Chicken Pot Pie

Ingredients

• 2 pieces Chicken Thighs, bone‑in, skin‑on (large, about 6‑8 oz each)
• 2 pieces Chicken Breasts, bone‑in, skin‑on (large, about 8‑10 oz each)
• 2 tablespoons Olive Oil (for searing)
• 1 teaspoon Kosher Salt (plus to taste)
• ½ teaspoon Freshly Ground Black Pepper (plus to taste)
• 1 medium Yellow Onion (sliced about ½‑inch thick)
• 6 cloves Garlic Cloves (minced)
• 2 stalks Celery Stalks (halved lengthwise, sliced)
• ½ cup Frozen Peas (no need to thaw)
• ½ cup Dry White Wine (Pinot Grigio, Sauvignon Blanc, or similar)
• ¼ cup All‑Purpose Flour (for roux)
• 3 teaspoons Better Than Bouillon Chicken Base (dissolved in 3 cups hot water)
• 3 cups Water (hot)
• 1 teaspoon Fresh Tarragon (finely chopped)
• ¼ cup Fresh Chives (roughly chopped)
• 2 tablespoons Fresh Parsley (flat‑leaf, chopped)
• 1 teaspoon Fresh Thyme (leaves stripped)
• 1 sheet Dufour Puff Pastry Sheet (thawed, about 12‑inch square)
• 1 piece Large Egg (beaten with 1 Tbsp water for egg wash)
• 1 tablespoon Unsalted Butter (for brushing crust (optional))

Instructions

1. Preheat Oven

   Set the oven to 425°F (220°C) and let it fully preheat while you prepare the ingredients.

   Time: PT10M

   Temperature: 425°F

2. Prepare Chicken

   Pat the chicken thighs and breasts dry, then season both sides with salt and pepper.

   Time: PT5M

3. Sear Chicken

   Heat 2 Tbsp olive oil in the 12‑inch skillet over medium‑high heat. Add the chicken, skin‑side down, and sear without moving for 8‑10 minutes until the skin is deep golden and the fat has begun to render. Flip and sear the other side for 2‑3 minutes, then transfer the pieces to a plate.

   Time: PT10M

   Temperature: medium‑high

4. Sauté Aromatics

   Reduce heat to medium. Add the sliced onion, minced garlic, and halved celery to the same skillet. Cook, stirring occasionally, until the onion softens and the vegetables begin to sweat, about 5 minutes.

   Time: PT5M

   Temperature: medium

5. Deglaze with Wine

   Pour in ½ cup dry white wine. Stir and let it simmer until the liquid has reduced by half, about 4‑5 minutes, so the raw wine flavor evaporates.

   Time: PT5M

   Temperature: medium

6. Make Roux

   Sprinkle ¼ cup all‑purpose flour over the vegetables and stir constantly for 3 minutes to toast the flour, creating a light brown roux.

   Time: PT3M

   Temperature: medium

7. Add Broth

   Whisk in 3 tsp Better Than Bouillon dissolved in 3 cups hot water. Bring to a gentle boil, then reduce to a simmer for 5 minutes, allowing the gravy to thicken and the vegetables to become tender.

   Time: PT5M

   Temperature: medium

8. Combine Chicken and Herbs

   Return the seared chicken pieces to the skillet, add frozen peas, and stir in the chopped tarragon, chives, parsley, and thyme. Shred the chicken into bite‑size pieces, leaving some larger chunks if desired. Simmer for another 2 minutes to meld flavors.

   Time: PT5M

   Temperature: medium

9. Prepare Puff Pastry

   On a lightly floured surface, roll the thawed puff pastry sheet into a circle roughly 12‑inch in diameter. Brush the surface lightly with the beaten egg wash (egg + 1 Tbsp water).

   Time: PT5M

10. Top the Pie

    Place the pastry over the skillet filling, pressing the edges down around the rim. Trim any excess pastry and cut several slits in the top to allow steam to escape. Brush the entire top with another layer of egg wash for a glossy finish.

    Time: PT5M

11. Bake

    Transfer the skillet to the preheated oven and bake for 35‑40 minutes, until the pastry is puffed, deep golden, and the filling is bubbling around the edges.

    Time: PT40M

    Temperature: 425°F

12. Rest and Serve

    Remove the skillet from the oven and let the pot pie rest for 5 minutes before slicing. Serve directly from the skillet with a simple radish‑herb salad if desired.

    Time: PT5M

Nutrition Facts

Calories

520

Protein

30 g

Carbohydrates

35 g

Fat

25 g

Fiber

4 g