Cast Iron Chicken Pot Pie... Stew

Chicken pot pie, but it’s stew. Flakey crust and rich broth make this the perfect stew for a cold day.



We fully intended to make a Chicken Pot Pie similar to Tieghan Gerard's recipe from The Half Baked Harvest. The problem is we went crazy on the ingredients, adding way too many veggies then had to make up by adding more liquid. We used German Marzen which thinned the gravy to a broth but it was well worth it.

We were left with a super rich and thick broth with all the vibes of chicken pot pie. We added smoked chicken from leftover HERB CRUSTED CHICKEN and the flavor exploded. Skip the potatoes and beer for a more traditional chicken pot pie. We recommend you try this welcoming mistake.

Make HERB CRUSTED CHICKEN HERE:

Inspired by Tieghan Gerard from The Half Baked Harvest *Affiliate Link

Ingredients:


4 tablespoons Butter

1 shallot, minced

3 tablespoons herbs (thyme, sage, rosemary etc)

1/3 cup all-purpose flour

2 cups vegetable broth

1 cup October Fest Beer

1/2 cup whole milk

5 carrots, chopped

2 celery stocks, chopped

2 small russet potatoes, cubed.

1-2 cups chopped leftover herb-crusted chicken (or rotisserie)

1 sheet puffed pastry

1 egg, beaten


Recipe:

  1. Mince shallot, set aside in a small bowl. Chop herbs and set them in another small bowl

  2. Dice potatoes, celery and carrots. Set aside in a large bowl.

  3. Cube cooked chicken - we used HERB SMOKED CHICKEN but leftover rotisserie will work as well, set aside.

  4. Heat cast iron over medium heat, once hot add butter to the pan and sauté shallots until starting to turn translucent; about 5 minutes. Whisk in flour and let brown for about 3 minutes frequently stirring so it doesn’t burn.

  5. Whisk in vegetable broth, beer, and whole milk. Add potatoes, carrots, celery and potatoes. Bring to a boil and reduce to a simmer for 10 minutes. Stir often so it doesn’t burn.

  6. Remove pan from heat and preheat oven to 400F. On a floured surface, roll out the defrosted puff pastry until it’s roughly the same size and cast iron. Lay the dough over the cast iron pan, carefully tucking the edges inside the pan.

  7. Make 3 small slits on the top of the pastry and brush with 1 beaten egg (egg wash).

  8. Place in the oven for 35-40 min or until the top of the dough is golden brown.

  9. Remove from the oven and serve. Be careful it’s hot!

Enjoy!


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