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A buttery, herb‑filled chicken pot pie baked in a single 12‑inch skillet. Bone‑in, skin‑on chicken thighs and breasts are seared for maximum flavor, then simmered with onions, garlic, celery, peas, white wine and a simple roux before being topped with a sheet of Dufour puff pastry. The result is a golden, flaky crust over a rich, creamy filling—comfort food elevated by Alison Roman’s signature herbs.
