BRUSCHETTA CHICKEN SKILLET PIE
Need an easy, hearty one-skillet meal to feed your entire crew? Take on this adaptation of a rotisserie chicken pot pie originally found on basically. We've replaced the chicken with our best-selling Bruschetta Ground Chicken and the results are mouth watering. Be sure to plan ahead and thaw the puff pastry crust overnight in the fridge. Enjoy with a pint of Guinness® beer!
- 1 pack of Mighty Spark's Bruschetta Chicken
- 2 medium onions
- 1 lb. potatoes
- 6 garlic cloves
- 1 Tbsp. thyme leaves (from about 2 sprigs)
- 3 Tbsp. unsalted butter
- 2½ tsp. kosher salt
- 1½ tsp. freshly ground black pepper
- 3 Tbsp. all-purpose flour, plus more for surface
- 1 cup Guinness® Stout
- 2 cups heavy cream, divided
- 1 10-oz. bag frozen peas
- 1 14-oz. box puff pastry, thawed overnight
- In a large (12") cast iron skillet brown the ground chicken, when fully crumbled, remove and set aside into a bowl. Pre-heat oven at 400°
- Cut 2 onions in half through root, trim root ends, then peel. Finely chop onion and transfer to a medium bowl.
- Slice up the potatoes in to 3/4" chunks and transfer to a medium bowl.
- Peel and coarsely chop the 6 garlic cloves, transfer to bowl with potatoes.
- Add 1 Tbsp. thyme leaves (from about 2 sprigs) to bowl with potatoes and garlic.
- Melt 3 Tbsp. butter in a 12" skillet, preferably cast iron, over medium heat. (Just make sure whatever you're using is oven-safe—you don't want a melting plastic handle.) Add onions and cook, stirring occasionally, until very soft but not browned, 5–6 minutes.
- Add potato mixture, season with 1 tsp. salt and 1½ tsp. pepper, and cook, stirring often for 3 minutes.
- Sprinkle 3 Tbsp. flour over vegetables and cook, stirring constantly, until flour begins to stick to bottom of pan, about 30 seconds. The flour is going to help thicken the gravy you're trying to create.
- Add 1 cup Guinness® Stout and cook, stirring constantly, to burn off some of the alcohol, about 1 minute.
- Set aside 1 Tbsp. cream. Add remaining cream, reserved chicken, 10 oz. peas, and 1½ tsp. salt and bring to a simmer. Taste and adjust for seasoning. Cook, tossing occasionally, until warmed through, 3–4 minutes. Transfer skillet to a rimmed baking sheet, which will prevent any juices that bubble out of the pan from spilling onto your oven floor.
- Roll out 14 oz. puff pastry on a lightly floured surface into a 13" square (large enough to cover skillet with a bit of overhang). Roll pastry up onto rolling pin. (You could use an empty wine bottle if you don't have a rolling pin.) Unfurl pastry from rolling pin, draping it over skillet.
- Trim pastry so that there is a 1" border all around. Fold edge of puff pastry under itself. Crimp edges with a fork (just like you would do when making the top crust of a pie).
- Using a pastry brush, brush top of pastry with reserved cream. Cut 5–6 small slits in the center so steam can escape. Bake pot pie until crust is light golden brown, 22–24 minutes.
- Reduce oven temperature to 350° and continue to bake until filling is bubbling around the edges and crust is well browned, 25–35 minutes longer. Let sit 10 minutes before serving.