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Chicken Pot Pie with the spoon just breaking through the crust.
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4.60 from 10 votes

Chicken Pot Pie Recipe

This chicken pot pie is to DIE for! It's elegant enough for dinner guests yet also casual enough for a weeknight meal.
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Course: Dinner, Main
Cuisine: American
Keyword: chicken, pie, pot pie
Servings: 8
Calories: 625kcal
Author: Leigh Harris

Ingredients

  • 6 tablespoons unsalted butter
  • 2 large shallots, diced
  • 1 1/2 pounds potatoes, peeled and cut into 1-inch cubes (about 3 medium russet potatoes)
  • 5 medium carrots, cut into 1-inch pieces
  • 1/3 cup cognac
  • 6 tablespoons all-purpose flour
  • 2 cups chicken stock
  • 3/4 cup heavy cream
  • 5 cups chicken cooked (roasted or poached)
  • 1 cup frozen green peas
  • 3 teaspoons dried parsley
  • 2 teaspoons dried thyme
  • 1/2 teaspoon dried sage
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 1 sheet frozen puff pastry, thawed
  • 1 large egg yolk + 1 teaspoon water for egg wash
  • additional salt and pepper to taste

Instructions

  • Preheat oven to 425-degrees F. (If making ahead skip this step.)
  • In a stockpot or dutch oven, melt the butter over medium-high heat.
  • Add shallot, potatoes, carrots, and a few pinches of salt and pepper; cook, stirring occasionally, until tender; about 10-15 minutes.
  • Add cognac, and cook for 1 minute.
  • Stir in flour and cook for about 1 minute until combined well.
  • Add chicken stock and heavy cream. Combine well and bring to a simmer for about 2-minutes, stirring until mixture thickens.
  • Add chicken, peas, parsley, thyme, sage, salt and pepper, and combine well.
  • Transfer mixture to desired pan or individual dish. (If preparing ahead, let cool and refrigerate to reheat later.)
  • When ready to bake, whisk together the egg yolk and 1 teaspoon of water.
  • Cut thawed puff pastry 1-inch larger in diameter than the individual dish/pan, and cut out a 1-inch slit or hole in the center for venting.
  • Center cut puff pastry over dish and crimp down around edge of dish to seal.
  • Brush top of pastry with egg wash.
  • Bake in 425-degrees F oven on baking sheet for 10 minutes, then cover lightly with aluminum foil and continue baking for another 20-25 minutes.
  • Allow to cool for about 15 minutes before serving.

Notes

The filling can be made ahead of time and stored in the refrigerator until ready to bake.

Nutrition

Calories: 625kcal | Carbohydrates: 39g | Protein: 31g | Fat: 36g | Saturated Fat: 16g | Cholesterol: 144mg | Sodium: 857mg | Potassium: 843mg | Fiber: 5g | Sugar: 5g | Vitamin A: 7174IU | Vitamin C: 20mg | Calcium: 85mg | Iron: 6mg