Deconstructed Chicken Pot Pie with Herb-Laminated Crust

Ingredients

• 1 lb boneless skinless chicken thighs
• 2 cups all-purpose flour
• 10 tbsp cold unsalted butter
• 2 tbsp fresh thyme leaves
• 1 tbsp chopped fresh rosemary
• 6 tbsp ice water
• 1 diced yellow onion
• 2 diced carrots
• 2 diced parsnips
• 2 diced celery stalks
• 3 minced garlic cloves
• 2 cups chicken stock
• 1/2 cup heavy cream
• 1/2 cup frozen peas(optional)
• 1 tbsp tomato paste
• 1 beaten egg
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil

Instructions

1. 1

   Make the dough: whisk flour and 1/2 tsp salt, cut in 8 tbsp cold butter until pea-sized pieces remain, add ice water gradually, and form into a rectangle. Wrap and chill 20 minutes.

2. 2

   Laminate the crust: roll the chilled dough into a rectangle, dot with remaining 2 tbsp cold butter and sprinkle with half the thyme and rosemary, fold in thirds like a letter, roll out again, and repeat the fold twice more. Chill while preparing the filling.

3. 3

   Sear the chicken: pat thighs dry, season with salt and pepper, and brown in olive oil in a Dutch oven over medium-high heat, about 4 minutes per side. Remove and set aside.

4. 4

   Build the ragout: in the same pot, sauté onion, carrots, parsnips, and celery for 6 minutes, add garlic and tomato paste and cook 1 minute, then stir in 3 tbsp flour. Deglaze with chicken stock, return chicken, and simmer covered for 30 minutes until tender.

5. 5

   Finish the filling: shred the chicken, stir in heavy cream, peas, and remaining herbs, and simmer uncovered 5 minutes until thickened. Season to taste.

6. 6

   Bake the lids: preheat oven to 400°F, roll the laminated dough 1/2-inch thick, cut two rounds, brush with beaten egg, and bake on a parchment-lined sheet for 22-25 minutes until deeply golden and puffed.

7. 7

   Serve: spoon the ragout into shallow bowls and top each with a hot, flaky pastry lid.