Skillet Chicken Pot Pie with Chanterelles
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Skillet Chicken Pot Pie with Chanterelles. This pot pie features a creamy, deeply flavourful filling thanks to wild foraged Newfoundland chanterelles. It's a simple and rustic family-style meal, easily prepared and baked in a cast iron skillet.
Hi folks! Olivia here again. This comfort food recipe is one I've been dreaming about all summer, so I'm excited to share the delicious results with you.
I love foraging chanterelles in the summer in Newfoundland. It's amazing how abundant this land is when you tune into it. These golden mushrooms are delicious in many comfort food meals, including one of my favourites: chicken pot pie.
This pie is a one-skillet wonder, with the creamy and flavourful filling prepared in a cast iron pan on the stovetop. Pastry is then rolled on top and the whole thing gets popped into the oven to bake! If you don't have chanterelles, you can substitute with another favourite mushroom.
The result was a delicious and incredibly flavourful pot pie, made easily and also fairly quickly. I hope you enjoy this tasty comfort food meal!
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Skillet Chicken Pot Pie with Chanterelles
Ingredients
For the Pastry Topping:
- 1 ¼ cups flour
- ½ cup butter, very cold
- ¼ teaspoon salt
- ¼ cup ice water
- To make an egg wash: 1 egg + 1 tablespoon water
For the pie filling:
- 2 tablespoon olive oil
- 1 medium onion, diced
- 3 carrots, chopped
- 4 cups chanterelles, cleaned
- 1 teaspoon dried summer savoury
- 3 tablespoon flour, sifted
- 2 cups chicken stock
- ¼ cup white wine
- ½ cup heavy cream
- 1 pound of cooked chicken, torn into bite-sized pieces
- salt and pepper to taste
Instructions
To make the pastry:
- Add the flour and salt to a large mixing bowl. Cut the cold butter into small cubes.
- Toss the butter cubes into the flour mixture. Rub the butter into the flour by squeezing the cubes in between your fingers to flatten them. They should be about the size of walnut pieces and remain visible in the flour.
- Drizzle the cold water over the flour mixture. Toss the mixture together until it starts to become dough-like. Do not over mix, it's okay if the pastry is still a bit crumbly at this point.
- Fold the dough over a couple of times to create layers before pressing it into a round. Wrap it up and let it rest in the fridge for at least 20 minutes while you prepare the filling.
To make the filling:
- Preheat your oven to 400 degrees F. Choose a 10 to 12 inch oven-safe skillet for the pie. It will be used to make the filling on the stove and then transferred to the oven to bake.
- Heat the olive oil over medium-low heat and add the chopped onions and carrots. Cook for about 5 minutes, until the onions become translucent.
- Tear any partciularly large chanterelles in half so all the mushrooms are similar in size. Add the summer savoury and mushrooms to the other veg, stirring gently so as not to break them. Season with a little salt and pepper.
- Cook for another 5 to 7 minutes: the mushrooms will release a fair bit of liquid at this stage, which should reduce and concentrate the flavour.
- Sprinkle the flour over the vegetables to coat them, until you can't see any more white streaks. Add the chicken stock and white white and stir, allowing the mixture to thicken and ensuring there are no flour clumps.
- Add the cream and chicken to the mixture. Let it warm through before tasting the filling and seasoning it with salt and pepper as necessary.
- Remove the pastry round from the fridge. Take the skillet off the heat and allow the filling to cool slightly while you roll out the pastry.
To assemble the pie:
- On a clean, lightly floured surface, roll out the pastry round into a circle to fit the diameter of the skillet. It doesn't have to hang over the sides of the pan, and doesn't have to look perfect! Cut a few slits for air in the pastry.
- Prepare an egg wash by adding 1 tablespoon of water to one egg and beat well.
- Place the pastry on top of the skillet. Using a pastry or grill brush, paint the pastry with the egg wash.
- Bake in the preheated oven for about 40 minutes depending on your oven, until the crust is golden brown and the filling is bubbly.
Notes
Rock Recipes are not foraging experts and take no responsibility for misinformed consumption of mushrooms. If foraging your own mushrooms: please take every precaution. Be 100% certain you are foraging chanterelles. Do not risk mistaking another mushroom. The best course of action is to accompany an experienced forager, in a known area, and do your research ahead of time. Or, buy in season at a farmers market!
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 563Total Fat 38gSaturated Fat 18gTrans Fat 1gUnsaturated Fat 17gCholesterol 136mgSodium 428mgCarbohydrates 29gFiber 2gSugar 3gProtein 24g
The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.
What size skillet you are using?
The one used in this recipe is 12 inches. You could go down to 10 inches which would create a deeper pie.
@Olivia Parsons, Thanks, having a pan size helps me work out how much crust and filling this makes. I have a 10" and was thinking of scaling down the ingredients slightly as I am cooking for 2 but I love the idea of portioning it off into small pie dishes to freeze one ready to bake and eat one!
Could I freeze this in smaller portions? I'm single & this sounds so tasty & easy for me!
Pot pies tend to freeze quite well so I think it would work. Disposable aluminum pie plates would be good for this so you can bake from frozen.
Can you freeze the filling?
Though I haven't tried it, pot pies tend to freeze well so I think it would work. You could add the filling to a disposable aluminum pie plate, then cover with the pastry and freeze it unbaked. Cook from frozen when you're ready. Let me know if you try it!