Why It Works
- Utilizing store-bought puff pastry is a straightforward method of making a crisp, flaky topping.
- Lemon zest brings brightness to the creamy hen filling.
As a lot as I really like cooking tasks like all-day lasagna, porchetta, and sourdough bread, I, like many busy dad and mom, cook dinner a variety of one-pot and one-pan recipes. Most evenings, I’ll whip up pasta, stir-fries, or a simple salad. And when the climate dips beneath 60ºF, hearty soups, stews, and pot pies begin to make appearances. Certainly one of my favourite issues to arrange when sweater climate rolls round is hen pot pie with loads of greens, tender morsels of meat, and a creamy sauce encased in a flaky crust. It might sound like a time-consuming affair, but it surely doesn’t must be.
Critical Eats / Morgan Hunt Glaze
Our model beneath, which comes from Liv Dansky, our Birmingham, Alabama-based take a look at kitchen colleague, comes collectively in a single forged iron skillet, making it a meal that’s mild on each effort and clear up. To make it, you sauté bite-size items of hen with aromatics—carrots, celery, leek, and garlic—then add a contact of flour, which helps thicken the filling when you add the hen broth and cream. Frozen peas add a pop of sweetness and shade, and the acidity of lemon zest brings brightness that cuts by means of the creamy filling.
Not like many pot pie recipes, which can have you ever make dough from scratch for a double-crusted pie, Liv requires store-bought puff pastry right here. All it’s a must to do is thaw and roll the dough out earlier than putting it on high of the pie, brushing it with egg wash to provide it a pleasant sheen, and putting it within the oven to bake. The end result? A straightforward, ultra-comforting hen pot pie with a shatteringly crisp crust.
Critical Eats / Morgan Hunt Glaze
Editor’s Observe
This recipe was developed by Liv Dansky; the headnote was written by Genevieve Yam.
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