Adapted from Bon Appetit’s One-Skillet Rotisserie Chicken Pot Pie
INGREDIENTS
1 onion, chopped
1 head of kohlrabi, cubed
2 carrots, chopped
6 garlic cloves, minced
1 tbsp thyme
3 tbsp unsalted butter
Salt & pepper
3 Tbsp all-purpose flour, plus more for surface
1 cup dry white wine
2 cups heavy cream, divided
10-oz bag frozen peas
1 14-oz can of cannellini bean, drained and rinsed
1 14-oz. box puff pastry, thawed
INSTRUCTIONS
Preheat oven to 400 degrees
Melt butter in a pan and cook onions until soft. Make sure to use an oven-safe pan!
Add carrots, kohlrabi, garlic, thyme, 1 tsp salt & pepper. Cook for another 4 - 5 minutes until soft.
Sprinkle flour over veggies and cook, stirring constantly, until flour starts to stick to the bottom of the pan, about 30 seconds.
Add wine and cook, stirring constantly, to burn off some of the alcohol, about 1 minute.
Set aside 1 tbsp cream. Add remaining cream, cannellini beans, peas, and 1½ tsp. salt and bring to a simmer. Taste and adjust for seasoning. Cook, tossing occasionally, until warmed through, 3–4 minutes.
Roll out puff pastry on a lightly floured surface into a 13" square (or large enough to cover skillet with a bit of overhang). Roll pastry up onto rolling pin. (You could use an empty wine bottle if you don't have a rolling pin.) Unfurl pastry from rolling pin, draping it over skillet.
Trim pastry so that there is a 1" border all around. Fold edge of puff pastry under itself. Crimp edges with a fork (just like you would do when making the top crust of a pie).
Using a pastry brush, brush top of pastry with reserved cream. Cut 5–6 small slits in the center so steam can escape. Bake pot pie until crust is light golden brown, 22–24 minutes.
Reduce oven temperature to 350° and continue to bake until filling is bubbling around the edges and crust is well browned, 25–35 minutes longer.