Thai-Inspired Chicken “Pot Pie”

This faux chicken pot pie from our chef/partner Justin Chapple is inspired by rustic northern-Thai-style dishes where the aromatics are left in the stew. Lemongrass, Thai chiles, and lots of shallots give the aromatic stew fantastic aroma and flavor while boneless chicken thighs and root vegetables make it hearty. An easy shallot-studded crust made from store-bought puff pastry tops it off.

Crust

1 (14-to-16-ounce) sheet puff pastry

1 large egg beaten with 1 teaspoon water

1 shallot, thinly sliced

Flaky salt

Freshly ground black pepper

Chicken Stew

3 tablespoons extra-virgin olive oil

2 pounds boneless skinless chicken thighs, cut into 1/2-inch pieces

Salt

Freshly ground black pepper

2 tablespoons unsalted butter

6 shallots, cut into 1-inch pieces

6 garlic cloves, coarsely chopped

2 lemongrass stalks, tender inner white bulb only, cut into 3-inch strips and smashed

2 to 3 Thai chiles, minced

1 1/2 teaspoons grated fresh turmeric or 1 teaspoon turmeric powder

1/3 cup all purpose flour

3 cups low-sodium chicken broth

1 large russet potato, peeled and cut into 3/4-inch pieces

2 medium turnips, peeled and cut into 3/4-inch pieces

10 to 12 ounces daikon radish, peeled and cut into 3/4-inch pieces

1 cup frozen peas, thawed

2 tablespoons fresh lime juice

2 tablespoons Asian fish sauce

3/4 cup chopped cilantro

For the crust:

Preheat oven to 400°F. From a large sheet of parchment paper, cut out a round the same size as the lid of a Dutch Oven.

If necessary, on a lightly floured work surface, roll out the puff pastry so it's slightly larger than the lid of the Dutch Oven. Gently press the lid onto the pastry to mark it, then cut out the circle. Flip the pastry onto the parchment round, then brush with the egg wash. Arrange the sliced shallot on top, pressing gently to help it adhere. Sprinkle with salt and pepper. Refrigerate the pastry until chilled.

For the chicken stew:

Meanwhile, make the stew. Heat the olive oil in a large Dutch Oven set over medium heat. Add the chicken and season with salt and pepper. Cook, stirring occasionally, until chicken is browned, about 5-7 minutes. Using a slotted spoon, transfer the chicken to a bowl. Melt the butter in the Dutch Oven. Add the shallots, garlic, lemongrass, Thai chiles, and turmeric, and season with salt and pepper. Cook, stirring, until the shallots just start to soften, about 3-5 minutes.

Sprinkle the flour on top of the vegetables and cook, stirring, until the mixture is coated with the flour and starts to form a film on the bottom of the Dutch Oven, about 1-2 minutes. Gradually stir in the broth and cook, scraping up any browned bits from the bottom of the pot. Add the potato, turnips, and daikon and cook until thickened, 3-5 minutes. Add the chicken to the stew and stir to combine.

Place a sheet of parchment over the rim of the Dutch Oven, then invert the lid on top to cover it. Slide the pastry on top of the inverted lid and place the Dutch Oven in the preheated oven. Bake in the lower third of the oven for about 30 minutes, until the pastry is golden. Remove from the oven. Uncover and, if preferred, discard the lemongrass stalks. Set the Dutch Oven back over medium-low heat and stir in the peas, lime juice, fish sauce, and cilantro. Cook for 2 minutes longer, then slide the pastry on top of the filling and serve immediately.