Chicken Pot Pie
- 1 tbsp extra-virgin olive oil
- 1 lb boneless skinless chicken breast or thighs, cut into 1-inch pieces
- 4 tbsps unsalted butter
- 3 small carrots, peeled and diced
- 2 celery ribs, diced
- 1 medium leek, washed and sliced
- 3 cloves garlic
- 2 tsps fresh thyme
- 2 tsps kosher salt
- 1/4 tsp cayenne pepper
- 1/4 cup + 2 tbsps all-purpose flour
- 2 cups chicken broth
- 1/4 cup + 1 tsp heavy cream, divided
- 1 1/2 cups frozen green peas
- 2 tsps lemon zest
- 1 sheet puff pastry, thawed
- 1 large egg
Preheat oven to 400°F. Heat oil in a 10-inch cast iron skillet over medium heat until shimmering. Add chicken and cook, stirring occasionally, until fully cooked (about 6 minutes). Transfer to a plate with a slotted spoon.
In the same skillet, melt butter over medium heat. Add carrots, celery, leek, garlic, thyme, salt, and cayenne, stirring often until tender (about 6 minutes). Sprinkle in flour and stir constantly for 1 minute until it coats the veggies and begins to stick to the pan. Pour in broth and 1/4 cup heavy cream, bringing it to a simmer. Cook, stirring often, until thickened (about 3 minutes). Stir in peas, lemon zest, and the cooked chicken, then remove from heat.
Place puff pastry over the filling, tucking the edges inside the skillet. In a small bowl, whisk the egg with 1 teaspoon of heavy cream, then brush over the pastry. Cut a 3-inch “X” in the center to release steam.
Set the skillet on a rimmed baking sheet and bake for about 30 minutes, until the pastry is golden and the filling is bubbling. Let it rest for 10 minutes before serving.
