Chicken Pot Pie

Method

1. 01
   Step 1Season and sear chicken

   Season the chicken breasts with salt, black pepper, and smoked paprika. Sear in vegetable oil on both sides until golden brown. It's okay if the chicken is still slightly undercooked inside, as it will continue cooking in the sauce. The key is not to overcook and dry it out. Remove the chicken and shred it into pieces.

   Note

   Don't fully cook the chicken—it will finish in the sauce to stay moist

   Chicken breastSaltBlack pepperSmoked paprikaVegetable oil
2. 02
   Step 2Sauté the vegetables

   In the same pan, melt the butter. Sauté the onion, celery, and carrots until softened. Add the garlic, salt, black pepper, smoked paprika, dried garlic and flour. Stir well.

   ButterOnionCeleryCarrotGarlicSaltBlack pepperSmoked paprikaGarlic powderAll-purpose flour
3. 03
   Step 3Simmer with broth

   Add the shredded chicken and chicken broth. Cover and simmer for a few minutes.

   Chicken breastChicken stock
4. 04
   Step 4Add peas and cream

   Add the green peas and cream. Stir well and adjust the salt to taste. Cook for another few minutes until the filling is creamy.

   PeaHeavy creamSalt
5. 05
   Step 5Assemble the pot pie

   Transfer the chicken mixture to a baking dish. Cover with the puff pastry and brush the top with egg yolk.

   Puff pastryEgg yolk
6. 06
   Step 6Bake until golden30 min

   Bake at 200°C (400°F) until the puff pastry is golden brown and crispy. Serve hot.