Chicken Pot Pie

Prep Time:

Cook Time:

Serves: 4–6

Ingredients

  • 2 tablespoons vegetable oil

  • 2 large or 3 small chicken breasts (about 1 pound total)

  • 1½ teaspoons kosher salt, divided

  • 5 tablespoons unsalted butter

  • ½ yellow onion, diced

  • 1 stalk celery, chopped

  • 1 carrot, peeled and chopped

  • ⅓ cup all-purpose flour

  • 3 cups chicken stock

  • ½ teaspoon dried thyme

  • ½ teaspoon dried rosemary

  • ½ teaspoon freshly ground black pepper

  • 1 can (15 ounces) Green Valley Organic Peas, drained (or use 1 cup if you prefer fewer vegetables)

  • 1 can (15 ounces) Green Valley Organic Whole Kernel Corn, drained (or use 1 cup if you prefer fewer vegetables)

  • ½ cup heavy cream

  • 1 sheet store-bought puff pastry, thawed

  • 1 large egg

  • 1 teaspoon water

Featuring...

Peas Whole Kernel Corn

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Peas

Steps

  1. Preheat the oven: Set the oven to 350°F.

  2. Cook the chicken: In a large cast-iron or oven-safe skillet, heat the vegetable oil over medium-high heat. Season the chicken breasts with ½ teaspoon of the kosher salt. Sear the chicken on both sides until golden brown, about 3–4 minutes per side. Transfer the skillet to the oven and bake until the chicken is cooked through (internal temperature of 165°F). Remove from the oven, set aside to cool slightly, then roughly chop into bite-sized pieces.

  3. Make the filling: Return the same skillet to the stove over medium heat (no need to clean it). Melt the butter, then add the onion, celery, and carrot. Cook, stirring occasionally, until the vegetables are softened, about 8 minutes.

  4. Sprinkle in the flour and stir to coat the vegetables. Cook for 3 minutes, then gradually whisk in the chicken stock until smooth. Add the thyme, rosemary, pepper, and remaining 1 teaspoon salt. Bring to a simmer and cook until the gravy thickens, about 5 minutes.

  5. Stir in the chopped chicken, peas, corn, and heavy cream. Taste and adjust seasoning if needed. Remove from heat and let the filling cool slightly.

  6. Assemble the pie: Increase the oven temperature to 400°F. Trim the puff pastry into a circle just larger than your skillet or pie dish. Lay it over the top of the filling, tucking in the edges. Poke several small holes in the pastry to allow steam to escape.

  7. In a small bowl, beat the egg with the water. Brush the egg wash evenly over the puff pastry.

  8. Bake the pie: Place the skillet (or pie dish) in the oven and bake for 30 minutes, until the pastry is golden brown and the filling is bubbling.

  9. Cool and serve: Allow the pot pie to rest for 10 minutes before serving.

    Note: When baking with a skillet, always protect yourself from burns. Wrap the hot handle in a dry dish towel or cover it with a pot holder to remind yourself (and others) that it’s hot.


Final Step

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