Chicken Potpie with Rustic Vegetables and Herbs

1. Prepare the Vegetables

In a skillet or Dutch oven, heat the extra-virgin olive oil over medium heat. Add the finely chopped yellow onion, chopped carrots, and celery, stirring for about 3 minutes. Add the garlic and continue to cook, stirring occasionally.

2. Cook Mushrooms and Rosemary

Add the roughly chopped mushrooms and minced rosemary to the skillet. Sprinkle in a teaspoon of kosher salt and cook for about 10 minutes, until the mushrooms have released their moisture and shrunk.

3. Create the Roux

Melt the unsalted butter with the vegetables and stir in the all-purpose flour to create a roux. Cook until the flour has coated the vegetables and turns a shade darker.

4. Form the Gravy Base

Pour in the chicken broth and heavy cream, stirring until the mixture thickens into a creamy gravy base.

5. Add Chicken and Peas

Add the chicken thighs and remaining salt, then season with freshly ground black pepper. Stir in the frozen peas and cook for another 3 to 5 minutes.

6. Prepare the Puff Pastry

If using a baking pan, transfer the filling. Lay the thawed puff pastry over the filling, tuck the edges, and brush with beaten egg. Cut slits in the pastry and sprinkle with crushed fennel seeds.

7. Bake the Potpie

Bake in the preheated oven at 400 degrees for 20 minutes, then reduce the temperature to 375 degrees and continue baking for another 15 minutes until the pastry is puffed and golden.

8. Rest and Serve

Let the potpie rest for 10 to 15 minutes before serving.