Skillet Chicken Pot Pie with Leeks and Mushrooms Recipe
"We’ve combined one of our favorite comfort foods with our favorite kitchen staple: a skillet. This Skillet Chicken Pot Pie with Leeks and Mushrooms is creamy and flavorful. The chicken starts out in the slow cooker allowing it to develop rich flavors. Don’t forget reserve the stock from the chicken. It is the perfect addition to the creamy sauce for the pot pie...."
INGREDIENTS
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2 tablespoons olive oil
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5 teaspoons kosher salt, divided
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1 1/2 teaspoons paprika
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1 1/2 teaspoons chopped fresh thyme
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1 3/4 teaspoons black pepper, divided
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1/4 teaspoon cayenne pepper
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1 (4 1/2-lb.) whole chicken
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1 lemon, halved
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4 garlic cloves
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4 small yellow onions (about 1 lb.), quartered
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2 large carrots, cut into 2-inch pieces
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2 celery stalks, cut into 2-inch pieces
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1/4 cup water
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1 1/2 cups peeled and diced russet potatoes
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1 1/2 cups chopped leeks
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1/2 cup chopped carrots
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8 tablespoons unsalted butter, divided
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8 ounces sliced cremini mushrooms
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2 teaspoons chopped garlic
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1 cup frozen green peas, thawed
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2 1/2 tablespoons all-purpose flour
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1 1/2 cups chicken broth (or reserved strained stock)
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1/4 cup heavy cream
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1 tablespoon hot sauce
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1 10-inch square puff pastry sheet, thawed
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1 large egg, beaten
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