Chicken Pot Pie

Steps:

1. Heat up 1Tbsp of chili oil and 4 Tbsp of butter on medium heat in a dutch oven or heavy bottomed pot with high walls.
2. Dice up carrots, onion, and celery. Quarter mushrooms and add all to warm chili oil butter mixture.
3. Cook down and add in thyme and bay leaf for 8-10 minutes, but don’t let brown. If it begins to brown, turn the heat down.
4. Chop up or shred rotisserie chicken.
5. Add the juice of half a lemon.
6. Add flour and cook for 3-5 minutes. Once flour starts to stick to the bottom of the pot, add chicken stock gradually.  Bring to a simmer on medium low heat.
7. Add rotisserie chicken, followed by heavy cream.
8. Add black pepper, salt to taste, and hot garlic.
9. Remove thyme and bay leaf
10. Add peas and stir well.
11. Set aside and let cool
12. Preheat oven to 425 degrees fahrenheit and beat egg until streak free for egg wash.
13. Coat your surface with some all purpose flour and roll out puff pastry until large enough to cover your pie tin or skillet with 1” overhang.
14. Add filling to the skillet and spread evenly, followed by draping the puff pastry over the skillet. Crimp the edges (optional).
15. Brush on eggwash and make radiating slits for steam to escape while baking.
16. Bake for 50 minutes and check 20 minutes in to see browning of puff pastry. If browning, turn heat down to 375 degrees fahrenheit.
17. Once the puff pastry is fully puffed and brown, remove from the oven and let rest for 30 minutes.
18. Add a drizzle of extra chili crisp for extra spice and crunch (optional)!

Notes:

For serving purposes, we recommend removing pastry first and spoon on filling separately. Recipe by Claire Saffitz - watch her video here.