chicken:

    • Pat the chicken thighs dry with paper towels.
    • Season generously with salt, pepper, smoked paprika, garlic powder, and dried thyme.

  2. Sear the Chicken:

    • Heat 1 tbsp olive oil or butter in a 10-inch cast iron skillet over medium-high heat.
    • Place the chicken thighs skin-side down (if using skin-on) and sear for 3-4 minutes until golden brown.
    • Flip and sear the other side for another 3-4 minutes.

  3. Cook Through:

    • Reduce heat to medium, add a splash of chicken broth or water (about 1/4 cup), and cover the skillet with a lid.
    • Cook for 6-8 minutes until the chicken is fully cooked (internal temperature of 165°F or 74°C).
    • Remove from skillet and let rest for a few minutes before shredding the meat. Discard the bones and skin if desired.

Step 2: Prepare the Filling

  1. Sauté the Vegetables:

    • In the same skillet, melt 3 tbsp butter over medium heat.
    • Add diced onion, garlic, carrots, celery, and mushrooms (if using). Sauté until tender, about 5-7 minutes.

  2. Make the Roux:

    • Sprinkle the flour over the sautéed vegetables and stir to coat evenly.
    • Cook for 1-2 minutes to remove the raw flour taste.

  3. Add Liquids and Seasonings:

    • Slowly pour in the chicken broth, stirring continuously.
    • Add coconut milk (or the combination of coconut milk and heavy cream) and stir until the mixture thickens, about 3-5 minutes.
    • Season with dried rosemary, salt, and pepper to taste.

  4. Combine with Chicken and Peas:

    • Add the shredded chicken and frozen peas.
    • Stir well and let the mixture simmer for another 2-3 minutes.
    • Adjust seasonings as needed, then remove from heat.

Step 3: Assemble and Bake

  1. Add Puff Pastry:

    • Lay the puff pastry over the skillet, trimming any excess around the edges.
    • Cut a few small slits in the pastry to allow steam to escape.
    • Brush the top with beaten egg for a golden crust.

  2. Bake:

    • Preheat your oven to 400°F (200°C).
    • Place the skillet in the oven and bake for 20-25 minutes, or until the puff pastry is golden and flaky.

  3. Serve:

    • Let it cool for a few minutes before serving directly from the skillet.

Tips

  • Deglaze for Extra Flavor: Before adding the vegetables, deglaze the skillet with a splash of white wine or extra chicken broth, scraping up the browned bits left from the chicken. This adds extra depth to the filling.

  • Custom Seasonings: Coconut milk pairs well with warm spices like turmeric, coriander, or curry powder. Experiment to find your preferred flavor profile.

  • Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven for best results.

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