Description
This rustic, one-pan classic brings together tender shredded chicken and crisp vegetables in a rich, savory gravy, all topped with a buttery, shattered puff pastry crown. It is the ultimate comfort meal designed for busy weeknights, offering a restaurant-quality experience with minimal cleanup. By utilizing a cast-iron skillet, you achieve deep flavor and a perfectly golden crust, making it a crowd-pleasing dinner that delivers warmth in every bite.
Ingredients
3 cups cooked shredded chicken
4 tablespoons unsalted butter
1 cup yellow onion, diced
2 carrots, peeled and sliced
2 celery stalks, diced
1/2 cup frozen peas
1/4 cup all-purpose flour
2 cups chicken broth (halal certified)
1/2 cup heavy cream
1 sheet frozen puff pastry, thawed
1 egg, beaten (for egg wash)
1 teaspoon dried thyme
Salt and black pepper to taste
Instructions
Preheat your oven to 400°F (200°C).
In a large cast-iron skillet, melt the butter over medium heat.
Add the onions, carrots, and celery, sautéing until softened, about 5-7 minutes.
Stir in the flour and cook for 1 minute to remove the raw flour taste.
Gradually whisk in the chicken broth and heavy cream, stirring constantly until the mixture thickens into a gravy.
Add the shredded chicken, frozen peas, thyme, salt, and pepper, mixing until well combined.
Roll out the puff pastry sheet slightly to fit over the skillet and drape it over the chicken mixture.
Trim the edges, cut a few slits in the center for steam to escape, and brush the top of the pastry with the beaten egg.
Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the pastry is puffed and golden brown.
Let rest for 5 minutes before serving.
Notes
Ensure your chicken stock is certified halal and contains no wine or alcohol derivatives. You can store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to keep the pastry crisp.
- Prep Time: 20
- Cook Time: 35
- Category: Meals
- Method: Stovetop and Oven
- Cuisine: American