Skillet Pot Pie With Chicken and Chanterelles - Grand Central Bakery

Grand Central Bakery

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Skillet Pot Pie With Chicken and Chanterelles

easy chicken pot pie with puff pastry

For an easy, homey dinner, make chicken pot pie topped with Grand Central puff pastry.

Pot pie with a flaky, all-butter puff pastry topping is a wonderful, warming dinner, especially in fall when Northwest chanterelles are abundant. Cremini mushrooms are a fine substitute. Remember to defrost your puff pastry overnight in the fridge or for 1 1/2 hours on the counter before starting. Thanks to our friend Mary Warrington of The Kitchen Paper for dreaming up this delicious recipe!

Makes 6-8 servings

4 tablespoons unsalted butter, divided
1 medium onion, halved and thinly sliced
2 carrots, peeled and diced
2 stalks celery, diced
2 cups chopped chanterelle mushrooms
¼ cup flour
3 cups low-sodium chicken broth, heated (hot but not boiling)
2 cups shredded cooked chicken
Salt & pepper, to taste
2 cups chopped kale
½ cup half and half
1 sheet Grand Central Bakery U-Bake Puff Pastry, defrosted overnight in fridge or for 1 1/2 hours on counter

Choose skillet
Before you start, make sure your oven-proof skillet is big enough to accommodate everything in the pot pie. We used a 12-inch cast-iron skillet. If yours is smaller, pare the recipe down slightly to fit.

Prepare the pastry
Roll out puff pastry lightly to even it out. Using a paring knife, cut it to fit your pan, allowing for 1 to 2 inches overhang. Place the pastry on a baking sheet and keep refrigerated while you cook.

Preheat oven to 400 degrees F.

Prepare the filling
Get the skillet nice and hot over high heat on the stove, then add 2 tablespoons butter and the onions. Cook, stirring frequently, for a few minutes, then reduce heat to medium and continue cooking until onions are browned and caramelized a bit (about 8 minutes). Add remaining butter, carrots, and celery and saute for 3-4 minutes until vegetables are soft. Add chopped chanterelles and continue cooking, stirring occasionally, for 5 to 8 minutes, until the mushrooms are softened and some of the moisture has evaporated. Sprinkle the flour over the vegetables and stir, scraping the bottom of the pan, for several minutes. Gradually pour in the hot chicken broth, stirring after each addition, using your spoon to scrape the pan and incorporate all the flavorful bits. Stir in chicken. Season to taste with salt and pepper, remove from the heat, and stir in the chopped kale. Add the half and half and stir gently to combine.

Assemble pot pie
Remove the puff pastry from the refrigerator and cut a few vents in it. Lay it over the top of the skillet, working quickly so it doesn’t warm up too much before going into the oven. Bake in preheated oven for 15 minutes. Reduce oven temp to 350 and continue baking for 10-20 minutes longer, or until the pastry is deep golden and filling is bubbling.

Serve warm.