Classic Oscar Chicken Pot Pie By Chef Bobby

INGREDIENTS 2 lbs boneless, skinless chicken, cut into 1-inch chunks Salt and black pepper 3 tbsp all-purpose flour 4 tbsp vegetable oil 4 tbsp unsalted butter, divided ½ lb red potatoes, ½-inch pieces ½ lb carrots, ½-inch pieces 1 medium yellow onion, diced 2 garlic cloves, minced Pinch crushed red pepper flakes 1 thyme sprig, 1 bay leaf 1 cup white wine 2 cups chicken stock 1 cup + 1 tbsp heavy cream ¼ cup dry sherry ½ cup peas (fresh or frozen) ½ lb frozen puff pastry, thawed 1 egg Optional truffle garnish INSTRUCTIONS Season chicken with salt and pepper and toss with 2 tbsp flour. Heat 2 tbsp oil in a large skillet over medium-high heat and sauté chicken until lightly golden and cooked through, 5–10 minutes. Transfer to a plate. Add remaining oil and 2 tbsp butter to the pan. Cook potatoes, carrots, and onion until glossy, 2–3 minutes. Reduce heat to medium; add garlic, pepper flakes, thyme, and bay leaf and cook 2–3 minutes more. Add wine, scraping browned bits, and simmer until reduced by half, 3–5 minutes. Stir in chicken stock and 1 cup cream; simmer until thickened and reduced by half, about 15 minutes. Remove thyme and bay leaf. Return chicken to the pan and add sherry. Mix remaining butter and flour into a paste and stir in to thicken. Season to taste. Transfer filling to four ovenproof bowls or a 2-quart baking dish. Cover and refrigerate at least 1 hour until cold. Preheat oven to 400°F. Roll puff pastry to ¼ inch thick and cut to cover dishes with slight overhang. Whisk egg with remaining cream for egg wash; brush rims and pastry. Cover dishes, vent pastry, and brush tops. Bake on a sheet pan until filling bubbles and pastry is deep golden, 25–35 minutes. Serve hot.