What's Your Dish? Nan and Byron's pan seared chicken pot pie

Jamie Lynch from Nan and Byron's shares his recipe for pan seared chicken pot pie.


  • 1 each Chicken Breast
  • 16 ounces Chicken Brine
  • 1 cup diced Mire poix ( carrot, onion and celery in equal proportions)
  • 1 each yukon gold potato, diced
  • 1 each, sweet potato, diced
  • 1/2 cup peas
  • 1 each bay leaf
  • 1 sprig rosemary
  • 2 sprigs thyme
  • 2 tablespoons butter
  • 2 cups chicken stock
  • 1/4 cup cream
  • 4 tablespoons flour
  • 1 each puff pastry sheets cut into 7 inch round and baked till golden brown at 350 degrees

Soak the chicken breast in brine for at least 4 hours. Remove the chicken breast, dry the skin with a paper towel and  sear in a sautee pan on the skin side for a minute or two over medium high heat. Put the pan into the oven at 400 degrees for about 12-15 minutes until the internal temperature is 155 degrees. Remove from the oven and let rest at room temperature for 5-minutes.

In a sauce pan, sweat the mire poix, potato and sweet potato in butter for a couple of minutes. Add the herbs and the flour and cook over medium heat for an additional 3-4 minutes to create a roux. add the chicken stock and cream and bring to a simmer. Add the peas and  season the stew with salt and pepper and cook for about 10 minutes till it is thickened and the vegetables are tender.

​Spoon the stew into a bowl and top with the roasted chicken breast and puff pastry lid.