Name: Olivelle Chicken Pot Pie
Ingredients: 2 Chicken Breasts; 1 Tbsp plus 1 tsp Olivelle Sicilian Seasoning Salt, divided; 1 Tbsp plus 2 tsp Olivelle Wild Mushroom & Sage Infused Olive Oil, divided; 4 Slices Bacon, diced; ½ Yellow Onion, diced; 1 Large Carrot, diced; 2 Celery Stalks, diced; 1 cup Sliced Crimini Mushrooms; 4 Large Garlic Cloves, minced; 2 Tbsp Olivelle Parmesan Asiago Dipper & Seasoning; 1 Tbsp Olivelle Dark Balsamic Vinegar of Modena; ½ cup Dry White Wine; ½ cup Flour; 2 cups Chicken Broth; 1 cup Milk; 1 ½ cups Frozen Peas; 1 package Frozen Puff Pastry, thawed and cut into 2-3in squares; 1 Egg

Description

Servings: 6-8

Prep Time: 20 Minutes

Cook Time: 60 Minutes

Ingredients

Scale

2 Chicken Breasts
1 Tbsp plus 1 tsp Olivelle Sicilian Seasoning Salt, divided
1 Tbsp plus 2 tsp Olivelle Wild Mushroom & Sage Infused Olive Oil, divided
4 Slices Bacon, diced
½ Yellow Onion, diced
1 Large Carrot, diced
2 Celery Stalks, diced
1 cup Sliced Crimini Mushrooms
4 Large Garlic Cloves, minced
2 Tbsp Olivelle Parmesan Asiago Dipper & Seasoning
1 Tbsp Olivelle Dark Balsamic Vinegar of Modena
½ cup Dry White Wine
½ cup Flour
2 cups Chicken Broth
1 cup Milk
1 ½ cups Frozen Peas
1 package Frozen Puff Pastry, thawed and cut into 2–3in squares
1 Egg

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 375°F. Butterfly the chicken breasts and season with 1 Tbsp Sicilian Seasoning Salt and 1 Tbsp Wild Mushroom & Sage Infused Olive Oil. Place on a baking sheet and bake until the internal temperature reaches 165°F, about 20 minutes. Shred the chicken and set aside.
In an oven-safe Dutch oven or large high-sided skillet, cook the diced bacon over medium-low heat until browned and most of the fat has rendered.
Add the diced onion, carrot, celery, and sliced mushrooms. Increase the heat to medium and sauté for about 15 minutes, or until the vegetables are softened and the mushrooms have cooked down.
Stir in the minced garlic and cook for about 1 minute until fragrant. Pour in the white wine and deglaze the pan, scraping any browned bits from the bottom. Let the wine reduce slightly.
Sprinkle the flour over the vegetable mixture and cook for 2-3 minutes, stirring continuously to eliminate the raw flour taste.
Gradually pour in the chicken broth while stirring to avoid lumps, then add the milk and stir until smooth. Fold in the shredded chicken and frozen peas.
Arrange the puff pastry squares over the filling, overlapping them slightly to cover the top completely. Whisk egg with about 1 Tbsp water. Brush the pastry with the beaten egg wash.
Place the pan on a baking sheet to catch any spills. Bake for 20-25 minutes at 375F, or until the puff pastry is golden brown and puffed up.

Notes

Recipe courtesy of olivelle.com.