Recipe Details
Ingredients
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¼cupunsalted butter
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⅔cupdiced onion
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½teaspoonkosher salt, or to taste
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1 ½poundsboneless, skinless chicken thighs, cut into 1-inch pieces
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¼cupall-purpose flour
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2 ½cupschicken broth
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½cupsliced carrots
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½cupsliced celery
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¼teaspoonfreshly ground black pepper
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1pinchcayenne pepper
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½cupfrozen peas, thawed
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1teaspoonfresh thyme leaves
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1recipepastry pie dough
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1largeegg, beaten
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2teaspoonswater
Cooking Directions
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Gather all ingredients. Preheat the oven to 425 degrees F (220 degrees C).
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Melt butter in a 12-inch cast iron skillet over medium-high heat. Add diced onion and salt. Cook, stirring, until onions start to soften, and the edges begin to brown, 3 to 4 minutes.
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Add chicken, and cook, stirring, until the chicken loses its pink color, and starts to brown in spots, 3 to 4 minutes.
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Sprinkle flour over top, then cook and stir for about 2 minutes. Pour in the broth and bring to a simmer, scraping the bottom of the pan with a spatula. Stir in carrots, celery, black pepper, and cayenne.
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Cook the mixture, stirring occasionally, until it’s as thick as you want, 5 to 10 minutes. For a thick, sticky filling once baked, reduce until the sauce coats the back of a spoon. For a saucier filling, don’t reduce the mixture at all.
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Turn off the heat and stir in the peas and thyme. Taste for seasoning and reserve until needed.
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Roll out pie or pastry dough to form a circle about 14 inches in diameter.
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Fold over 1/2 inch of dough all the way around, and then crimp the edge to make a decorative scalloped design. Cut or punch out a 1-inch hole in the center of the dough.
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Place the pan on top of a sheet pan in case filling bubbles over in the oven. Carefully place the dough over the filling, and adjust until it’s centered. Press the crust lightly into the filling. Brush the top with an egg wash if desired.
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Bake in the preheated oven until crust is browned and filling is bubbling, about 40 minutes. Let rest for 5 minutes before serving.
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Serve and enjoy!
Cooking Tips:
You can use store-bought or homemade chicken broth.
You can use a pinch of dried thyme instead of using fresh, just make sure you add it in with the broth.
Use 1 batch of my Buttercrust Pastry Dough.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe6 | |
Calories435 | |
% Daily Value * | |
Total Fat 27g |
34% |
Saturated Fat 10g |
50% |
Cholesterol 124mg |
41% |
Sodium 945mg |
41% |
Total Carbohydrate 23g |
8% |
Dietary Fiber 3g |
9% |
Total Sugars 3g |
|
Protein 24g |
48% |
Vitamin C 5mg |
5% |
Calcium 35mg |
3% |
Iron 3mg |
14% |
Potassium 320mg |
7% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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