EASIER CHICKEN POT PIE

Wild Mushroom & Sage Infused Olive Oil

Servings: 6-8 • Prep Time: 20 mins • Cook Time: 60 mins

Craving cozy comfort food? This Easier Chicken Pot Pie combines tender chicken, smoky bacon, and hearty veggies in a creamy mushroom-sage sauce, with a touch of balsamic richness. Topped with golden, flaky puff pastry, it’s the perfect weeknight meal that’s both irresistibly comforting and easy to make!

Ingredients:

2 Chicken Breasts

1 Tbsp plus 1 tsp Sicilian Sea Salt, divided

1 Tbsp plus 2 tsp Wild Mushroom & Sage Infused Olive Oil, divided (currently unavailable — check back soon!)

4 Slices Bacon, diced

½ Yellow Onion, diced

1 Large Carrot, diced

2 Celery Stalks, diced

1 cup Crimini Mushrooms, sliced

4 Large Garlic Cloves, minced

½ cup Dry White Wine

2 Tbsp Parmesan Asiago Dipper & Seasoning

1 Tbsp Dark Balsamic Vinegar of Modena

½ cup Flour

2 cups Chicken Broth

1 cup Milk

1½ cups Frozen Peas

1 Package Frozen Puff Pastry, thawed and cut into 2-3" squares

1 Egg

Fresh Parsley, chopped

Directions:

1. Preheat oven to 375°F.

2. Butterfly the chicken breasts and season with 1 Tbsp Sicilian Sea Salt and 1 Tbsp Wild Mushroom & Sage Infused Olive Oil. Place on a baking sheet and bake until the internal temperature reaches 165°F, about 20 minutes. Shred and set aside.

3. In an oven-safe Dutch oven or large high-sided skillet, cook the diced bacon over medium-low heat until browned and most of the fat has rendered.

4. Add the onion, carrot, celery, and mushrooms. Increase heat to medium and sauté for about 15 minutes until the vegetables are softened and the mushrooms have cooked down.

5. Stir in the garlic and cook for 1 minute until fragrant.

6. Pour in the white wine and deglaze the pan, scraping up any browned bits. Let reduce slightly.

7. Stir in Parmesan Asiago Dipper, 1 Tbsp Dark Balsamic Vinegar of Modena, and the remaining 1 tsp Sicilian Sea Salt.

8. Sprinkle the flour over the vegetable mixture and cook for 2-3 minutes, stirring continuously to eliminate the raw flour taste.

9. Gradually pour in the chicken broth while stirring to prevent lumps, then add the milk and stir until smooth and thickened. Fold in the shredded chicken and frozen peas. Drizzle in the remaining 2 tsp Wild Mushroom & Sage Infused Olive Oil and stir to combine.

10. Arrange the puff pastry squares over the filling, overlapping slightly to cover the surface. (If using a high-sided skillet, transfer the filling to an oven-safe dish first.)

11. Whisk the egg with 1 Tbsp water and brush over the puff pastry.

12. Place on a baking sheet to catch any spills. Bake at 375°F for 20-25 minutes, or until the puff pastry is golden brown and puffed.

13. Garnish with chopped parsley and serve. Enjoy!

Love this recipe? Browse all of our Olivelle-inspired recipes for more bold flavor ideas using our premium olive oils, balsamics, rubs, and salts.