Chicken Pot Pie

Ingredients

• 1 lb chicken breast, boneless + skinless
• Quality olive oil
• Kosher salt
• Freshly cracked black pepper
• 2 tbsp butter
• 1 tbsp quality olive oil
• 1 1/4 cups onion, diced
• 4 cloves garlic, minced
• 1 1/4 cups carrots, diced
• 3/4 cup celery, sliced
• 1/4 cup flat leaf parsley, finely chopped
• 1 tbsp thyme, finely chopped
• 1/4 cup dry white wine
• 3 tbsp all-purpose flour
• 1 1/4 cups chicken broth
• 1/4 tsp mustard seeds
• 1 tsp kosher salt, (Diamond Crystal) or to taste
• 1/2 tsp freshly cracked pepper or to taste
• 1/2 cup heavy cream
• 1 egg
• 1 tbsp water

Instructions

1. 1

   Defrost puff pastry according to package. Puff pastry should be rolled out into a ¼-inch layer and cut ½-inch wider than the tops of ramekins. Placed precut pastry on a silicone sheet or parchment paper and back into the refrigerator until ready to use.

2. 2

   --- Chicken ---

3. 3

   Preheat oven to 350°F rub chicken breast with olive oil and season generously with salt and pepper. Place on baking sheet and cook for 30 minutes or until cooked through.

4. 4

   Remove from oven and set aside to cool.

5. 5

   Shred chicken and place in bowl and set aside for later use. You should have ~2 cups of shredded chicken.

6. 6

   --- Filling ---

7. 7

   Preheat oven to 400°F.

8. 8

   In a dutch oven, melt butter over medium-high heat. Add olive oil and stir. Add onion and garlic and cook for 5 minutes or until onion is translucent. Add celery and carrots and cook for 3 minutes or until softened. Add parsley and thyme and cook for 1 minute.

9. 9

   Add wine and cook until liquid is reduced by about half. Add flour and mix until mixture thickens. Add chicken back to the pot, along with the broth, salt, pepper and mustard seeds. Cook for 3 minutes, or until warmed through. Add heavy cream, stir to combine and cook for 2 minutes. Turn off heat.

10. 10

    In a small bowl, whisk egg and add water.

11. 11

    Scoop filling into desired pie pan(s) and top with pastry dough. Crimp pastry dough along the sides to make it stick to the pie dish.

12. 12

    Brush dough with egg wash, making sure to brush along the sides. Using a knife, cut four small slits in the middle of the dough, as this will allow for steam to release from the pie.

13. 13

    Place on a baking sheet and cook in oven for 20 minutes or until pastry dough is golden brown.

14. 14

    Remove from oven, top with flaky salt (optional) and cool for 5 minutes before diving in.