Description
Learn how to make a delicious Easy Weeknight Chicken Pot Pie with this simple recipe. Perfect for a quick and comforting dinner any night of the week!
Ingredients
- 1 tablespoon (15ml) vegetable oil
- 1 pound (454g) boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
- 4 tablespoons unsalted butter (2 ounces; 56g)
- 3 small carrots (about 2 ounces; 57g each), peeled and chopped (about 1 1/4 cups chopped)
- 2 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 (10 ml) chopped fresh thyme, plus more for garnish
- 2 teaspoons (10 ml) Diamond Crystal kosher salt; for table salt, use half as much by volume
- 1/4 teaspoon (1 ml) 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) coconut cream, divided
- 1 1/2 cups frozen sweet green peas (about 6 ounces; 175g)
- 2 teaspoons (10 ml) lemon zest, finely grated from 1 lemon
- 1 sheet puff pastry (17 1/4 ounces; 490g) from 1 package frozen puff pastry, thawed
- 1 egg
Instructions
- Position the oven rack in the center and preheat it to 400°F (205°C). Warm up the oil in a 10-inch cast iron pan over medium heat until it starts to shimmer. Add the chicken and cook, stirring every so often, until it is fully cooked, approximately 6 minutes. With a slotted spoon, take the chicken out of the pan and place it on a plate.
- In the same pan, melt the butter over medium heat. Add the carrots, celery, leek, garlic, thyme, salt, and cayenne pepper; cook, stirring frequently, until the vegetables are soft, roughly 6 minutes. Sprinkle the flour over the vegetables and stir constantly until they are evenly coated and the flour begins to stick to the bottom of the pan, about 1 minute. Pour in the broth and 1/4 cup of the coconut cream; bring the mixture to a simmer over medium heat, stirring often, until it thickens, around 3 minutes. Mix in the peas, lemon zest, and the chicken you set aside; remove from heat.
- Lay the puff pastry over the chicken mixture in the pan, tucking the edges inside so that the mixture is fully covered.
- In a small bowl, whisk the egg with the remaining 1 teaspoon of coconut cream. Brush the top of the pastry with this egg wash using a pastry brush. Cut a 3-inch “X” in the middle of the pastry with a sharp paring knife to let steam escape while baking.
- Place the pan on a rimmed baking sheet and bake until the top is golden and the filling is bubbling, about 30 minutes. Once done, take it out of the oven and allow it to rest for 10 minutes before serving.
Notes
- Consider using boneless, skinless chicken thighs for a richer flavor profile.
- Thoroughly wash and rinse the leek before slicing to remove any dirt or grit.
- Feel free to incorporate additional vegetables like mushrooms or potatoes for added depth and texture in the filling.
