Garlic Bread-Topped Chicken Pot Pie

• servings: 6 servings
• active time: 20 minutes
• total time: 1 hour 20 minutes

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)

Directions

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.

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.

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.

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

Top skillet with frozen bread in an even layer.

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.