This recipe is so easy a drunk girl can make it, as I was on my second glass of white wine while whipping this perfectly golden chicken pot pie together. I put in about an hours worth of prep work for this dish, however (before cracking that bottle!), but if you aren’t feeling extra then skip all that and use a good quality rotisserie chicken and fresh/frozen pre-cut veggies instead. Although, the winter veggies came to life in this buttery dish and the turnips were especially luscious and creamy! So, the prep work was definitely worth it! Now, I don’t think I’ll ever make a pot pie without turnips again! As always, my advice is to choose whichever ingredients you prefer. Whatever you do, just don’t skip the wine!

Ingredients

2 skin-on split chicken breasts

2 sheets of puff pastry, thawed per package directions

2 turnips, peeled, trimmed, petited diced

2 carrots, trimmed, diced

2 cups Brussel’s sprouts, trimmed, quartered, quarter pieces sliced in half

2 cups kale, ribs removed, chopped

2 tbsp AP flour

2 tbsp butter

4 cups chicken stock

1 cup sour cream

1 tbsp herbs de Provence, divided

1 sprig rosemary

1 bunch fresh sage

Salt and pepper to taste

1/4 cup egg wash, optional

Method

Preheat oven to 350 degrees. Preheat a cast iron skillet over med high flame.

Once the skillet is very hot, generously salt and pepper the split chicken breast on all sides. Place skin side down in the skillet and sear until the skin is golden brown, about 5 to 8 minutes. Flip the chicken, top with the rosemary and fresh sage, then transfer to the oven and roast until the chicken is just cooked through, about 40 minutes. You want the chicken done enough to easily handle but not fully at 165 degrees, as it will continue to cook in the oven later. So, remove it from the oven once it reaches about 145 degrees, as this will also help the chicken breast to not over cook and dry out. Remove the rosemary and sage and discard. Set the chicken aside on a clean surface to cool.

Once the chicken is removed, increase the oven to 400 degrees. Allow to preheat.

In the same skillet, turn the flame on med high and add in the Brussel’s sprouts. Salt, pepper, and add in the herbs de Provence, reserving a small amount of the herbs to sprinkle over the puff pastry later, optional. Continue to sauté until the sprouts are very tender, stirring occasionally and turning up all the fond from the bottom of the skillet as you do. Next add in the turnips, carrots, and kale. Taste and adjust seasonings as desired. Turn off the heat and cover with a loose fitting lid. Set aside.

In a med sauce pan, heat the butter over med high flame until it just begins to brown, about 3 to 5 minutes. Add in the AP flour and stir until the flour and butter are incorporated and smooth. Continue to cook the flour until it is golden in color, about 5 minutes. Slowly whisk in the chicken stock and sour cream. Bring up to a simmer then reduce the flame to medium. Continue simmering until the stock has thickened into a loose gravy, whisking occasionally, about 20 to 30 minutes.

Meanwhile, on a silicone baking mat or clean surface roll out the defrosted puff pastry with a bit of extra flour until it is smooth and about 1/4″ thick. Cut the puff pastry into 2″ by 2″ squares (or get creative and make it your own!). Set aside.

Debone the chicken breast. Reserve the bones and skins for stock or discard. Cut the breast meat into bite size cubes and then stir into the vegetables. Add in next the gravy and gently stir to combine. Layer the puff pastry over top and around the edges of the skillet leaving a few small gaps to release steam as the pot pie cooks. If using the egg wash, mix about a tbsp of cold water with one egg and gently brush over top the puff pastry. I like to then finish the puff pastry with salt, pepper, and dried herbs, but this is all optional.

Transfer the pot pie to the 400 degree oven. Bake until the puff pastry is golden brown and crispy around the edges of the skillet, about 35 to 45 minutes. Allow to cool slightly (if you can!) then serve and enjoy!