chicken skillet pie
Comforting one pan classic with a buttery golden crust that seals all the flavor in - this rustic chicken skillet pie doesn’t lack in flavor or presentation!
What is Chinese cooking wine?
One of the ingredients in this recipe is Chinese cooking wine which has a slightly sweet and salty flavor profile that features notes of fermented rice. While Chinese cooking wine isn’t necessarily something you’d sip on its own, the wine does magic in dishes by enhancing the umami and balancing flavors while adding complexity to the flavor profile!
What is the difference between Chinese cooking wine and Shaoxing?
While the term ‘Chinese cooking wine’ is often used with ‘Shaoxing’ interchangeably there are some key differences between the two that are worth knowing! Shaoxing wine comes from a city called Shaoxing in Zhejian province that is known for its high quality rice wine. Shaoxing is the most traditional and high quality Chinese cooking wine and is used both in cooking and in purer forms without added salt for drinking. The cooking grade Shaoxing often has salt added to it to make it shelf stable and to avoid alcohol taxes. While Shaoxing refers to Chinese cooking wine from this specific city, just using the term ‘Chinese cooking wine’ refers to any rice wine used for cooking. In other words all Shaoxing is Chinese cooking wine but not all Chinese cooking wine is Shaoxing!
What is ‘slap ya mama’ seasoning?
One of the key seasonings in this recipe is Slap Ya Mama - a bold and flavorful seasoning brand straight out of Ville Platte, Louisiana that perfectly captures those signature Cajun flavors. This and Adobo, a Latin all-purpose seasoning blend, are my favorite seasonings to add to, well, anything - including this skillet pie!
How to make chicken skillet pie?
Preheat oven to 425f and pat the chicken dry with paper towels. In a small bowl mix together 2 tsp adobo seasoning, 1 tsp slap ya mama seasoning and 1 tsp dried oregano. Rub the chicken with 2 tbsp avocado oil, then with the seasoning mix until the chicken is uniformly coated. Place the chicken with breast up on a cast iron skillet, then stuff the cavity with halved onion, bay leaves, and with halved garlic head. Tie the legs together and cook the chicken for about 1 hr 15 minutes. Meanwhile prepare the butter dough. In a food processor pulse together 1/2 cup of cold butter with 1 1/4 cup flour. Drizzle in 2 tbsp cold water, once a smooth dough ball forms pull it out. Wrap the dough ball in plastic wrap and refrigerate. Once the chicken is done set aside to cool and use the drippings to make a sauce. Place the cast iron skillet over medium low heat and pour in 1/2 cup Chinese cooking wine, 1/2 tsp white wine vinegar, 1/4 tsp msg, remaining 1 tsp adobo, 1 tsp slap ya mama, and 1 tsp dried oregano. Bring to simmer then add all the chopped vegetables in the skillet. Stir until evenly coated. Shred the chicken and add it in the skillet. Meanwhile roll the butter dough into a large circle big enough to cover most of the skillet. Crack the egg in a bowl and stir to use it as egg wash. Stir the mixture in the skillet and make it even, then add the dough on top and brush with the egg wash. Bake for 45-55 minutes until golden brown. Serve hot with cilantro!
Tips
Before baking the chicken tie the legs together by the ankles for a better presentation
Use a cookie cutter for a creative design on the crust
Roll the dough out on a parchment paper and flip in on top of the filling for the easiest transfer
Recommended products to make this recipe
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