Chicken Pot Pie Puff Pastry (Print Version)

# Ingredients:

→ For the Chicken

01 - 1 lb boneless, skinless chicken thighs
02 - 2 tsp paprika
03 - 2 tsp garlic powder
04 - 2 tsp onion powder
05 - 2 tsp Italian seasoning
06 - Salt and pepper to taste
07 - Olive oil for cooking

→ For the Filling

08 - 2 celery stalks, finely sliced
09 - 1 cup carrots, finely diced or sliced
10 - 1 large onion, finely diced
11 - 3 garlic cloves, minced
12 - 1 tsp fresh rosemary
13 - 1 tsp fresh thyme
14 - 6 tbsp butter
15 - ⅓ cup all-purpose flour
16 - 2 cups chicken stock
17 - ½ cup heavy cream
18 - ¼ cup freshly grated parmesan cheese
19 - 2 tsp Worcestershire sauce
20 - ½ cup frozen peas
21 - ½ cup frozen corn

→ For the Crust

22 - 2 sheets puff pastry, thawed but cold
23 - 1 egg, beaten for egg wash
24 - Coarse salt for sprinkling

# Instructions:

01 - Turn your oven to 400 degrees and let it preheat.
02 - Season both sides of your chicken thighs with salt, pepper, paprika, garlic powder, onion powder, and Italian seasoning. Heat some olive oil in a skillet and cook the chicken for 5 to 6 minutes per side. After flipping, cover the pan and lower the heat to medium-low so the chicken stays juicy and tender.
03 - Once the chicken is cooked all the way through, take it out of the skillet and shred it with two forks or an electric mixer. Set it aside for now.
04 - Add a bit more oil to the same skillet if needed. Toss in your onions, celery, and carrots. Cook them over medium-low heat for 6 to 7 minutes, stirring every now and then until they start to soften.
05 - Stir in the minced garlic, rosemary, and thyme. Cook for just 30 seconds until everything smells amazing.
06 - Drop in the butter and let it melt while scraping any brown bits off the bottom of the pan. Whisk in the flour and cook this mixture for a few minutes, stirring constantly.
07 - Pour in the chicken stock and heavy cream. Cook for 10 to 15 minutes, stirring occasionally, until the sauce gets nice and thick. Once it's thickened, stir in the parmesan cheese, Worcestershire sauce, shredded chicken, corn, and peas. Let everything simmer together for a few minutes. Taste it and add plenty of salt and pepper.
08 - Press one sheet of puff pastry into a 9-inch pie dish, letting it come up the sides. Pour your chicken filling into the pastry-lined dish. Lay the second sheet of puff pastry over the top.
09 - Trim off any extra pastry hanging over the edges and press the top and bottom crusts together to seal. Cut a few small slits in the top so steam can escape. Brush the entire top with beaten egg.
10 - Bake for 30 to 35 minutes until the pastry is puffed up and golden brown all over. When it comes out of the oven, sprinkle the top with some coarse salt and let it rest for 10 minutes before slicing into it.

# Notes:

01 - Chicken thighs stay more moist and flavorful than chicken breasts, but you can use either.
02 - Make sure your puff pastry is thawed but still cold when you work with it for the best flaky texture.
03 - Using the same skillet for everything builds up layers of flavor in the sauce.
04 - Don't skip the resting time after baking. It helps the filling set up so it doesn't spill everywhere when you cut it.
05 - You can make the filling a day ahead and assemble and bake when ready to serve.
06 - For a fancy look, cut the top pastry into strips and weave them into a lattice pattern.

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