As a lot as I like cooking initiatives like all-day lasagna, porchetta, and sourdough bread, I, like many busy mother and father, cook dinner a variety of one-pot and one-pan recipes. Most evenings, I’ll whip up pasta, stir-fries, or a easy salad. And when the climate dips beneath 60ºF, hearty soups, stews, and pot pies begin to make appearances. One in all my favourite issues to arrange when sweater climate rolls round is hen pot pie with loads of greens, tender morsels of meat, and a creamy sauce encased in a flaky crust. It might sound like a time-consuming affair, nevertheless it doesn’t must be. 

Our model beneath, which comes from Liv Dansky, our Birmingham, Alabama-based check kitchen colleague, comes collectively in a single forged iron skillet, making it a meal that’s mild on each effort and clear up. To make it, you sauté bite-size items of hen with aromatics—carrots, celery, leek, and garlic—then add a contact of flour, which helps thicken the filling when you add the hen broth and cream. Frozen peas add a pop of sweetness and colour, and the acidity of lemon zest brings brightness that cuts by way of the creamy filling. 

Not like many pot pie recipes, which can have you ever make dough from scratch for a double-crusted pie, Liv requires store-bought puff pastry right here. All you must do is thaw and roll the dough out earlier than inserting it on high of the pie, brushing it with egg wash to offer it a pleasant sheen, and inserting it within the oven to bake. The consequence? A simple, ultra-comforting hen pot pie with a shatteringly crisp crust.