The colder months call for hearty dinners – the downside of which are hours spent cooking and mountains of dishes to be washed. This potpie recipe from the new Tasty cookbook is simple to make and keeps the scrubbing to a minimum too…
Chicken potpie
Chicken potpie is the ultimate in comfort food, and since there’s nothing comforting about a sink full of dishes, we’ve packed all the hearty goodness into a single skillet. You’ll save time by using some pre-cut frozen veggies (which, side note, have the same levels of fibre, vitamins, and minerals as fresh ones—thanks, science!) and a prepared pie crust.
Serves 4
Ingredients
1 tablespoon olive oil
1 1⁄2 pounds boneless, skinless chicken breast, cut into 1⁄2-inch cubes
Kosher (rock) salt and freshly ground black pepper
1⁄2 medium white onion, finely chopped
2 garlic cloves, minced
2 cups cubed (1⁄2-inch) Yukon Gold potatoes
2 cups frozen pea and carrot medley
4 tablespoons (1⁄2 stick) unsalted butter 1⁄3 cup all-purpose (plain) flour
2 cups chicken stock
1 frozen prepared pie crust, thawed
1 large egg, beaten
Method
1. Preheat the oven to 400°F (approx 200°C).
2. Heat the oil in a 10-inch cast-iron skillet over medium-high heat. Add the chicken, season with salt and pepper, and cook, stirring, until the meat is golden brown on the outside and no longer pink in the center, 6 to 8 minutes. Remove the chicken from the pan and set aside.
3. Return the skillet to medium heat. Add the onion and garlic and cook, stirring, until translucent, about 5 minutes. Add the potatoes and cook, stirring, for 5 minutes more. Stir in the peas and carrots, followed by the butter, allowing it to melt. Sprinkle the flour over the top, covering the vegetables, and quickly stir to avoid lumps. Pour in the stock and bring to a boil to thicken the sauce, 2 to 3 minutes. Season the filling with salt and pepper and remove the skillet from the heat.
4. Place the pie crust over the chicken-vegetable mixture and carefully press it along the edges of the skillet with your fingers to seal. Brush the pastry with the beaten egg, then use a paring knife to cut three slits in the top to release steam. Bake the chicken potpie until the crust is golden brown, 25 to 30 minutes.
5. Remove the skillet from the oven and let the potpie stand for 5 minutes before serving.
Extracted from Tasty: Every Day (Ebury press, £20). Photography by Lauren Volo
