Tuscan Chicken Pot Pie

Ingredients and Weight:

• 1 (3-pound) whole chicken, cut into 8 pieces
• 1 tablespoon olive oil
• 1/2 cup chopped onion
• 1/2 cup chopped carrots
• 1/2 cup chopped celery
• 2 cloves garlic, minced
• 3 thyme sprigs
• 2 rosemary sprigs
• 2 bay leaves
• 2 cups chicken broth
• 1 cup dry white wine
• 1 cup heavy cream
• 1/2 cup frozen peas
• 1/4 cup chopped fresh basil
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 (15-ounce) package puff pastry, thawed

Preparation Time:

• 30 minutes

Cooking Time:

• 1 hour and 15 minutes

Difficulty Level:

• 3

Preparation Method Steps:

1. Preheat oven to 375 degrees F (190 degrees C).
2. Heat olive oil in a large Dutch oven over medium heat.
3. Add chicken pieces and cook until browned on both sides.
4. Add onion, carrots, celery, garlic, thyme, rosemary, and bay leaves to the pot.
5. Sauté for 5 minutes, or until vegetables are softened.
6. Add chicken broth, white wine, and heavy cream to the pot.
7. Bring to a boil, then reduce heat and simmer for 30 minutes, or until chicken is cooked through.
8. Remove chicken from the pot and set aside to cool.
9. Add peas to the pot and simmer for 5 minutes, or until cooked through.
10. Shred or dice the chicken and add it back to the pot.
11. Stir in basil, salt, and pepper.
12. Pour the mixture into a 9x13-inch baking dish.
13. Roll out the puff pastry on a lightly floured surface.
14. Cut the puff pastry into 8 rectangles and place them over the top of the baking dish.
15. Bake for 30 minutes, or until the puff pastry is golden brown and the filling is bubbly.

Nutritional Information:

• Calories: 500
• Fat: 25 grams
• Protein: 35 grams
• Carbohydrates: 40 grams

Dish Characteristics:

• Creamy and flavorful filling
• Buttery, flaky crust
• Perfect for a cozy winter meal

User Comments:

• "This chicken pot pie was absolutely delicious! The filling was creamy and flavorful, and the crust was flaky and buttery. I will definitely be making this again."
• "I was pleasantly surprised by how easy this recipe was to make. It was ready in less than an hour and a half, and it tasted like it had been simmering all day long."
• "This is the perfect comfort food for a cold winter night. The creamy filling and flaky crust will warm you right up."

Special Precautions and Tips:

• Be sure to cut the chicken into even pieces so that it cooks evenly.
• Do not overcook the chicken, or it will become dry and tough.
• If you do not have dry white wine on hand, you can substitute chicken broth or water.
• If you do not have a 9x13-inch baking dish, you can use a 12-inch round baking dish.
• Let the chicken pot pie rest for 10 minutes before serving, so that the filling can set.