Reverse Chicken Pot Pie by Stephen Cusato

Ingredients

• 800g (1.75 lb) boneless, skinless chicken thighs
• 1 sheet frozen puff pastry, thawed
• 1 tbsp fresh herb bundle (thyme, rosemary, parsley)
• 2 tbsp unsalted butter
• 1 medium yellow onion, diced
• 2 cloves garlic, minced
• 2 tbsp all-purpose flour
• 500ml (2 cup) chicken stock
• 1/2 cup heavy cream
• 1 tsp kosher salt (adjust to taste)
• 1/2 tsp black pepper

Instructions

1. Preheat your oven to 200°C (400°F). Cut the puff pastry into four squares, place them on a parchment-lined tray, and bake for 15–20 minutes until puffed, golden, and crisp all the way through.
2. Melt butter in a heavy-bottomed pot over medium heat. Add the onion and sauté for 5–7 minutes until softened and translucent.
3. Stir in the garlic and flour, cooking for 1–2 minutes until the raw flour smell dissipates.
4. Slowly whisk in the chicken stock and heavy cream to create a smooth base, bringing the mixture to a gentle simmer.
5. Add the chicken thighs and the herb bundle to the pot. Cover and simmer on low heat for 60 minutes, or until the chicken is tender enough to shred easily.
6. Remove the herb bundle and shred the chicken directly in the pot using two forks.
7. Serve the warm, shredded chicken filling inside the center of the baked puff pastry bowls.