Ingredients
- 1/4 lb unsalted butter, divided
- 1 1/2 cups peeled and diced russet potatoes
- 1 1/2 cups chopped leeks
- 1/2 cup chopped carrots
- 8 oz cremini mushrooms, sliced
- 2 t kosher salt
- 2 t chopped garlic
- 3/4 t black pepper
- 12 oz shredded chicken
- 1 cup frozen peas
- 2 1/2 T flour
- 1 1/2 cups chicken stock
- 1/4 cup heavy cream
- 1 T hot sauce
- 10 " square puff pastry sheet
Preparation
Step 1
Heat 2 T butter in a 10" cast-iron skillet over medium heat. Cook the potatoes, leeks and carrots until slightly softened, about 8 minutes Add 8 oz mushrooms, 2 t kosher salt, garlic and black pepper. Cook until potatoes and mushrooms are tender, about 8 minutes, adding water
1 T at a time if the vegetables stick to the skillet. Stir in the shredded chicken and peas; remove from heat.
Melt 6 T butter in a saucepan and thick in flour; cook, whisking constantly for 1 minute. Gradually whisk in chicken stock; cook until thickened, about 6 minutes. Add heavy cream and hot sauce. Stir cream mixture into chicken mixture. Place a thawed 10" puff pastry sheet over filling, letting corners drape over edge of skillet. Brush lightly with egg wash and cut 3-4 slits in top. Bake at 400 degrees until golden and bubble, 20-22 minutes. Let stand 15 minutes.