Chicken Parmesan Pot Pie

By Jahel

Ingredients

• 1/2 c olive oil, plus more for drizzling
• 1 c diced celery
• 1 c diced onions
• 1 c diced carrots
• Kosher salt
• Pepper
• 1 c diced red skinned potatoes
• 4 boneless, skinless chicken breasts, cut into bite sixes pieces
• 3/4 c flour
• 2-1/4 c chicken stock
• 1-1/3 c marinara sauce
• 6 T grated Parmesan, divided
• 1/2 c peas, fresh or frozen
• 2 T chopped parsley
• 2 t chopped oregano, if dried, much less
• 1-1/2 sheets puff pastry, thawed
• 1 egg

Details

Preparation time 65mins

Preparation

Step 1

Preheat oven to 400. In a pot heat olive oil over med-high heat. Add celery, onion and carrots, stirring occasionally until they start to caramelize. Season with salt and pepper. Add potatoes and cook until they begin to brown around the edges.
Add chicken and cook until no longer pink in center, about 10 mins. Whisk in flour and cook for 1 min. Gradually add chicken stock and bring to boil, whisking constantly until smooth; simmer 1 min. Add marinara sauce and 4 T Parmesan cheese. Stir in peas and cook thru. Remove from heat and stir in parsley and oregano. Season with salt and pepper to taste.
On lightly floured surface, roll the pastry dough until 1/3" thickness. Using 4" round cookie cutter (or pizza cutter) stamp out 6 rounds. Ladle hot filling into bowls or ramekins. Top each with round dough.
In small bowl, whisk together egg and 2 T water. Brush top of dough with egg wash. Place bowls on baking sheet and bake until pastry is golden brown and filling is bubbly, 10-15 mins. Remove. Sprinkle with Parmesan and drizzle with olive oil. Let stand for 5 mins.