Credits to @moribyan
Ingredients
- 2 lbs chicken, shredded (about 4 cups)
- 4 Tbsp unsalted butter
- 4 carrots, diced
- 4 celery ribs, diced
- 1 yellow onion, chopped
- 5 cloves garlic, minced
- Herbs, finely chopped: 5 sage leaves, 5 sprigs thyme, couple pinches of rosemary leaves
- 4 Tbsp all-purpose flour
- 2.5 – 3 cups chicken bone broth
- 2/3 cup + 1 tbsp half and half (or heavy cream)
- Spices, adjust to taste: 1 tsp salt, 1 tsp black pepper, 1 tsp smoked paprika, 1 tsp red pepper flakes, 1 tsp yellow mustard, dash of turmeric, dash of nutmeg
- 2/3 cup frozen baby peas
- Puff pastry (Sweet Loren’s)
- 1 large egg
Directions
- Preheat oven to 400 F.
- In your largest pot, melt the butter over medium heat. Add the carrots, celery, and onion. Cook for 7 to 8 minutes, stirring occasionally, until softened with some browning and caramelization. Stir in the garlic and herbs.
- Sprinkle the flour over the vegetables and stir to coat. Sauté flour for 1 minute.
- Slowly pour in the chicken broth while stirring to avoid lumps, then add the 2/3 cup half and half. Let the sauce thicken slightly.
- Season with the spices. Adjust to taste.
- Stir in the shredded chicken and peas. Simmer for a few minutes until heated through, then remove from heat.
- Cut the puff pastry into small rectangles about 1/2 to 1 inch in size. The pieces don’t need to be perfect. Arrange the pastry pieces evenly over the filling so the entire surface is covered and edges overlap a tiny bit.
- Beat the egg with the 1 Tbsp half and half and brush over the pastry pieces.
- Bake for 25 minutes, or until the puff pastry is golden and crisp.
- Let cook for 5 minutes before serving. Garnish with thyme and flaky sea salt.
Natalie’s Notes
Made a different version of a one-pan chicken pot pie on December 27, 2025. The ingredient ratios were wildly off and there were no spices and herbs. But the concept is a great one, so going to make this one next.
