Garlic Bread Topped Chicken Pot Pie

Directions

1. Preheat oven to 375°,. In a large, high-sided, heatproof skillet over medium heat, heat 2 tablespoons of olive oil. Season chicken all over with salt and black pepper. Cook chicken, turning occasionally, until golden and an instant-read thermometer inserted into the thickest part registers 160°,, about 10 minutes per side. Transfer to a cutting board and let rest for 5 minutes. Cut into 1/2" pieces.
2. In the same skillet over medium heat, add the remaining olive oil. Cook potatoes, turning occasionally, until starting to turn golden, about 5 minutes. Add onion, carrots, and celery and cook, stirring occasionally, until softened, about 5 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute more.
3. Add flour and stir to coat vegetables. Slowly pour broth in while stirring. Add cream, thyme, seasoning, and mustard, season with salt and black pepper. Bring to a simmer, then reduce heat to low. Cook, stirring often, until the sauce has thickened and the potatoes are almost fork-tender, about 10 minutes.
4. Add chicken and peas and stir to combine. Cook, stirring occasionally, until warmed through, about 5 minutes more. Remove from heat. Top skillet with frozen bread in an even layer. (or transfer to a baking dish and top with bread). Bake pot pie until bread is golden brown and warmed all the way through, 15 to 20 minutes. Let cool for 10 minutes. Top with parsley and Parmesan, if using.