A Pretty Classic Chicken Pot Pie - Alison Roman

Name: A Pretty Classic Chicken Pot Pie - Alison Roman
Ingredients: 2 pounds bone-in, skin-on chicken breasts or thighs (smaller work better here); Kosher salt; freshly ground black pepper; 2 tablespoons olive oil; 4 celery stalks, thinly sliced; 6 garlic cloves, finely chopped; 1 medium onion , thinly sliced; 1 tablespoon thyme leaves , coarsely chopped; ¼ cup all-purpose flour; ½ cup white wine; 3 cups low-sodium chicken broth or stock , or three cups water and one tablespoon Better than Bouillon; ½ cup frozen peas (sadly, a whole bag is too many peas for my taste); ¼ cup finely chopped parsley; ¼ cup finely chopped chives; 2 tablespoons finely chopped tarragon; 1 (12-or 14-ounce) sheet (or 2 8½-ounce sheets pressed together at the edges) frozen puff pastry , thawed, rolled into a 12-inch circle; 1 large egg , beaten

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If you like stuffing, if you like chicken, if you like things baked beneath a buttery crust, then this chicken pot pie is for you.

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Pastry brush
Cast iron skillet
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Ingredients

2 pounds bone-in, skin-on chicken breasts or thighs (smaller work better here)
Kosher salt
freshly ground black pepper
2 tablespoons olive oil
4 celery stalks, thinly sliced
6 garlic cloves, finely chopped
1 medium onion , thinly sliced
1 tablespoon thyme leaves , coarsely chopped
¼ cup all-purpose flour
½ cup white wine
3 cups low-sodium chicken broth or stock , or three cups water and one tablespoon Better than Bouillon
½ cup frozen peas (sadly, a whole bag is too many peas for my taste)
¼ cup finely chopped parsley
¼ cup finely chopped chives
2 tablespoons finely chopped tarragon
1 (12-or 14-ounce) sheet (or 2 8½-ounce sheets pressed together at the edges) frozen puff pastry , thawed, rolled into a 12-inch circle
1 large egg , beaten