Chicken Pot Pie A La Jeremy and Jasmin

Ingredients

• 1-2 tablespoons olive oil
• 2 cloves garlic, minced
• 1/2 cup chopped onion
• 1/2 cup diced celery
• 1/2 cup diced carrots
• 2 cups chopped cooked chicken
• 1/4 cup all-purpose flour
• 2 cups chicken broth
• 1/2 cup heavy cream
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried parsley
• Salt and pepper, to taste
• 1/2 cup frozen peas
• 1 sheet puff pastry, thawed

Directions

1. Preheat oven to 400°F (200°C).
2. In a large skillet, heat olive oil over medium-high heat. Add garlic, onion, celery, and carrots and cook, stirring occasionally, until vegetables are softened, about 5 minutes.
3. Add chicken and cook for 2 minutes more.
4. Sprinkle flour over the vegetables and chicken and cook, stirring, for 1 minute.
5. Stir in chicken broth and cream, then add thyme, oregano, and parsley. Bring the mixture to a simmer and cook for 3 minutes, stirring frequently.
6. Remove from heat and season with salt and pepper, to taste. Add frozen peas and stir to combine.
7. Transfer the mixture to a 9-inch pie plate.
8. Cut puff pastry into 1-inch strips and arrange in a lattice pattern over the top of the pie.
9. Bake for 20-25 minutes, or until the top is golden brown.
10. Let cool for 10 minutes before serving.

Interesting Facts

• This dish is named after Jeremy and Jasmin, two chefs who created the recipe.
• Chicken Pot Pie is a classic American comfort food.
• Puff pastry is a flaky, light pastry dough that is used to make pies and other pastries.