SKILLET CHICKEN POT PIE CASSEROLE

 


Ingredients:

For the Dough:

1 2/3 cups unbleached all-purpose flour (extra for work surface)
3/4 teaspoon table salt
10 tablespoons unsalted butter (cold, cut into 1/2-inch pieces and freeze for 10 minutes)
2 tablespoons sour cream
4 – 6 tablespoons ice water
For the Chicken and Vegetables:

1 teaspoon vegetable oil
1 whole chicken (about 4 1/2 pounds, cut into 4 pieces and trimmed of excess fat)
24 frozen pearl onions (thawed, drained, and patted dry)
1 medium onion (cut into 1/2-inch pieces)
4 medium carrots (cut into 1/2-inch pieces)
3 medium ribs celery (cut into 1/2-inch pieces)
Salt and ground black pepper
For the Sauce:

4 1/4 cups low-sodium chicken broth
4 tablespoons unsalted butter
1/2 cup unbleached all-purpose flour
3/4 cup heavy cream
3/4 cup frozen peas (unthawed)
2 teaspoons fresh lemon juice
1 teaspoon minced fresh parsley leaves
1 teaspoon minced fresh thyme leaves
Instructions:

Dough Preparation:

Combine flour and salt in a food processor and pulse until mixed. Add the butter and pulse until the butter is the size of large peas.
In a separate bowl, mix sour cream and ice water. Add half of this mixture to the flour and pulse three times. Repeat with the remaining sour cream mixture. If dough is dry and doesn't hold together, add 1 to 2 tablespoons of water and pulse until dough forms large clumps and no dry flour remains.
Turn dough onto a work surface and shape into a ball. Flatten it into a 5-inch disk, wrap in plastic, and refrigerate for 1 to 2 hours.
Roasting the Chicken and Vegetables:

Preheat your oven to 450 degrees. In an ovenproof skillet, heat the oil over medium-high heat until it starts to smoke. Brown the chicken pieces on both sides until golden, then transfer to a plate and drain all but 1 tablespoon fat.
Set skillet over medium heat. Add pearl onions and stir occasionally until browned. Increase heat to medium-high and add onion, carrots, celery, and season with salt and pepper. Return chicken pieces to skillet, skin side up, and roast in the oven. Roast until breast is about 160 degrees and thigh is about 175 degrees. Remove from oven, transfer chicken to a platter, and let it rest for 1 hour.
Rolling Out the Dough:

Let the dough stand at room temperature for 15 minutes. Dust a 16 by 12-inch sheet of parchment paper with flour and roll out the dough into a 14-inch round on the parchment. Mark the center of top, bottom, and side arcs with a knife and trim dough into a 14-inch circle.
Fold dough to form a 1/2-inch perimeter rim and crimp to form a 12-inch round with fluted edge. Cut four oval-shaped vents.
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