Chicken Pot Pie

Instructions

1. Preheat the oven to **425°F** to roast the **1 lb chicken breasts** and par-bake the **9-inch pie crust**.
2. Season and roast the chicken: Place the **1 lb skinless, boneless chicken breast halves** on a baking sheet. Drizzle with **2 tbsp olive oil** and season both sides with **salt to taste**, **black pepper to taste**, and **garlic powder to taste**. Roast at **425°F** for **10–12 minutes**, or until the chicken is cooked through. Let cool slightly, then cut the chicken into **1/2-inch cubes**.
3. Pre-cook the vegetables: Place **1 cup sliced carrots** and **1 cup sliced celery** in a microwave-safe covered dish. Microwave on HIGH for **6 minutes**, until just tender. Set aside. Measure **1 cup peas** (frozen or canned) and keep them ready for assembling the filling.
4. Make the gravy base: In a saucepan over medium heat, melt **1/3 cup butter**. Add **1 chopped medium onion** and cook, stirring occasionally, until the onion is soft and translucent.
5. Build the roux: Stir **1/3 cup all-purpose flour**, **1/2 tsp salt**, **1/4 tsp black pepper**, **1/4 tsp garlic powder**, and **1/2 tsp tarragon** into the cooked onions and butter. Cook for 1–2 minutes, stirring constantly, until the flour mixture is smooth and slightly foamy.
6. Add liquids: Slowly pour in **1 3/4 cups chicken broth** and **2/3 cup milk**, whisking constantly to avoid lumps. Simmer over medium-low heat, stirring frequently, until the gravy thickens and becomes smooth. Remove from heat and set aside while you prepare the crust.
7. Par-bake the crust: Place the **9-inch unbaked pie crust** into a pie dish. Poke several holes in the bottom of the pie crust with a fork to prevent puffing. Bake at **425°F** for about **5 minutes**, then remove from the oven.
8. Assemble the filling: In the par-baked pie crust, place the **1/2-inch cubed roasted chicken**, **microwaved carrots and celery**, and **1 cup peas** in an even layer. Pour the hot gravy made with **butter, onion, flour, seasonings, chicken broth, and milk** over the chicken and vegetables, spreading gently so it fills in the gaps.
9. Top with puff pastry: Lay the **sheet of puff pastry** over the top of the pie. Trim off any excess puff pastry and discard or save for another use. Press the edges of the puff pastry to the rim of the pie crust to seal. Use a sharp knife to cut several small slits in the top of the puff pastry to allow steam to escape.
10. Bake the pie: Return the assembled pot pie to the **425°F** oven and bake for **30–35 minutes**, or until the puff pastry is golden brown and the filling is bubbly around the edges.
11. Rest and serve: Remove the Chicken Pot Pie from the oven and let it cool for about **10 minutes** before slicing and serving. This rest time helps the filling set slightly so it slices more cleanly.