Easy Weeknight Chicken Pot Pie

Ingredients

For 6 servings

• •1 c. à soupe (15ml) extra-virgin olive oil
• •1 lb (454g) boneless, skinless chicken breasts or thighs, cut into 1-inch pieces, see notes
• •4 c. à soupe unsalted butter (2 ounces; 56g)
• •3 small carrots (about 2 ounces; 57g each), peeled and chopped (about 1 1/4 cups chopped)
• •2 celery ribs (about 2 1/2 ounces; 68g each) chopped (about 1 1/4 cups)
• •1 medium leek, washed and rinsed of any grit, sliced
• •3 medium cloves garlic (15g), chopped
• •2 c. à café chopped fresh thyme, plus more for garnish
• •2 c. à café Diamond Crystal kosher salt; for table salt, use half as much by volume
• •1 /4 teaspoon cayenne pepper
• •1 /4 cup plus 2 tablespoons all-purpose flour (about 1 1/2 ounce; 44g)
• •2 tasse (480ml) chicken broth, homemade or store-bought
• •1 /4 cup plus 1 teaspoon (65ml) heavy cream, divided
• •1 1/2 cups frozen sweet green peas (about 6 ounces; 175g)
• •2 c. à café lemon zest, finely grated from 1 lemon
• •1 sheet puff pastry (17 1/4 ounces; 490g) from 1 package frozen puff pastry, thawed
• •1 egg

Method

1. 1.Adjust oven rack to middle position and preheat oven to 400°F (205ºC). Heat oil in a 10-inch cast iron skillet over medium heat until just shimmering. Add chicken; cook, stirring occasionally, until cooked through, about 6 minutes. Using a slotted spoon, remove chicken from skillet, and transfer to a plate.
2. 2.Melt butter in same skillet over medium. Stir in carrots, celery, leek, garlic, thyme, salt, and cayenne; cook, stirring often, until vegetables are tender, about 6 minutes. Sprinkle with flour; cook, stirring constantly, until vegetables are evenly coated and flour begins to stick to bottom of skillet, about 1 minute. Stir in broth and 1/4 cup of the cream; bring to a simmer over medium heat and cook, stirring often, until mixture thickens, about 3 minutes. Stir in peas, lemon zest, and reserved chicken; remove from heat.
3. 3.Place puff pastry on top of chicken mixture in skillet; tuck edges inside skillet so mixture is covered completely.
4. 4.In a small bowl, whisk together egg and remaining 1 teaspoon heavy cream. Using a pastry brush, brush top of pastry with egg wash. Using a sharp paring knife, cut an “X” about 3 inches across in middle of pastry. (This allows steam to escape as the pie bakes.)
5. 5.Set skillet on top of a rimmed baking sheet and bake until top is golden brown and filling is bubbly, about 30 minutes. Remove from oven and let stand 10 minutes before serving.