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4.60
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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 Time
15
minutes
mins
Cook Time
40
minutes
mins
Total Time
55
minutes
mins
Course:
Dinner, Main
Cuisine:
American
Keyword:
chicken, pie, pot pie
Servings:
8
Calories:
625
kcal
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:
625
kcal
|
Carbohydrates:
39
g
|
Protein:
31
g
|
Fat:
36
g
|
Saturated Fat:
16
g
|
Cholesterol:
144
mg
|
Sodium:
857
mg
|
Potassium:
843
mg
|
Fiber:
5
g
|
Sugar:
5
g
|
Vitamin A:
7174
IU
|
Vitamin C:
20
mg
|
Calcium:
85
mg
|
Iron:
6
mg