SKILLET CHICKEN POT PIE

Skillet Chicken Pot Pie

Ingredients:

1 tablespoon olive oil

1 1/2 pounds bone-in, skin-on chicken thighs

Kosher salt and freshly ground black pepper

1/2 yellow onion, chopped

2 carrots, chopped

2 stalks celery, chopped

1 teaspoon fresh thyme

1/4 cup all-purpose flour

2 cups chicken stock

1/4 cup dry sherry

1 cup frozen peas

1/4 cup fresh flat-leaf parsley

1 (14-ounce) package all-butter puff pastry

1 large egg, beaten

Directions:

Preheat oven to 425°F.

Heat a large cast-iron skillet over medium-high heat. Add oil.

Season chicken with salt and pepper.

Cook, skin sides down, until golden brown and crisp, 6 to 8 minutes.

Flip chicken and transfer skillet to the oven.

Cook, until the internal temperature of the thickest thigh registers 165°F on an instant-read thermometer, 12 to 14 minutes.

Transfer to a cutting board. Discard skins and bones, and chop the chicken.

Place skillet over medium-high heat.

Add onion, carrots, celery, and thyme. Season with salt and pepper.

Cook, stirring occasionally, just until crisp-tender, 3 to 4 minutes.

Add flour and cook, stirring, 30 seconds.

Slowly stir in stock and sherry.

Bring to a boil, then reduce to a simmer and cook, stirring occasionally, until thickened, 4 to 6 minutes. Remove from heat.

Stir in chicken, peas, and parsley.

Cut puff pastry into a circle 1 inch larger than the outside rim of a cast-iron pie plate. (You may need to roll the dough on a lightly floured work surface to get it to size.)

Place pie plate on a rimmed baking sheet. Transfer filling to pie plate and top with puff pastry; crimp edges.

Brush puff pastry with egg.

Bake until golden brown, puffed, and cooked through, 20 to 25 minutes.

Notes:

A tablespoon of dried parsley will do if you don't have anyfresh. Likewise, use a half-teaspoon of dried thyme if you don't have fresh.

I know skin-on, bone-in thighs impart alot of flavor, but I typically use boneless, skinless thighs. I don't miss the bones, the skin, or the mess.

Comfort food at its best. And easiest.

I'm still a little disappointed that there is no pot in this pie.