Puff Pastry Chicken Pot Pie
Tender chicken breast, earthy mushrooms, and nutty pearl barley are simmered in a rich herb-infused gravy, all tucked beneath a golden, flaky pastry crust. A comforting, rustic take on a classic pot pie—warm, wholesome, and deeply satisfying.
Nutritional facts
Protein
41g
Carbs
65g
Calories
970kcal
Fat
60g
Ingredients
Chicken Breast, Puff Pastry, Half and Half, Crimini Mushroom, Peas, Onion, Carrots, Butter, Barley, Celery, All Purpose Flour, Chicken Base, Seasoning, Sugar, Shiitake Mushroom, Thyme, Kosher Salt, Coriander Seeds, Black Pepper, Granulated Garlic, Fennel Seed, Crushed Red Pepper
Contains milk, cereals containing gluten, wheat, soybeans, celery.
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About Michael Davis
Michael Davis’s New York City career began at Lespinasse, and continued on to Daniel and Bouley - some of the most acclaimed restaurants in the city. His time in New York culminated in running the kitchen at Del Posto when they received 4 stars in the New York Times.
Since then, he spent time leading the kitchen at Michael Mina in San Francisco, consulting domestically and abroad, and riding his bicycle cross country from California to New York City. Over the past few years, he worked as a private chef on Martha’s Vineyard, and as a consultant in NYC for Pasta Flyer and for Jim Lahey at Sullivan Street Bakery.
Chef Michael now owns and operates Boy Blue Coffee & Goods in NYC. The shop’s name comes from David Bouley’s nickname for Michael, who experimented with multiple hair colors during his tenure working for Chef Bouley. “What’s up, boy blue?” was Bouley’s daily greeting to Michael. Boy Blue Coffee & Goods is the culmination of Chef Michael’s experiences and brings forth his food philosophies, skills, and interests.
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