Creamy Chicken Pot Pie

• Chicken thigh(700 g)
• Puff Pastry(500 g)
• Onion(1)
• Carrot(2)
• Celery(2)
• Garlic(3 cloves)
• Peas(150 g)
• Butter(60 g)
• Flour(60 g)
• Chicken Stock(500 ml)
• Heavy cream(180 ml)
• Thyme(1 tsp)
• Black pepper(1 tsp)
• Salt(1½ tsp)
• Olive oil(1 tbsp)
• Eggs(1)

Method

1. 1

   Preheat the oven to {Puff Pastry} temperature. Dice the {Onion}, {Carrot}, and {Celery}, mince the {Garlic}, and cut the {Chicken thigh} into rough bite-size pieces.

   ~10 min

2. 2

   Heat {Olive oil} and half the {Butter} in a large pan over medium-high heat. Add the {Chicken thigh}, season with half the {Salt} and half the {Black pepper}, and cook until lightly golden on the outside, 5 minutes.

   ~5 min

3. 3

   Add the {Onion}, {Carrot}, and {Celery}. Cook until softened, about 8 minutes, then stir in the {Garlic} and {Thyme} for 1 minute.

   ~9 min

4. 4

   Stir in the remaining {Butter} and sprinkle over the {Flour}. Cook for 1 minute, then gradually pour in the {Chicken Stock} and {Heavy cream}, stirring well until smooth. Add the remaining {Salt} and {Black pepper}, then fold in the {Peas}. Simmer until the filling is thick and gravy-like, 10 minutes.

   ~11 min

5. 5

   Transfer the filling to a baking dish and let it stand for 5 minutes so it stops steaming heavily. Lay the {Puff Pastry} over the top, trim if needed, and cut a few small slits. Beat the {Eggs} and brush over the pastry.

   ~10 min

6. 6

   Bake until the pastry is puffed and golden-brown and the filling bubbles at the edges, 25 minutes.

   ~25 min

7. 7

   Rest for 5 minutes, then scoop and serve while hot.

   ~5 min