Roasted Broccoli and Chicken Pot Pie With Garlic Butter Crust
{This post is sponsored by Earthbound Farm}
Keeping it simple but delicious with this one Skillet Chicken Broccoli Pot Pie with Garlic Butter Phyllo Crust. Definitely not your average pot pie. I took a classic and added some different flavors with caramelized shallots, fresh herbs, roasted broccoli and the most delicious garlic butter puff pastry crust. Every bite melts in your mouth. Not only is this pot pie delicious, it’s also a cozy one skillet recipe. Perfect for both fall and winter nights ahead.
This one skillet pot pie is easy and takes little time to prep. Everything from the chicken to the precut Broccoli florets (that are already washed and ready to use), to the creamy white wine sauce is all made in the very same skillet.
I started out by roasting the Broccoli florets but only until they were charred on one side. In the same skillet I seared the chicken breast then started on the sauce by caramelizing the shallots and garlic along with the herbs to really give the pot pie some flavor. Once the herbs were fragrant I added the chicken back in along with the wine and the rest of the ingredients. Its important to note that you absolutely have to add the broccoli back in to the sauce when it’s ready for the oven. If you happen to have already cooked chicken on hand, you can totally toss that in to save time.
For this particular pot pie, I only used broccoli but you can totally add any veggies of your choice, check out Earthbound Farm’s recipe ready vegetables!
One Skillet Roasted Broccoli and Chicken Pot Pie
Ingredients:
2 tbsp olive oil
3 chicken breast
2-3 bags of 9oz Earthbound Farm Organic Broccoli Florets
8 tbsp butter
8 garlic cloves, finely chopped
1 tbsp fresh thyme,chopped
1 tbsp fresh sage,chopped
1 tbsp fresh rosemary,chopped
1/2 -1 cup white wine
3/4 cup heavy cream
2 1/4 cups chicken broth
S+P
1 lemon juice + Zest
2 tsp smoked paprika
3 tsp red pepper flakes
1 sheet puff pastry
1:1 flour to water ratio (check step 5)
Egg wash
Instructions:
Preheat the oven to 450.
Arrange the Broccoli on a cast iron or oven sage skillet and drizzle with olive oil. Roast for 10 minutes or until charred on one side. Remove from the skillet and set aside.
Season the chicken breast with S+P, smoked paprika and red pepper flakes.
Heat olive oil in the same skillet on medium. Sear the chicken breast on both sides and remove from the pan ( DO NOT FULLY COOK THE CHICKEN). When its cooled, slice or chop it.
On medium, melt 8 tbsp butter In the same skillet and add the half of the garlic along with red pepper flakes and the herbs. Cook for a few minutes until fragrant then add the chicken. cook the chicken for about 5 minutes then add the white wine and let it cook down. Add the chicken broth along with the lemon juice and zest.
Reduce the heat to medium-low, stir in the heavy creamy (you can start at 1/2 cup and up to 1 cup) and add the smoked paprika. Let it cook for about 20 min. Add in a 1:1 ratio of flour and water so 1/4 cup flour to 1/4 cup water. At the end, add the Broccoli back in.
Let it cool for about 5 minutes while you work on the puff pastry top crust and the garlic butter.
Melt the rest of the butter and add in the chopped garlic. Roll out the puff pastry and put it over the top of the skillet. tuck the puff pastry into the skillet and do an egg wash, then brush the top with the garlic butter (be generous and make sure the entire dough is covered in the butter).
Bake until golden brown (about 25 min) , let it cool then serve.
Enjoy!
