browned sage butter chicken pot pie by half baked harvest

Updated at: Fri, 15 Nov 2024 00:10:28 GMT

Step 1

Preheat oven to 375

Step 2

In a large oven-safe skillet, melt the butter over medium heat. Add the shallot, chopped sage and thyme and stir often until the shallot is fragrant and the butter is slightly browned (3-5 minutes). Add the flour and cook until golden (1-2 minutes). Gradually whisk in the broth and milk, season with salt and pepper. Bring to a boil.

Step 3

Reduce the heat to medium-low and simmer, whisking occasionally, until the sauce thickens slightly (about 10 minutes). Stir in the carrots and broccoli and cook until just tender, about 5 minutes.

Step 4

Remove the skillet from the heat and add the chicken and parsley. Taste and add more salt and pepper as needed.

Step 5

Unfold the puff pastry and gently roll it out on a lightly floured work surface until it is slightly larger than your skillet. Place the pastry over the skillet, tucking the sides under the top to fit, and brush with egg. Make 2 or 3 slits in the top of the pastry with a sharp knife.

Step 6

Bake until the pastry is golden brown, 40 to 45 minutes. Let cool 10 minutes and sprinkle with sage leaves before serving.

Step 7

Store any leftovers refrigerated covered in plastic wrap or foil for up to 3 days.

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Makes leftovers