Chicken Pot Pie à la Michael

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 400°F

Step 2

Oil/butter a pan, add the chicken, season with salt and pepper, and cook the chicken. Let it sit for a minute once it’s removed from the pan, so the chicken stays moist once cut. It’s okay if the chicken is slightly undercooked in the center since it’ll finish cooking in the oven.

Step 3

Cut the chicken into 1-inch cubes and set aside

Step 4

Throw a knob of butter (4 tbsp) into a pot and cook the onions until they’re translucent

Step 5

Add the other vegetables (16 oz of peas and carrots) and another knob of butter. Doesn’t really matter what you put in, up to your preference

Step 6

Once done cooking, mix in 3 tbsp of flour and stir so the flour doesn’t clump up. The flour is added to thicken the gravy

Step 7

Pour in the chicken broth and heavy whipping cream (whole milk can be used a substitute if you don’t have heavy whipping cream)

Step 8

Stir until it thickens into a gravy. A good way to tell if you’re done is the spoon test. Dip your wooden spatula in and if the sauce runs off and doesn’t leave anything behind, it’s not done.

Step 9

The gravy should reduce over time, but if it’s not thick enough add another tbsp of flour and stir

Step 10

Butter a cast iron skillet and layer the bottom with a puff pastry sheet

Step 11

Pour in the gravy vegetable mixture and then add the chicken

Step 12

Seal the top with the other pie crust and cut three steam vents in the middle

Step 13

Apply an egg wash to the top of the crust

Step 14

Bake until the crust is golden brown, approx. 20-25 minutes