Molly’s Asian inspired version of Chicken Pot Pie, of in my opinion is the best comfort food of the season. The short cut scallion pancake made with puff pastry dough infuses flaky layers of buttery Asian goodness with the addition of sesame oil, sesame seeds and scallions.
ASIAN CHICKEN POT PIE with SCALLION PANCAKE CRUST serves 4-6 Adapted from MOLLY YEH
FILLING
2 tablespoons avocado oil
1 Vidalia onion, finely chopped
2 stalks celery, finely chopped
1 bunch scallions, thinly sliced, white and green parts separated
FRESH ground sea salt and black pepper
1 tablespoon grated fresh ginger
2 cloves garlic, FINELY chopped
+/- 1/4 teaspoon crushed red pepper flakes, to taste
6 tablespoons Wondra flour
2 1/2 cups homemade chicken stock
3/4 cup peas, fresh or frozen
4 cups chopped rotisserie chicken
1/2 cup heavy cream
1 tablespoon rice vinegar
2 teaspoons Bragg’s Liquid Aminos
- Preheat the oven to 425°.
- Heat the oil in an oven-safe 12 inch braiser over medium heat.
- Add the onion, celery, white parts of the scallions, and a pinch of salt, cooking and stirring occasionally 7-10 minutes, until softened.
- Add the ginger, garlic, and crushed red pepper, cooking for another minute, until fragrant.
- Whisk in the flour and cook, whisking, for 2 more minutes.
- Add the chicken stock VERY gradually (3 or 4 additions) whisking continuously and allowing the mixture to thicken before each new addition.
- Stir in a handful of the scallion greens (reserving some for the topping) and the peas.
- Reduce the heat to low.
- Add chicken to the braiser.
- Stir in the heavy cream, freshly ground black pepper, vinegar and liquid aminos.
- Taste and adjust the seasoning as desired.
TOPPING
2 sheets puff pastry, thawed overnight in the refrigerator or for about 45 minutes at room temperature
2 tablespoons toasted sesame oil
FRESH ground sea salt and black pepper, to taste
1 egg, beaten with a splash of water for egg wash
Sesame seeds
Flaky salt
Chinese hot mustard, for serving, optional
- Roll out two sheets of puff pastry and press together at the seams to make one long puff pastry 18 inches long X 12 inches wide.
- Brush the surface with sesame oil.
- Sprinkle with the green onion tops and a pinch of salt.
- Roll up like a snake, then spiral like a snail shell.
- Roll to 14 inches (2 inches larger than your braiser) in diameter using a rolling pin to flatten and roll out.
- Slice 4 steam vents.
- Egg wash the edges of the braiser.
- Place the pancake on top of the braiser.
- Brush pancake with egg wash and sprinkle with sesame seeds and flaky salt.
- Place braiser on baking sheet to catch any drips.
- Bake for 30 minutes, tenting with foil the last 10 minutes.
- Serve with Chinese hot mustard, if desired.