Thai-Inspired Chicken "Pot Pie"
Channel: Le Creuset
Date: 20/04/2023

Celebrate Shallot with Justin Chapple's simple, flavorful Thai-Inspired Chicken "Pot Pie." The shallot-studded crust bakes on top of an inverted Dutch oven lid for an easy and perfectly crisp topping! 🤯

Shop Shallot: https://bit.ly/40o066R
Silicone Handle Grips: https://bit.ly/43Y4bSi
Signature Oil and Vinegar Set: https://bit.ly/3mRAfq7
Pasta Bowls: https://bit.ly/43Peury

Ingredients:
Crust:
1 (14 to 16-oz.) sheet puff pastry
Egg wash
1 shallot, thinly sliced
Flaky salt and black pepper

Stew:
3 Tbsp olive oil
2 lbs boneless skinless chicken thighs, cut into ½-inch dice
2 Tbsp butter
6 shallots, cut into 1-inch pieces
6 garlic cloves, chopped
2 lemongrass stalks, inner bulb only, cut into 3-inch strips and smashed
2-3 Thai chiles, minced
1½ tsp. grated fresh turmeric
1/3 cup AP flour
3 cups chicken broth
1 russet potato, peeled and cut into 3/4-inch dice
2 med. turnips, peeled and cut into 3/4-inch dice
10-12 oz. daikon, peeled and cut into 3/4-inch dice
1 cup thawed frozen peas
2 Tbsp lime juice
2 Tbsp Asian fish sauce
¾ cup chopped cilantro

Instructions:
Crust:
1. Heat oven to 400 F. From a sheet of parchment, cut out a round the size of a Dutch oven lid.
2. If necessary, on a floured work surface, roll out puff pastry so it’s just larger than Dutch oven lid. Press lid onto pastry to mark it, then cut out the circle. Flip onto the parchment round; brush with egg wash. Arrange shallot on top, pressing gently to help it adhere; sprinkle with salt and pepper. Refrigerate.

Stew:
1. In a Dutch oven, heat olive oil over medium-high. Add chicken and season with salt and pepper. Cook, stirring, until browned, 5-7 minutes. Using a slotted spoon, transfer chicken to a bowl. Melt butter in Dutch oven. Add shallots, garlic, lemongrass, chiles, and turmeric; season with salt and pepper. Cook, stirring, until shallots start to soften, 3-5 minutes.
2. Sprinkle flour on top and cook, stirring, until mixture is coated, 1-2 minutes. Stir in broth and cook, scraping up browned bits from Dutch oven. Add potato, turnips, and daikon and cook until thickened, 3-5 minutes; stir in the chicken.
3. Cover Dutch oven with parchment, then invert lid on top to seal. Slide pastry onto lid. Bake in lower third of oven until golden, 30 minutes. Uncover and stir in peas, lime juice, fish sauce, and cilantro. Slide crust onto filling and serve.