Robert Irvine's Chicken Pot Pie

A comforting pot pie of tender chicken and vegetables in a creamy thyme gravy under a flaky puff pastry top.

Ingredients

• 4 tablespoons unsalted butter
• 1 onion, diced
• 2 carrots, diced
• 2 stalks celery, diced
• 8 ounces cremini mushrooms, sliced
• 3 cloves garlic, minced
• 1/3 cup all-purpose flour
• 3 cups chicken stock
• 1 cup heavy cream
• 4 cups cooked shredded chicken
• 1 cup frozen peas
• 1 teaspoon fresh thyme leaves

Kosher salt and freshly ground black pepper

• 1 sheet puff pastry, thawed
• 1 egg, beaten, for egg wash

Directions

1. Preheat the oven to 400 degrees F. Melt the butter in a large skillet over medium heat. Add the onion, carrots, celery, mushrooms, and garlic and cook until softened, 8 minutes.
2. Stir in the flour and cook 2 minutes, then slowly whisk in the stock and cream. Simmer until thickened, about 5 minutes.
3. Fold in the shredded chicken, peas, and thyme. Season with salt and pepper and remove from the heat.
4. Transfer the filling to a 9-by-13-inch baking dish (or individual ramekins).
5. Lay the puff pastry over the top, trim and crimp the edges, cut a few vents, and brush with the egg wash.
6. Bake until the pastry is puffed and deep golden, 25 to 30 minutes. Rest 5 minutes before serving.

Notes

Inspired by Robert Irvine’s cozy chicken pot pie, a favorite for using up leftovers.