Puff Pastry Chicken Pot Pie

by Michael Davis

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Contains Soy

Tree Nut Free

Peanut Free

Contains Gluten

Contains Dairy

Chicken breast, earthy mushrooms, and nutty pearl barley are simmered in a rich herb-infused gravy with peas, carrots, and celery. All tucked beneath a flaky pastry crust - a comforting, rustic take on a classic pot pie.

Nutritional facts

Protein

41g

Carbs

65g

Calories

966kcal

Fat

60.1g

Ingredients

Chicken Breast, Crushed Red Pepper, Thyme, Crimini Mushroom, Shiitake Mushroom, Granulated Garlic, Chicken Base, Kosher Salt, Peas, Onion, Sugar, Fennel Seed, Puff Pastry, Black Pepper, Celery, Carrots, Butter, All Purpose Flour, Coriander Seeds, Half and Half, Seasoning, Barley

Contains milk, wheat, soybeans, cereals containing gluten (barley), celery, cereals containing gluten.

Reviews

4.1

Based on 67 reviews

Olivia · 04/27/26

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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.