ONE-PAN LEMON CHICKEN POT PIE

Name: ONE-PAN LEMON CHICKEN POT PIE
Total time: 49 min
Yield: 6 servings
Cuisine: Indian
Ingredients: 0.33 cup extra-virgin olive oil; 1 small lemon, thoroughly washed, scrubbed and thinly sliced (try picking lemons with thin skin, less white pith); 2 shallots, thinly sliced; 2 celery stick, thinly sliced; 1 carrot, coarsely chopped; 0.125 teaspoon turmeric; 0.5 teaspoon fennel seeds; 0.5 teaspoon chili flakes; 0.5 teaspoon black pepper; 2 tablespoons all-purpose flour, plus more for dusting; 1 rosemary sprig or thyme; 1.33 cups chicken stock; 1 cup full-fat canned coconut milk; 2 tablespoons juice of 1 small lemon; 1 tablespoon sugar; 2 packed cups shredded chicken, about 1 pound or 1 chicken breast; 0.5 pound sheet puff pastry, thawed overnight; Lemon slices, for decorating; pinch salt

49m

Serves 6

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ONE-PAN LEMON CHICKEN POT PIE

facebook.com

49m

Serves 6

Directions

1In a 10-inch deep skillet, heat the oil.
2Add the lemon, shallot, celery and carrot and cook, stirring occasionally, for 10 to 12 minutes until softened.
3Add the turmeric, fennel, chili flakes, black pepper, a big pinch of salt and cook for 1 minute, until fragrant.
4Add the flour, and cook, stirring to coat for 1 to 2 minutes until toasty.
5Add the rosemary or thyme, stock, coconut milk, lemon juice, sugar, stir constantly and bring to a boil.
6Reduce the heat and simmer for 8 to 12 minutes, until slightly thickened.
7Taste and season with more salt as needed.
8Take out the herbs.
9Stir in the cooked chicken and set aside to cool a little bit.
10Heat the oven to 400°F.
11Lightly flour your work surface to prevent the pastry from sticking.
12Roll the puff pastry to 0.5 cm or 1/4 inch thick.
13Cut out a circle bigger than the skillet, about 12-inches in diameter.
14Place the pastry on top and crumple the edges.
15Slice a few holes in the center to let the steam escape.
16Top with lemon slices for decoration, and brush olive oil on top.
17Bake for 30 to 35 minutes, until the pastry is nicely puffed and golden.
18Serve right away.

Ingredients

0.33 cup extra-virgin olive oil
1 small lemon, thoroughly washed, scrubbed and thinly sliced (try picking lemons with thin skin, less white pith)
2 shallots, thinly sliced
2 celery stick, thinly sliced
1 carrot, coarsely chopped
0.125 teaspoon turmeric
0.5 teaspoon fennel seeds
0.5 teaspoon chili flakes
0.5 teaspoon black pepper
2 tablespoons all-purpose flour, plus more for dusting
1 rosemary sprig or thyme
1.33 cups chicken stock
1 cup full-fat canned coconut milk
2 tablespoons juice of 1 small lemon
1 tablespoon sugar
2 packed cups shredded chicken, about 1 pound or 1 chicken breast
0.5 pound sheet puff pastry, thawed overnight
Lemon slices, for decorating
pinch salt

Equipment

10-inch deep skilletoven

Tips

Use a store-bought puff pastry for convenience.

ONE-PAN LEMON CHICKEN POT PIE

49m

Serves 6

facebook.com

ONE-PAN LEMON CHICKEN POT PIE

facebook.com

49m

Serves 6

Directions

1In a 10-inch deep skillet, heat the oil.
2Add the lemon, shallot, celery and carrot and cook, stirring occasionally, for 10 to 12 minutes until softened.
3Add the turmeric, fennel, chili flakes, black pepper, a big pinch of salt and cook for 1 minute, until fragrant.
4Add the flour, and cook, stirring to coat for 1 to 2 minutes until toasty.
5Add the rosemary or thyme, stock, coconut milk, lemon juice, sugar, stir constantly and bring to a boil.
6Reduce the heat and simmer for 8 to 12 minutes, until slightly thickened.
7Taste and season with more salt as needed.
8Take out the herbs.
9Stir in the cooked chicken and set aside to cool a little bit.
10Heat the oven to 400°F.
11Lightly flour your work surface to prevent the pastry from sticking.
12Roll the puff pastry to 0.5 cm or 1/4 inch thick.
13Cut out a circle bigger than the skillet, about 12-inches in diameter.
14Place the pastry on top and crumple the edges.
15Slice a few holes in the center to let the steam escape.
16Top with lemon slices for decoration, and brush olive oil on top.
17Bake for 30 to 35 minutes, until the pastry is nicely puffed and golden.
18Serve right away.

Ingredients

0.33 cup extra-virgin olive oil
1 small lemon, thoroughly washed, scrubbed and thinly sliced (try picking lemons with thin skin, less white pith)
2 shallots, thinly sliced
2 celery stick, thinly sliced
1 carrot, coarsely chopped
0.125 teaspoon turmeric
0.5 teaspoon fennel seeds
0.5 teaspoon chili flakes
0.5 teaspoon black pepper
2 tablespoons all-purpose flour, plus more for dusting
1 rosemary sprig or thyme
1.33 cups chicken stock
1 cup full-fat canned coconut milk
2 tablespoons juice of 1 small lemon
1 tablespoon sugar
2 packed cups shredded chicken, about 1 pound or 1 chicken breast
0.5 pound sheet puff pastry, thawed overnight
Lemon slices, for decorating
pinch salt