ONE-SKILLET TURNIP, MUSHROOM & ROTISSERIE CHICKEN POT PIE
Recipe from The Leek & The Carrot
Takes 1 hour (plus time to chill the pie dough)
Serves 6-8
Ingredients:
1-1/4 cup flour
1-1/2 teaspoons sugar
2-1/2 teaspoons Kosher salt, divided
13 tablespoons butter, divided
1/2 cup ice water (literally a 1/2 cup of water with an ice cube or two thrown in)
1 yellow onion, diced
10 twists freshly ground black pepper (or 1 teaspoon black pepper)
2 turnips, peeled diced (about 2 cups)
8 ounces cremini (or shittake) mushrooms, diced
6 smashed garlic cloves
3-4 stalks celery, thinly sliced
3 tablespoons flour
1 cup white wine
1 rotisserie chicken
1/2 teaspoon thyme
2 cups heavy cream
Directions:
Prepare your pie dough by combine flour, sugar and 1/2 teaspoon salt in a medium bowl.
Cut 8 tablespoons (or 1 stick) of very chilled butter into small cubes and add to the flour mixture. Cut butter in with a pastry blender or two forks. Use your fingers at the end to pinch any large pieces of butter apart until they are no bigger than the size of a pea.
Add in half of the water and stir to combine. Add in as much more water as you need to bring the dough together, being careful not to over stir or use too much water.
Wrap pie dough in plastic wrap and chill in the freezer while you prepare your filling.
Shred rotisserie chicken meat into a large bowl, reserving skin and carcass for another use. Set aside.
Preheat oven to 400 degrees.
Ina 12-inch cast-iron skillet(or other heavy, oven-proof skillet), melt remaining 5 tablespoons butter. Add onion, 1 teaspoon of salt and pepper. Saute for 5 minutes until softened and fragrant. Add turnips and cook 5 minutes longer. Add mushrooms, garlic, and celery. Cook until mushrooms are softened, about 5 minutes longer.
Add flour to skillet and stir for 30 seconds until all vegetables are well coated. When flour just begins to stick and brown, add in wine. Stir for 30 seconds until wine is reduced and vegetables are coated in a thick roux. Add reserve chicken, remaining 1 teaspoon Kosher salt, thyme and cream, reserving a couple drops of the cream for glazing your pastry.
Bring to a simmer and cook until everything is heated through, about 5 minutes longer.
On a floured surface, roll out chilled pie dough to about the size and shape of your skillet. Fold into quarters to easy transfer it over to the pan while holding it's shape. Unfold on top of chicken mixture.
Pour reserved drops of cream onto dough and spread out with your fingers or a pastry brush. Poke five holes in the center of your pie crust.
Place skillet on a baking sheet (to catch any liquid that spills out) and bake for 25 minutes. After 25 minutes, reduce oven temperature to 350 degrees and bake 25-30 minutes longer, until the crust is golden brown. Let sit 10 minutes before serving.