Comforting Chicken Pot Pie
Ingredients:
5-6 boneless, skinless thinly sliced chicken breasts
6 carrots, chopped
1 large yellow onion, diced
5 cloves of garlic, chopped
1 pack of brown mushrooms
1 cup of frozen peas
Large handful of thinly chopped spinach
2 cups of chicken stock
2 T all purpose flour
3/4 cup heavy cream
2 packs Pillsbury Crescent Dough Sheets; cut in rectangular strips (any dough works but I found this was easiest)
1 egg
Fresh thyme and rosemary to taste
Salt, pepper to taste
2 T Unsalted Kerrygold Butter
1 T Extra Virgin Olive Oil
*Cast Iron Pans work best with this, but if you don’t have one, just use a regular pan to cook everything and transfer to a pan that can be used in the oven
Method:
Preheat oven to 400 Fahrenheit
Heat cast iron pan to med/high heat with olive oil. Sear chicken until golden ~4 minutes each side, season with salt and pepper. Set aside and chop into small cubes.
Toss in butter, carrots, onions, mushrooms. Sauté until translucent (~6-7 mins).
Reduce heat to medium low. Making a roux, slowly add in butter and flour and mix until it forms a paste. Add fresh spices (a few sprigs of each is great here).
Slowly stir in chicken stock and continue stirring, thickening mixture. Once completely mixed, stir in heavy cream. Increase heat to medium and simmer until thick (~5 mins).
Once fully combined, remove from heat and add in chicken, frozen peas and chopped spinach. Slowly stir to combine. Mixture should be thick, creamy, and evenly distributed.
Layer dough on top of mixture, covering edges of pan. Brush the top of dough with the egg (scrambled), and finally, top with more herbs!
Bake for ~15 minutes, or until top is golden brown and dough is cooked thoroughly.
