Individual Chicken Pot Pie with Puff Pastry

• 2 tablespoons vegetable oil, dividedvegetable-oil
• 1 1/2 pounds chicken thighs and/or breast, skin and bone removed, cut into 1/2-inch cubeschicken
• 2 1/2 teaspoons kosher salt, dividedsalt
• 1 large yellow onion, choppedonion
• 8 ounces cremini mushrooms, sliced 1/4-inch thickmushroom
• 2 medium carrots, peeled and cut into 1/4-inch thick slicescarrot
• 2 medium celery stalks, cut into 1/4-inch thick slicescelery
• 2 cloves garlic, mincedgarlic
• 1/2 teaspoon freshly ground black pepperpepper
• 1/2 teaspoon dried thymethyme
• 1/2 teaspoon dried tarragontarragon
• 2 ounces unsalted butterbutter
• 3 ounces all-purpose flourflour
• 2 cups low-sodium chicken brothchicken-broth
• 1 1/2 cups 2 percent milk, room temperaturemilk
• 8 ounces frozen green peas
• 1 teaspoon freshly chopped thymethyme
• 1 teaspoon freshly chopped tarragontarragon
• 10 ounces bread flourbread-flour
• 2 ounces whole wheat flourflour
• 1 teaspoon fine kosher saltsalt
• 10 ounces unsalted butter, cubed and frozenbutter
• 12 tablespoons ice waterwater
• 1 large egg beatenegg
• 1 tablespoon waterwater

1. 01Position an oven rack in the middle of the oven and preheat to 425 degrees F.
2. 02For the filling: Place 1 tablespoon vegetable oil into a 10-inch cast-iron skillet and set over high heat until it shimmers. Add the chicken, season with 1 teaspoon of salt, and cook, stirring occasionally, until the chicken is no longer pink on the outside but not dry, 4 to 6 minutes. Remove the chicken from the skillet and set aside in a medium bowl.
3. 03Decrease the heat to medium and heat the remaining tablespoon vegetable oil in the skillet until it shimmers. Add the onions, mushrooms, carrots, celery, garlic, remaining 1 1/2 teaspoons of salt, black pepper, dried thyme, and dried tarragon, and stir to combine. Cook, stirring occasionally, until the onions have softened, about 5 minutes. Add the butter and melt. Stir in the flour and cook for 1 to 2 minutes. Gradually stir in the chicken broth and milk. Bring to a simmer, stirring continually. Continue stirring until the sauce thickens, about 3 minutes. Remove the skillet from the heat and stir in the peas, thyme, tarragon, and reserved chicken. Cover and set aside.
4. 04For the crust: Combine the bread flour, whole wheat flour, and salt in a medium mixing bowl. Place in the freezer for 1 hour.
5. 05Place the flour mixture and butter in a mound on a clean work surface. Use a bench scraper to cut the butter into the flour until the mixture is crumbly and the butter pieces are about the size of almonds. Add the ice water, 2 tablespoons at a time, and mix into the dough, using the bench scraper, until it just barely comes together. Do not add too much water, it will come together.

Calories

1605 kcal

Protein

54 g

Fat

110 g

Saturated fat

54 g

Carbs

103 g

Fiber

9 g

Sugar

13 g

Sodium

1940 mg

Cholesterol

403 mg

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