This recipe is to die for. It’s not your standard chicken pot pie with peas, it’s 100 times better and packed with so much flavor. And you get your own individual serving if you have the right ceramic dishes. You can make this in a larger casserole dish, you’ll just have to share!
Servings: 3-4
Ingredients:
- 4 boneless, skinless chicken thighs chopped into 1 in chunks
- 1 tbsp flour
- Couple knobs of butter
- 1 tbsp paprika
- pinch of chilli flakes
- salt & pepper to taste
- 1 tbsp chopped tarragon (fresh is better!)
- 1 tbsp fresh thyme
- 1/4 red onion, thinly sliced
- 1 leek, sliced
- 1 carrot, cubed
- 1-2 celery stalks, cubed
- 1 small head of broccoli, chopped into bite size pieces
- 3-4 cremini mushrooms, sliced or chopped into bite size pieces
- 1/4 cup white wine (optional)
- 1/2 to 1 cup Chicken broth
- 1/4 cup heavy cream
- Puff pastry, defrosted
Directions:
- Preheat oven to 375 F. Start by prepping all your ingredients. In a bowl, toss in your chicken, flour, paprika, half of the tarragon, half of the thyme, chilli flakes, salt and pepper. The chicken should become a bit stodgy with the addition of the flour. This is what we want.
- In a hot cast iron pan, heat up about 1 tbsp of oil, and add in the chicken. Let this cook for about 5-6 minutes tossing half way. The chicken should form a nice brown sear.
- Add in your knobs of butter and red onion slices. Let cook for about 1 more minute.
- Add in your leeks and let caramelize for another 1-2 mins.
- One by one, add in the rest of your vegetables, making sure to incorporate well at each stage. (Celery, carrot, broccoli, mushrooms)
- Add the rest of your thyme and tarragon.
- Deglaze the pan with white wine and make sure to scrape all of the bottom bits from the pan.
- Add in enough chicken broth to sit right underneath the chicken. Bring to a simmer.
- Add in the heavy cream and stir well. At this point you should taste and adjust any seasonings.
- Let simmer lightly until the consistency is creamy. It should not be watery as otherwise you will end up with a watery pie!
- While this is simmering, prepare the puff pastry by rolling it out to the size of your baking pan. In this recipe we are just creating a top crust, however, if you want a bottom crust, you pre-cook that while preparing the filling.*
- Pour in the pot pie into your baking dish(es), lay the puff pastry on top, poke a couple hopes, and lightly cover in melted butter or an egg wash.
- Bake in oven for about 30 mins or until the puff pastry has risen and is golden brown. Be sure to not burn your tounge when it comes out and enjoy!
*Since puff pastry rises, if you want to include a bottom crust, you will need to bake the bottom layer prior to adding filling. You will want to add something heavy to sit on top of the crust so that it doesn’t rise. For instance, cover the crust with parchment paper and fill with dried beans or rice to add weight.
