Chicken and Green Bean Casserole Pot Pie
Chicken & Green Bean Casserole Pot Pie
When the best comfort meals collide you get this perfect Pot Pie. It reminds me of Grandma's perfect Green Bean Casserole but its elevated with the fresh herbs, roasted chicken, French buttery puff pastry – oh my. This is delicious for a comforting night in with friends or family. Hope you love it!
Servings: 6 people
Ingredients
- 4-6 chicken thighs- bone in and skin on
- 1 ½ cups white mushrooms- quartered
- 1 onion diced
- 2 stalks of celery diced
- 2 carrots peeled and diced
- 2 cups cleaned fresh green beans
- 2 leeks- only the white part – cleaned and diced leeks tend to be very dirty and sandy so be sure to thoroughly wash
- 4 tablespoons unsalted butter
- 2 tablespoons olive oil
- 3 tablespoons flour
- Fresh Thyme – 8-10 sprigs
- ¾ cup dry white wine
- 2 cups chicken broth
- High quality puff pastry – I like Dufour if you can find it!
- Salt and pepper
- 1 egg for brushing on top of puff pastry
Instructions
- First, season the chicken with roughly 1 teaspoon of salt and ½ teaspoon of pepper- front and back of the chicken thighs. Place them skin side down in an oven safe braising pan or a lodge cast iron skillet- this is what you will cook your pot pie in so choose methodically!
- Sear the chicken thighs on medium heat in a dry pan for 12 minutes or until golden brown and they’re not sticking to the pan. The skin and fat of the chicken will render down and this will become your liquid gold cooking fat. Flip the chicken and cook on medium for 7-8 minutes before removing and placing the chicken thighs in the oven on a baking dish for 20 minutes a 350 degrees. After it’s finished cooking, cut the chicken up into bite sized pieces and remove the bones. Set aside to add to the pan later.
- Meanwhile, add 2-3 tablespoons of olive oil to your pan with the chicken fat and turn to medium high heat. Add in the diced onions, celery, carrots and leeks and season with 1 teaspoon of kosher salt. Saute for 5-6 minutes and then add in the mushrooms and cook for another 5- minutes.
- Taste to see if it needs more salt. Next, add in the butter and flour and mix together until it makes a thicker paste with the veggies. Cook the paste for 3-4 minutes on medium heat stirring constantly and then deglaze with white wine. Slowly add in the chicken broth stirring constantly on medium heat. Taste the mixture again to make sure seasoning is on point.
- Then add in the green beans, the chicken and the fresh thyme into the pan. Season with more salt ½ teaspoon of fresh cracked black pepper. The filling is complete and should be delicious!
- Now carefully place the puff pastry over the top of the chicken and green bean filling so it is completely covering the top. Put little slits into the top so steam and escape and it can rise. Brush the puff pastry with an egg wash before putting into the oven to bake. Reference the specific puff pastry box for temperature and timing but usually it says to put into the oven at 425 for 20- 25 minutes or until golden and puffed up.
- Pull it out of the oven and allow to cook for 10 minutes before cutting to serve!
Notes
ENJOY!
With love + salt,
Emily
