When I knew I was doing Dutch ovens, I knew that I needed to buy a Dutch oven cookbook for guidance and ideas throughout the year. But I found it was real easy to come up with the first few things I needed to try so I put it off.
Finally, though, I went ahead and got “Cook It In Your Dutch Oven” from America’s Test Kitchen. I patted myself on the back for how many of their ideas were things that I’m planning to make this year already, but my jaw dropped (not literally) when I came across the pot pie recipe.
This pie lady never thought of making a pot pie as a not-quite-pie, but definitely all pot.
The recipe was for spring vegetables, but I damn well know what goes in a pot pie and I know it’s wintery AF.
And bad mistakes, I made a few.
First of all, the lattice top crust that makes up the top (spoiler: there’s no crusty bottom) is with puff pastry and I am so bad at dealing with puff pastry. I muddled through but it was frustrating.
Second of all, the recipe called for chicken thighs. I got a mix — 1 lb. each of chicken breast and chicken thighs — but I didn’t realize that trimming raw chicken thighs is frustrating and nearly impossible. I should have known by now, but I mostly work with breasts, or thighs that are cut after cooked.
Third of all, seasons. The substitutions I made worked real well for a winter pot pie, but it didn’t occur to me until too late that some of the ingredients made more sense in a spring recipe rather than winter, and I should have probably scrapped them. They are the optional ingredients below — tomato paste and lemon zest (the original also calls for some lemon juice from about half a lemon). I think they’d work better in a real spring recipe (with asparagus instead of potatoes, and tarragon instead of parsley) than this one, though they didn’t manage to ruin the whole thing.
What I’m saying is, despite my mistakes, and despite the modest frustration, it was still good. Because pot pies are good. And errors can be corrected so that pot pies are even better.
I’ll probably never love working with puff pastry, but honestly, a good hearty (or even spring!) pot pie is worth it.
Here’s what I did (with recommendations for what I should have done):
Ingredients
- 1 sheet puff pastry, thawed
- 6 T. butter
- 1 lb. (about 4) leeks, white and light green parts, sliced
- 4 carrots, cut into ½-inch pieces
- 3 celery stalks, cut into ½-inch pieces
- 1 lb. potatoes, cut into ½-inch pieces
- 1 c. frozen peas
- 4 cloves garlic, minced (I used the jarred stuff)
- ½ c. flour
- 1 T. tomato paste (optional)
- 3 c. chicken broth, more as needed
- ½ c. heavy cream
- 1 t. soy sauce (we were out so I used Bragg liquid aminos)
- 2 lbs. boneless chicken breasts, trimmed and cut into 1-inch pieces (or thighs if you’re a masochist)
- 1 egg, beaten
- 2 T. dried parsley flakes or chopped fresh parsley
- 1 T. lemon zest (optional)
- Salt and pepper, to taste
Directions
Cut a sheet of parchment paper to match the outline of a Dutch oven lid. Set aside. Roll puff pastry sheet into about a 15- by 11-inch rectangle, and then cut (a pizza cutter works great) into 10 1 ½-inch wide strips. Place 5 strips parallel and 5 strips perpendicular on the parchment paper round you created.
There are fancy techniques to do this more efficiently, but weave the 10 strips into a lattice top into whatever is easiest for you. Cut the strips to fit onto the parchment paper round.
Move your lattice top puff pastry using the parchment paper to the up-turned lid of the Dutch oven, and refrigerate while you prepare the rest of the pot pie.
Move oven rack to the lower middle position in the oven, and heat the oven to 400 degrees.
Meanwhile, melt the butter on the stove top over medium heat.
Add the leeks, carrots, celery, and potatoes, and cook until the leeks are softened, about 5 minutes. Add the garlic and stir for another minute. Then, add in the flour, slowly, and stir for another minute. Add the tomato paste, if using.
Then, stir in the broth, scraping up browned bits as necessary. Add the cream, and soy sauce. Bring to a simmer and cook until the mixture thickens, about 3 to 5 minutes.
Stir in the chicken pieces, and continue to simmer for a couple minutes before removing from heat.
Put the the up-turned lid with the puff pastry on top of the Dutch oven (still up-turned and do so carefully!), and brush it with the egg mixture (I also added a tablespoon or so of water). Sprinkle with salt, if desired.
Transfer the pot to oven and bake for about 25 to 30 minutes until the puff pastry is puffed and golden, about 25 to 30 minutes.
Remove pot from oven and carefully transfer the parchment and pastry to a wire rack and remove lid. Stir in the peas, and let sit until heated through about 5 minutes. Add more broth if necessary. Add the parsley flakes and lemon zest, if using, and stir in salt and pepper to taste. Plop (carefully!) the puff pastry on top of the filling, and enjoy!