Skillet Chicken Pot Pie

Directions

1. Thirty minutes before you plan to cook, prepare your grill for two-zone cooking and build a medium-high fire. When the coals are glowing red and covered with a fine gray ash, place a 12-inch cast iron skillet over direct heat. Melt the butter in the skillet; when it begins to sizzle add theleeks, carrots, parsnips, and Potato Slayer seasoning and cook, stirring, until the vegetables are fragrant and just beginning to soften, about 4-5 minutes. Add the flour and continue to cook, until the vegetables are coated and the mixture becomes sticky.

2. Pour in the white wine and bring the mixture to a lively simmer and continue to cook, stirring, until the liquid is reduced by ⅓ (about 3 minutes). Set aside 2 tablespoons of cream (for the crust); add the remainder of the cream, the green peas and a light sprinkling of salt and pepper and stir until the mixture just comes to a simmer. Carefully transfer the skillet to a baking sheet.

3. In a cool area away from the grill, roll out the thawed puff pastry until you have a circle two inches larger than the skillet. Use a lightly floured rolling pin to drape the pastry over the skillet. Using a paring knife to trim all but an inch overhang from the skillet. Carefully use your fingers or a fork (the skillet will still be warm) to crimp the pastry, as you would for a pie. Brush the top of the pastry with the remaining cream, sprinkle with flaky salt, and then make 6 slits in the center of the pie to allow steam to escape.

4. Return the skillet to indirect heat, close the grill, vent the grill for smoking and grill-bake until the pastry is deeply golden and crisp, about 30-30 minutes. Allow the pie to rest at least 15 minutes before serving.