Easy Chicken Pot Pie with Puff Pastry

Ingredients:

For the Filling:

• 2 tablespoons extra virgin olive oil
• 2 tablespoons unsalted butter
• 1 large sweet onion, cut into ½-inch dice (about 1½-2 cups)
• 2-3 large carrots, peeled and cut into ½-inch dice (about 1½-2 cups)
• 2 stalks celery, chopped (about 1 cup)
• 1 teaspoon Kosher salt
• 4 cloves garlic, finely chopped
• 2 tablespoons fresh sage, finely chopped
• 1 tablespoon fresh rosemary, finely chopped
• 1 tablespoon fresh thyme leaves, finely chopped
• 1 teaspoon sweet paprika
• ½ teaspoon freshly ground black pepper
• ¼ teaspoon curry powder (optional, but recommended!)
• ⅓ cup all-purpose flour
• 2 cups low-sodium chicken broth
• ½ cup heavy cream
• 1 rotisserie chicken, skin discarded, meat shredded (about 3 cups)
• 2-3 medium Yukon gold potatoes, diced and parboiled (about 2 cups)
• 1 cup frozen peas

For the Puff Pastry Topping:

• 1 sheet puff pastry, thawed completely
• 1 large egg
• 1 teaspoon heavy cream or milk
• 2-3 tablespoons Parmesan cheese, grated
• Freshly ground black pepper
• Flaky sea salt

Instructions:

1. Preheat Oven: Set your oven to 425°F (220°C).
2. Sauté the Vegetables:
   • Heat olive oil and butter in a large skillet or Dutch oven over medium-high heat.
   • Add onion, carrots, and celery. Season with salt and cook until softened, about 4-6 minutes.
   • Stir in garlic, sage, rosemary, thyme, paprika, black pepper, and curry powder. Cook for 1 minute more.
3. Create the Roux:
   • Sprinkle flour over the vegetables and cook for 1 minute, stirring constantly.
4. Add Liquid and Ingredients:
   • Slowly whisk in chicken broth and heavy cream. Bring to a simmer.
   • Add shredded chicken, parboiled potatoes, and frozen peas. Stir to combine.
5. Prepare the Puff Pastry:
   • Roll out the thawed puff pastry to a desired thickness. Cut it into strips or squares.
6. Assemble the Pot Pie:
   • Pour the filling into a deep-dish pie plate or oven-safe dish.
   • Arrange the puff pastry pieces over the filling, overlapping as needed.
7. Create the Egg Wash:
   • Whisk together egg and heavy cream. Brush the pastry with the egg wash.
8. Add Toppings:
   • Sprinkle with Parmesan cheese, black pepper, and flaky sea salt.
9. Bake:
   • Place the pot pie in the preheated oven and bake for 30-35 minutes, or until the pastry is golden brown and crispy.

Tips and Tricks:

• Parboiling Potatoes: Parboiling potatoes before adding them to the filling ensures they cook evenly with the other ingredients.
• Curry Powder: A small amount of curry powder adds a warm and comforting flavor to the pot pie.
• Make-Ahead: The filling can be made ahead of time and refrigerated for up to 3 days. Assemble the pot pie just before baking.
• Freezing: Assemble the unbaked pot pie, wrap it tightly in foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before baking.