Weeknight Chicken Pot Pie

Serves: 6
dinner chicken easy

Ingredients

For the filling

  • 1 tbsp extra-virgin olive oil
  • 454 g boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
  • 4 tbsp unsalted butter
  • 1.25 cups small carrots, peeled and chopped
  • 1.25 cups celery ribs, chopped
  • 1 medium leek, white and light green parts only, washed of any grit and sliced
  • 3 medium garlic cloves
  • 2 tsp fresh thyme, leaves only, plus more for garnish
  • 2 tsp Diamond Crystal kosher salt
  • 0.25 tsp cayenne pepper
  • 6 tbsp all-purpose flour
  • 2 cups chicken broth
  • 0.25 cup heavy cream
  • 1.5 cups frozen sweet green peas
  • 2 tsp lemon zest, finely grated from 1 lemon

For the topping

  • 1 (490 g/17.25 oz) sheet puff pastry, thawed
  • 1 large egg
  • 1 tsp heavy cream

Instructions

  1. 1

    Prep

    Place a rack in the middle of the oven; preheat to 400F.
    Thaw the puff pastry if you have not already - about 30 minutes on the counter.
  2. 2

    Cook the chicken

    Heat 1 tbsp olive oil in a 10-inch cast iron skillet over medium heat until just shimmering.
    Add 454 g chicken breasts or thighs and cook, stirring occasionally, until cooked through, about 6 minutes.
    Remove the chicken with a slotted spoon and transfer to a plate.
  3. 3

    Cook the vegetables

    Melt 4 tbsp butter in the same skillet over medium heat.
    Stir in the carrots, celery, leek, garlic, thyme, salt, and cayenne. Cook, stirring often, until the vegetables are tender, about 6 minutes.
  4. 4

    Build the sauce

    Sprinkle the vegetables with 6 tbsp flour and cook, stirring constantly, until they are evenly coated and the flour begins to stick to the bottom of the skillet, about 1 minute.
    Stir in 2 cups chicken broth and 0.25 cup heavy cream.
    Bring to a simmer over medium heat and cook, stirring often, until the mixture thickens, about 3 minutes.
  5. 5

    Finish the filling

    Stir in the peas, lemon zest, and reserved chicken. The peas go in frozen.
    Remove from the heat.
  6. 6

    Top and bake

    Place the puff pastry on top of the chicken mixture, tucking the edges down inside the skillet so the filling is covered completely.
    In a small bowl, whisk together 1 egg and 1 tsp heavy cream, then brush it over the top of the pastry with a pastry brush.
    With a sharp paring knife, cut an X about 3 inches across in the middle of the pastry to let steam escape as it bakes.
    Set the skillet on a rimmed baking sheet and bake until the top is golden brown and the filling is bubbly, about 30 minutes.
    Let stand 10 minutes before serving. Garnish with more thyme.

Notes

  • • For table salt, use half as much by volume as the Diamond Crystal kosher salt.
  • • No cast iron? Any oven-safe skillet works, or transfer the filling to a 2-quart baking dish before topping with pastry.