Chicken potpie NYTines

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 medium yellow onion, peeled and finely chopped (about 1 cup)
• 2 medium carrots, peeled and chopped (about 1 heaping cup)
• 1 celery stalk, finely chopped (about ¼ cup)
• 2 garlic cloves, minced
• 12 ounces mushrooms (preferably oyster), roughly chopped (about 4 cups)
• 1 fresh rosemary sprig (or 1 teaspoon dried rosemary), plus more for garnish (optional)
• Kosher salt (such as Diamond Crystal) and freshly ground black pepper
• 2 tablespoons unsalted butter
• ½ cup all-purpose flour
• 3 cups chicken broth
• ½ cup heavy cream
• 3 boneless, skinless chicken thighs (about 1 ¼ pounds), cut into ½-inch pieces
• 1 ½ cups frozen peas
• 1 (8-ounce) sheet frozen puff pastry, thawed
• 1 egg, beaten, for brushing
• ¼ teaspoon fennel seed (optional), crushed

Method

1. Heat the oven to 400 degrees and line a sheet pan with foil.
2. Heat the olive oil in a medium (10-inch) skillet or Dutch oven (preferably oven-safe) over medium.
3. Add the onion, carrots, celery and garlic and cook until just beginning to soften, about 3 minutes.
4. Add the mushrooms, rosemary sprig and 1 teaspoon salt and cook, stirring occasionally, until mostly soft and much of the liquid has sweated out, about 10 minutes.
5. Stir in the butter until melted. Add the flour and cook, stirring, to coat the vegetables and to brown slightly, about 3 minutes.
6. Add the broth by the cupful, stirring constantly with a wooden spoon and scraping up any bits from the bottom of the skillet. Bring to a simmer and stir until it thickens to make a gravy.
7. Reduce the heat, stir in the cream and cook over low heat just until combined.
8. Add the chicken, remaining 1 teaspoon salt and ½ teaspoon pepper, and stir over low heat until chicken is mostly cooked through, 3 to 5 minutes.
9. Remove from the heat and discard the rosemary sprig. Stir in the peas and season the gravy to taste with salt and pepper.
10. If the pan is not oven-safe, transfer the mixture to a deep, 10-inch pie pan or baking pan. Place the pan on the prepared sheet pan to collect any drips.
11. Unroll the puff pastry and place it over the filling, with a 1-inch overhang on all sides, stretching slightly if needed. Trim any excess pastry with a sharp knife and set aside.
12. Brush the top of the pie with the beaten egg and cut several small slits in any pattern to allow steam to escape.
13. Scatter small rosemary sprigs over the top, along with fennel seed or pepper, if desired.
14. Bake until the puff pastry is puffed and golden brown, about 20 minutes.
15. Reduce the oven temperature to 375 degrees and bake until the pastry is cooked through and the filling is bubbly, 15 minutes more.
16. Set aside for 10 to 15 minutes to cool slightly before serving.

Notes

A quick version using store-bought puff pastry. Cream can be swapped for sour cream or half-and-half. The puff pastry will shrink as it cooks, so make sure it covers the top with room to spare.