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Mushroom Stout Skillet Chicken Pot Pie (with Vegan Option)

One pot, twenty minutes, both chicken and vegan options
Print Recipe
Total Time 30 minutes
Servings 4 servings

Ingredients
  

  • 2 tbs 26golive oil
  • ½ cup 63g sweet white onion, diced
  • 2 ribs celery 52g, chopped
  • 1 large carrot 63g, peeled and chopped
  • 8 wt oz crimini mushrooms sliced
  • ½ cup 70g corn kernels (fresh or frozen)
  • 1 lbs boneless skinless chicken thighs, cut into cubes (for vegan, see note)
  • ½ tsp .5g rosemary, minced
  • 4 sage leaves minced
  • 1 tsp 6g salt
  • 1 tsp 3g black pepper
  • ¼ cup 32g flour
  • ½ cup 118mL stout
  • ½ cup 118mL chicken broth (or vegetable broth for vegan)
  • 1 sheet puff pastry thawed
  • egg wash 1 large egg, 1 tablespoon water, beaten (for vegan, see note)

Instructions
 

  • Preheat the oven to 425.
  • Heat the olive oil in a 9-inch cast iron skillet. Add the onions, celery, and carrots, cooking until vegetables are softened and the onions have started to brown, about ten minutes.
  • Add the mushrooms, cooking until dark and softened.
  • Stir in the corn, cook until warmed.
  • Move the vegetables to the side, add the chicken (or potatoes for vegan). Sprinkle with rosemary, sage, salt and pepper, cooking until chicken is mostly cooked through (or potatoes are fork tender.
  • Sprinkle with flour. Add the stout, scraping the bottom to de-glaze the pan. Add in the chicken broth, allow to simmer until slightly thickened. Remove from heat.
  • Roll the puff pastry out on a lightly floured surface, transfer to the skillet, making sure the entire top is covered and the pastry is hanging over the sides.
  • Brush with egg wash. Slit a few holes in the top with a sharp knife. Bake until puff pastry is golden brown, about 12 minutes. Serve warm.