Cast Iron Spring Chicken Pot Pie

This cast iron chicken pot pie is perfect in the spring filled with veggies like sweet potato, leeks, asparagus and peas. Top it with store bought puff pastry for a simple, filling and easy dinner.

Prep:
25
mins
Cook:
40
mins
TOtal:
65
mins
servings:
6

Ingredients

  • 1/4 cup unsalted butter
  • 1 large leek, thinly sliced (light green and white parts only) (about 1 1/2 cups sliced)
  • 3 cups chopped sweet potato (unpeeled, 1 medium size)
  • 1 1/2 cups chopped asparagus (woody ends discarded)
  • 3 garlic cloves, minced
  • 2 tsps dijon mustard
  • 3/4 tsp Herbs de Provence
  • 1 1/4 tsps kosher salt & fresh black pepper (to taste)
  • 2 tbsps all purpose flour
  • 1 1/2 cups low sodium chicken broth
  • 1/3 cup cream cheese (or crème fraîche)
  • 1 cup frozen peas
  • 3 1/2 cups cooked shredded chicken
  • zest from one lemon
  • 1/4 cup chopped fresh parsley
  • 1 sheet puff pastry, thawed in the fridge overnight (16 oz)
  • 1 large egg
  • 2 tsps water
  • flaky salt, for topping (optional)

Instructions

  1. Preheat the oven to 400ºF.
  2. Heat a large cast iron over medium heat and melt the butter. Once the skillet is warm, add the leeks and sweet potato. Sauté for six to seven minutes, stirring occasionally, until the leeks have started to brown slightly.
  3. Stir in the asparagus, garlic, mustard, Herbs de Provence, salt and pepper. Cook for one to two minutes, stirring to incorporate everything.
  4. Pour in the flour and toss to coat, cooking for one minute.
  5. Pour in the broth slowly while stirring to combine everything. Bring to a low boil and cook for one to two minutes. Stir in the cream cheese, peas, chicken, lemon zest and parsley and mix well to combine. Remove from the heat and set aside. Taste and adjust seasoning, salt and pepper.
  6. Roll out the puff pastry on a clean and lightly floured surface. Cut the puff pastry into 3" squares.
  7. In a small bowl, whisk the egg with the water.
  8. Starting from the outside in, place the puff pastry squares all over the skillet, covering the pot pie and overlapping the squares.
  9. Brush the puff pastry squares with the egg wash and transfer to the oven.
  10. Bake for 24 to 26 minutes, until the top is golden brown. You can increase the heat to 425ºF for a few minutes at the end if needed to brown the top more.
  11. Remove the cast iron and sprinkle the top with flaky salt. Let cool for a few minutes and then serve and enjoy!