Skilled Chicken Pot Pie
Ingredients:
- 2 tbsp olive oil
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 medium onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1 cup frozen peas
- 1/2 cup heavy cream
- 1 tsp dried thyme
- Salt and pepper, to taste
- 1 sheet puff pastry, thawed
- 1 egg, beaten (for egg wash)
Instructions:
Preheat the oven to 400°F (200°C).
In a large ovenproof skillet, heat olive oil over medium-high heat. Add chicken and cook until browned. Remove chicken and set aside.
In the same skillet, add onion, carrots, and celery. Cook until vegetables are tender. Add garlic and cook for an additional minute.
Stir in flour and cook for 1 minute. Gradually add chicken broth, stirring continuously.
Bring to a simmer, then add peas, heavy cream, thyme, and cooked chicken. Season with salt and pepper. Cook until the mixture thickens.
Unroll the puff pastry and lay it over the skillet, trimming any excess. Brush the pastry with the beaten egg.
Place the skillet in the oven and bake for 20-25 minutes, or until the pastry is golden brown.
Let cool for a few minutes before serving.