Name: Garlic Bread-Topped Chicken Pot Pie
Prep time: 20 min
Cook time: 20 min
Yield: 6
Ingredients: 2 tbsp. extra-virgin olive oil -; 2 lb. skinless, boneless chicken breasts -; Kosher salt -; Freshly ground black pepper -; 1 tbsp. unsalted butter -; 1 large Yukon gold potato (about 12 oz.), cut into 1/2" cubes -; 1 large yellow onion, chopped -; 2 carrots, finely chopped -; 1 stalk celery, finely chopped -; 6 cloves garlic, finely chopped -; 1/2 c. (60 g.) all-purpose flour -; 2 1/2 c. low-sodium chicken broth -; 1 c. heavy cream -; 2 tsp. fresh thyme leaves -; 1 tsp. dried oregano -; 1/2 tsp. ground mustard -; Pinch of crushed red pepper flakes -; 1 c. frozen peas -; 6 slices frozen garlic bread, such as Texas Toast, cut into 1" cubes -; Chopped fresh parsley and finely grated Parmesan, for serving (optional) -

Ingredients for - Garlic Bread-Topped Chicken Pot Pie

1. 2 tbsp. extra-virgin olive oil

2. 2 lb. skinless, boneless chicken breasts

3. Kosher salt

4. Freshly ground black pepper

5. 1 tbsp. unsalted butter

6. 1 large Yukon gold potato (about 12 oz.), cut into 1/2" cubes

7. 1 large yellow onion, chopped

8. 2 carrots, finely chopped

9. 1 stalk celery, finely chopped

10. 6 cloves garlic, finely chopped

11. 1/2 c. (60 g.) all-purpose flour

12. 2 1/2 c. low-sodium chicken broth

13. 1 c. heavy cream

14. 2 tsp. fresh thyme leaves

15. 1 tsp. dried oregano

16. 1/2 tsp. ground mustard

17. Pinch of crushed red pepper flakes

18. 1 c. frozen peas

19. 6 slices frozen garlic bread, such as Texas Toast, cut into 1" cubes

20. Chopped fresh parsley and finely grated Parmesan, for serving (optional)

How to cook deliciously - Garlic Bread-Topped Chicken Pot Pie

1 . Stage

Preheat oven to 375°. In a large, high-sided, heatproof skillet over medium heat, heat oil. Season chicken all over with salt and black pepper. Cook chicken, turning occasionally, until golden and an instant-read thermometer inserted into thickest part registers 160°, about 10 minutes per side. Transfer to a cutting board and let rest 5 minutes. Cut into 1/2" pieces.

2 . Stage

In same skillet over medium heat, melt butter. Cook potatoes, turning occasionally, until starting to turn golden, about 5 minutes. Add onion, carrots, and celery and cook, stirring occasionally, until softened, about 5 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute more.

3 . Stage

Add flour and stir to coat vegetables. Slowly pour broth in while stirring. Add cream, thyme, oregano, mustard, and red pepper flakes; season with salt and black pepper. Bring to a simmer, then reduce heat to low. Cook, stirring often, until sauce has thickened and potatoes are almost fork-tender, about 10 minutes.

4 . Stage

Add chicken and peas and stir to combine. Cook, stirring occasionally, until warmed through, about 5 minutes more. Remove from heat.

5 . Stage

Top skillet with frozen bread in an even layer.

6 . Stage

Bake pot pie until bread is golden brown and warmed all the way through, 15 to 20 minutes. Let cool 10 minutes. Top with parsley and Parmesan, if using.