Cast Iron Skillet Thai Chicken Pot Pie

adapted from Food 52

So. . . this took me a little longer than the 30 minutes of active time.  Think like 45 minutes.  But I'm also terrible at prep work and chopping very, very slowly these days to prevent any potential ER visits.  For a normal person, this would take 20 minutes prep max. I made two pies simultaneously on two burners and stuck them both in the oven at the same time. If you're really talented, you could probably make four at a time. Each skillet serves one.

Ingredients (per pot pie):

1 tbsp unsalted butter
1 large shallot, diced
0.5 lb chicken thighs, chopped into bite-sized pieces
2 tbsp red curry paste
2/3 cup unsweetened coconut milk, mixed until smooth
1 cup radishes, quartered
1/2 cup frozen peas
2 tsp fish sauce
Juice from 1/2 a lime
Pinch of sugar
One sheet frozen puff pastry, defrosted for 40 minutes prior to starting
One egg, beaten

Method:

Preheat oven to 400 degrees F.
Fry shallot in the unsalted butter in an 8 in cast iron skillet for a minute or two until the onion is soft and there are some brown pieces
Add the chicken, season with salt and pepper, and cook for around 3 minutes, stirring occasionally, until the chicken is cooked through
Stir in curry paste and cook for another minute.
Add the coconut milk and bring to a simmer
Add the radishes, peas, fish sauce, lime juice, and sugar and cook until slightly reduced, 8-10 minutes.
While the filling is simmering, lightly pass a rolling pin over the puff pastry so the surface is even.
Drape the puff pastry over the skillet, brush with egg wash, vent, and bake for 25 minutes.