French-inspired Chicken Pot Pie

A fresh twist on a classic dish. This hearty chicken pot pie uses only one skillet and is perfect for your next dinner party.

Few tips: Do not skip the tarragon, it takes this recipe to a new level. For individual pies, spoon your mixture evenly into separate ovenproof dishes and top with puff pastry, bake for 5-10 minutes less than recipe calls for or until golden.

TIME: 1 hour YIELDS: 6 SERVINGS

INGREDIENTS

• 1 Rotisserie chicken (shredded)

• 2 Carrots chopped at an angle

• 2 Celery stalks thinly chopped

• 1 large shallot sliced thinly

• 1 tbsp garlic powder

• 2 tbsp Olive oil, extra-virgin

• 2 cups chicken stock (unsalted)

• 3 tbsp AP flour

• 3 tbsp Butter

• 1/2 cup Heavy cream

• 1/2 cup White wine, dry

• 1 tbsp Parsley

• 1/2 cup frozen peas

• 1 tbsp Tarragon roughly chopped

• 1 Egg

• 1 Salt and freshly ground pepper, Coarse

• 2 Puff pastry sheets (thawed)

INSTRUCTIONS

• Preheat your oven to 375.

• In a large cast iron skillet or oven-proof skillet, heat olive oil over medium-high heat. Add carrots, shallots, and celery and sauté about 5 minutes, until they start to soften and brown in places. Add a pinch of salt and garlic powder.

• Remove vegetables to a bowl and cover to keep warm.

• Back in the skillet, melt the butter over medium heat. Once it’s foaming, add the flour and whisk until it’s smooth and becomes a golden brown color. This should take about 30 seconds. Then add the white wine and tarragon. Let it bubble while you whisk another 30 seconds. Gently pour in the chicken stock, whisking as it becomes a smooth sauce. It will thicken slightly. Once all the stock is in, pour in the heavy cream and whisk another 30 seconds. Add salt and pepper to taste. Turn the heat down to low and let it simmer for about 10 minutes. Taste it again to see if it needs another pinch of salt. 

• Add the vegetables, shredded chicken, frozen peas and chopped parsley. Gently fold everything into the sauce.

• Cut your thawed puff pastry into rectangles about 1 and half inches long or use a cookie cutter for unique shapes like hearts! Arrange the puff pastry shapes on top of the pot pie. Make sure to overlap so that there is no leakage when baking. Brush the pastry with a beaten egg and sprinkle with flaky salt.

• Bake 30-40 minutes, until the puff pastry is golden brown. Rest for about 10 mins and serve!