As I was flipping through the March issue of Real Simple, the Fox saw the photo of this chicken fricassée pot pie and said that he wanted to eat it. He so rarely wants to eat anything that I had to make it! In the end, he only had a few bites, but it turns out he does seem to like mushrooms. The rest of us enjoyed this dish as well!
2 Tbsp. olive oil
4 (4-oz.) boneless, skinless chicken thighs (I may have had a bit more)
3 Tbsp. lactose-free butter, divided
12 oz. sliced fresh mushrooms (such as oyster, shiitake, or cremini)
2 large carrots, cut into ¾-inch chunks
2 spring onions or scallions, thinly sliced
¼ cup all-purpose flour
¾ cup dry white wine, divided
3 cups unsalted chicken broth
1 Tbsp. whole-grain mustard
2 tsp. chopped fresh tarragon (I omitted it)
1 ½ tsp. kosher salt
1 tsp. freshly ground black pepper
¼ cup lactose-free cream
1 sheet frozen puff pastry (from a 17.3-oz. package), thawed
1 large egg, lightly beaten
flaky sea salt, for serving
Preheat oven to 425 °F.
Heat oil in a large oven-safe skillet over medium-high. Add chicken; cook, flipping once, until beginning to turn golden brown, about 2 ½ minutes per side. Transfer to a plate and shred. (Chicken will not be cooked through yet.)
Add 2 tablespoons butter to skillet and melt over medium-high. Add mushrooms; cook, undisturbed, until deeply browned on 1 side, about 4 minutes. Continue to cook, stirring occasionally, until tender and fully browned, about 5 minutes. Add carrots and onions; cook, stirring occasionally, until beginning to soften, about 4 minutes.
Add flour; cook, stirring constantly, until flour coats vegetables and turns golden brown, about 1 minute. Add ½ cup wine; cook, stirring constantly, until reduced slightly, about 1 minute. Gradually stir in broth; bring to a boil over medium-high. Reduce heat to medium and cook, stirring occasionally, until thickened slightly, about 5 minutes. Stir in chicken, mustard, tarragon, kosher salt, and pepper. Remove from heat. Stir in cream and remaining ¼ cup wine and 1 tablespoon butter.
Cut puff pastry into 12 (1 ½-inch) squares. Arrange on top of chicken mixture. Whisk egg and 1 tablespoon water in a small bowl. Brush egg wash over puff pastry. Bake until puffed and deep golden brown, about 40 minutes. Top with flaky sea salt. Let cool for about 10 minutes before serving.