Chicken Pot Pie

A golden, cozy one-pot wonder with a flaky puff pastry crust — adapted from Goop and made for chilly nights.

Adapted from Goop

Ingredients

• 1 tablespoon olive oil

• 3 tablespoons butter

• 1 leek, cleaned well and sliced into half-moons

• 2 medium carrots, diced

• 2 stalks celery, diced

• 3 garlic cloves, minced

• 1 thyme sprig

• 1 teaspoon herbes de Provence

• 3 tablespoons all-purpose flour

• 2½ cups vegetable stock

• Salt and pepper to taste

• 1 cup frozen peas

• 3 tablespoons finely chopped parsley

• 1 organic rotisserie chicken, shredded

• 1 sheet frozen puff pastry, thawed

• 1 egg + 2 tablespoons water, for egg wash

Instructions

1. Preheat the Oven
   Heat oven to 400°F (200°C).

2. Cook the Vegetables
   In a 2¾ quart Dutch oven, heat olive oil and butter over medium until butter is foamy. Add leek, carrot, celery, garlic, thyme, and herbes de Provence. Sauté for 10 minutes, until softened and lightly browned.

3. Make the Sauce
   Stir in flour and cook for 1–2 minutes. Slowly add vegetable stock, stirring constantly. Cook for 8–10 minutes, until thickened and creamy.

4. Add the Fillings
   Remove from heat. Fold in the shredded chicken, peas, and parsley. Remove the thyme sprig and season to taste. Let the mixture cool completely.

5. Top with Pastry
   On a floured surface, roll out the puff pastry and cut a 12-inch circle. Whisk together the egg and water. Brush the edges of the Dutch oven with egg wash, then gently place the pastry over the top, pressing to seal around the edges. Cut slits in the pastry to let steam escape and brush the top with egg wash.

6. Bake and Serve
   Place the pot on a parchment-lined baking sheet and bake for 30 minutes, until golden and puffed. Serve hot.