Divide Alison RomangCOs recipe for chicken potpie into two smaller pans
before topping with pastry and baking. Once cool, wrap well with plastic
wrap and foil, and freeze. Ta-da! Two meals for the new family.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Skillet Chicken Potpie
Categories: Poultry, Pastry, Vegetables, Herbs
Yield: 5 servings

2 lb Bone-in, skin-on chicken
- breasts or thighs
Salt & fresh ground black
Pepper
2 tb Olive oil
3 sm Carrots; thin sliced
3 Celery ribs; thin sliced
2 cl Garlic; fine chopped
1 md Onion; fine chopped
1 tb Thyme leaves; coarse
- chopped
1/3 c A-P flour
3 c Chicken broth or stock
1 c Peas; thawed
1/4 c Fine chopped parsley
12 oz (or 14 oz) sheet frozen puff
- pastry; thawed, rolled in
- a 12" circle
1 lg Egg; beaten

Set oven @ 425+|F/218+|C.

Line a sheet pan with parchment paper and set aside.

Season chicken with salt and pepper. Heat oil in a
10-inch cast-iron skillet (or other heavy bottom
skillet) over medium heat. Sear chicken, skin-side down,
until deeply golden brown and some of the fat has begun
to render out, 5 to 8 minutes. Rotate chicken and
continue to cook on all sides until evenly browned and
cooked through, an additional 8 to 10 minutes. Remove
chicken, keeping all the drippings in the skillet, and
let cool slightly on a plate.

To the drippings, add carrots, celery, garlic, onion and
thyme. Season with salt and pepper and cook, stirring
occasionally until vegetables are tender and just cooked
through, about 5 to 8 minutes. Add flour and stir to
coat all the vegetables. Cook, stirring constantly,
until the flour has started to turn a light golden brown
with no white, floury bits left, about 3 minutes.

Slowly add the chicken broth or stock 1/2 cup at a time,
using a wooden spoon to blend and scrape up any browned
bits on the bottom of the skillet. Once all the broth or
stock is added, bring to a simmer and remove from heat.

Remove the bones and skin from the chicken and shred the
meat and skin (discard any skin that is too thick or
rubbery) into bite-size pieces or, alternatively, cut it
with a knife and fork into bite-size pieces. (If you
discover at this stage any pieces of chicken that are
not completely cooked through, dongCOt worry; they will
finish cooking in the oven.) Add the peas, parsley and
chicken and season once more with salt and pepper.

Carefully unfold the puff pastry and working quickly,
place it on top of the skillet (do not worry about it
being a perfect circle), letting some of the dough hang
off the sides (this will keep it from shrinking too
much).

Whisk the egg with 1 teaspoon of water and brush onto
the top of the puff pastry. Cut three 2 1/2" slits,
about 1" apart and place the skillet on top of the sheet
pan to catch any drips in the oven.

Bake until puff pastry is golden brown on top and
filling is starting to bubble up, 20 to 25 minutes.
Reduce temperature to 375 degrees and continue to cook
until puff pastry is baked through all the way and
filling has thickened considerably, another 15 to 20
minutes.

Remove from heat and let cool slightly before eating.

By: Alison Roman

Yield: 4 to 6 servings

RECIPE FROM: https://cooking.nytimes.com

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