Chicken Potpie

cooking.nytimes.com

foxmulders

2 tablespoons extra-virgin olive oil

1 medium yellow onion, peeled and finely chopped (about 1 cup)

2 medium carrots, peeled and chopped (about 1 heaping cup)

1 celery stalk, finely chopped (about ¼ cup)

2 garlic cloves, minced

12 ounces mushrooms (preferably oyster), roughly chopped (about 4 cups)

1 fresh rosemary sprig (or 1 teaspoon dried rosemary), plus more for garnish (optional)

Kosher salt (such as Diamond Crystal) and freshly ground black pepper

2 tablespoons unsalted butter

½ cup all-purpose flour

3 cups chicken broth

½ cup heavy cream

3 boneless, skinless chicken thighs (about 1¼ pounds), cut into ½-inch pieces

1½ cups frozen peas

1 (8-ounce) sheet frozen puff pastry, thawed

1 egg, beaten, for brushing

¼ teaspoon fennel seed (optional), crushed

Directions at cooking.nytimes.com

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