Asian Chicken Pot Pie with Scallion Pancake Crust Recipe

Asian Chicken Pot Pie with Scallion Pancake Crust

Level: Easy
Yield: 4 servings
Nutritional Analysis Per Serving (Serving Size: 1 of 4 servings)
Calories: 690
Total Fat: 43 g
Saturated Fat: 13 g
Carbohydrates: 30 g
Dietary Fiber: 5 g
Sugar: 5 g
Protein: 46 g
Cholesterol: 179 mg
Sodium: 1152 mg

Total: 1 hr 10 min
Active: 35 min

Discover the ultimate comfort food with a twist! Molly loves chicken pot pie for its cozy vibes, and this Asian-inspired version elevates it with a flaky scallion pancake crust made from puff pastry. Imagine buttery layers infused with sesame oil and fresh scallionspure bliss in every bite. Ready to wow your family? Let's dive in!

Filling:

2 tablespoons (25 grams) neutral oil
1 yellow onion, finely diced
2 stalks celery, finely diced
1 bunch scallions, thinly sliced, white and green parts kept separate
Kosher salt and freshly ground black pepper
1 tablespoon minced fresh ginger
2 cloves garlic, finely minced
1/4 teaspoon crushed red pepper flakes
6 tablespoons (49 grams) all-purpose flour
2 1/2 cups (600 grams) low-sodium chicken broth
3/4 cup (96 grams) peas, either fresh or frozen
4 cups cooked chicken, cut into pieces
1/2 cup (120 grams) heavy cream
1 tablespoon rice vinegar
2 teaspoons soy sauce

Topping:

2 sheets puff pastry, thawed overnight in the refrigerator or approximately 45 minutes at room temperature
2 tablespoons toasted sesame oil
Kosher salt
1 egg, beaten with a splash of water, for egg wash
Sesame seeds
Flaky salt
Chinese hot mustard, for serving

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Preheat your oven to 425Fget ready for crispy, golden magic!
In an oven-safe braiser over medium heat, warm the oil. Add onion, celery, scallion whites, and a pinch of salt. Saut, stirring occasionally, until tender, about 7-10 minutes.
Stir in ginger, garlic, and red pepper flakes; cook 1 minute until fragrant. Whisk in flour and cook 2 minutes. Gradually add broth (in 3-4 additions), whisking to thicken. Stir in some scallion greens (save rest for garnish), peas, seasoned chicken, cream, pepper, vinegar, and soy sauce. Taste and adjustmake it your perfect!
For the topping: Join puff pastry sheets into an 18x12-inch rectangle. Brush with sesame oil, sprinkle scallion greens and salt. Roll into a log, twist into a spiral, then roll out 2 inches wider than your braiser. Cut 4 steam vents.
Brush braiser rim with egg wash.
Place crust over filling, brush with egg wash, and sprinkle sesame seeds and flaky salt. Bake on a sheet pan for 30 minutes, loosely foiling the last 10. Serve hot with Chinese hot mustard for that zesty kick!