Chicken Pot Pie

By lihui

5 Person

70 Minutes

0 Calories

A rotisserie chicken and store-bought puff pastry make this chicken pot pie easy to prepare — and it’s next-level delicious! My goal was to come up with an easy recipe that didn’t sacrifice flavor. After many trials, I found that using a rotisserie chicken for the filling and a good quality store-bought puff pastry for the crust were both excellent shortcuts. With that settled, I moved on to tackle the problem with most chicken pot pies: the bland, goopy white sauce. I thinned the sauce to a chowder-like consistency. I also borrowed an ingredient from my favorite turkey gravy – Cognac – and it added that je ne sais quoi that makes these chicken pot pies next-level delicious.

Ingredients

1 Egg
1 cup Frozen peas
3 cups Shredded cooked chicken
1 tbsp. Chopped fresh thyme
1/2 cup Heavy cream
1/2 tsp. White pepper
3/4 Salt
1/3 cup Cognac or brandy
2 1/2 cups Low-sodium chicken broth
1/3 cup All-purpose flour
3 Carrots, sliced into 1/4-inch rounds
1 cup Frozen pearl onions
3 stalks Celery, diced
3 cloves Garlic, roughly chopped
1 medium yellow onion, diced
4 tbsp. Unsalted butter
2 Packages frozen puff pastry, best quality

Method

01

For this recipe, you'll need 4 to 6 oven-safe (to 425°F) soup bowls. For larger portions, use bowls with an 18 to 20-oz capacity; for smaller portions, use bowls with a 12 to 14-oz capacity. If making 4 servings, one (14-oz) package of puff pastry will suffice. However, if making 6 servings, you'll need another package. Line a baking sheet with aluminum foil for easy clean-up.
02

Dust a clean, dry work surface with flour and place the puff pastry over top. Sprinkle the pastry with flour and roll to about 1/8-inch thick, smoothing the creases with the rolling pin at the same time. (Depending on the brand of puff pastry you buy, you may not need to roll it out that much.) Using a sharp knife, kitchen shears, or a pizza cutter, cut out 4 circles about 2 inches larger than the diameter of your soup bowls. (Alternatively, cut out 6 circles if making smaller portions.) Place the dough rounds on the foil-lined baking sheet and refrigerate until ready to use. Preheat the oven to 425°F and set an oven rack to the center position.
03

To make the filling: In a large saute pan over medium heat, melt the butter. Add the yellow onion, garlic, celery, pearl onions, and carrots. Saute, stirring occasionally, until the carrots are just cooked, 8 to 10 minutes. Add the flour and cook, stirring constantly, for about 2 minutes. Add the broth, cognac, salt, and white pepper. Bring to a boil, stirring with a wooden spoon and scraping the bottom and corners of the pan to incorporate the flour. Simmer until thickened, a few minutes. Off the heat, stir in the heavy cream, thyme, chicken, and peas. Taste and adjust seasoning, if necessary. (Note that the broth will taste a little boozy at this point. That's okay - the cognac will cook-off in the oven.) Ladle the filling into 4 large or 6 small oven-safe soup bowls. The filling should come up no more than three-quarters of the way to the top of the bowls. Do not overfill.
04

Beat the egg with 1 tablespoon of water. Remove the pastry rounds from the refrigerator. Brush the outside edges of each bowl with the egg wash. Place the cold dough rounds over the bowls, pressing firmly around the edges so that the dough adheres. Transfer the bowls to the foil-lined baking sheet. Brush the dough with the egg wash. Using a sharp knife, make a 1/2-inch slit in the top of each pie. Place the bowls on the foil-lined baking sheet and bake for 20 to 25 minutes, or until the pastry is a rich golden brown. Let cool for about 10 minutes, then use a wide spatula to carefully transfer the hot bowls to serving plates. Sprinkle a few fresh thyme sprigs over top of the bowls and serve.
05

The pies may be assembled and refrigerated up to a day ahead of time. Brush the top of the dough with egg wash before baking.

Related Tags

Chicken Recipes

Chicken Pot Pie Recipes

Dinner Recipes

Pie Recipes

Lunch Recipes

Chicken Pot Pie

3.5

( By lihui )

01 Information

Grade easy
Serving 5 servings
Prep Time 30 Mins
Cook Time 40 Mins
Total Time 70 Mins

02 Ingredients

1 Egg

1 cup Frozen peas

3 cups Shredded cooked chicken

1 tbsp. Chopped fresh thyme

1/2 cup Heavy cream

1/2 tsp. White pepper

3/4 Salt

1/3 cup Cognac or brandy

2 1/2 cups Low-sodium chicken broth

1/3 cup All-purpose flour

3 Carrots, sliced into 1/4-inch rounds

1 cup Frozen pearl onions

3 stalks Celery, diced

3 cloves Garlic, roughly chopped

1 medium yellow onion, diced

4 tbsp. Unsalted butter

2 Packages frozen puff pastry, best quality

03 Method

Step 1

For this recipe, you'll need 4 to 6 oven-safe (to 425°F) soup bowls. For larger portions, use bowls with an 18 to 20-oz capacity; for smaller portions, use bowls with a 12 to 14-oz capacity. If making 4 servings, one (14-oz) package of puff pastry will suffice. However, if making 6 servings, you'll need another package. Line a baking sheet with aluminum foil for easy clean-up.

Step 2

Dust a clean, dry work surface with flour and place the puff pastry over top. Sprinkle the pastry with flour and roll to about 1/8-inch thick, smoothing the creases with the rolling pin at the same time. (Depending on the brand of puff pastry you buy, you may not need to roll it out that much.) Using a sharp knife, kitchen shears, or a pizza cutter, cut out 4 circles about 2 inches larger than the diameter of your soup bowls. (Alternatively, cut out 6 circles if making smaller portions.) Place the dough rounds on the foil-lined baking sheet and refrigerate until ready to use. Preheat the oven to 425°F and set an oven rack to the center position.

Step 3

To make the filling: In a large saute pan over medium heat, melt the butter. Add the yellow onion, garlic, celery, pearl onions, and carrots. Saute, stirring occasionally, until the carrots are just cooked, 8 to 10 minutes. Add the flour and cook, stirring constantly, for about 2 minutes. Add the broth, cognac, salt, and white pepper. Bring to a boil, stirring with a wooden spoon and scraping the bottom and corners of the pan to incorporate the flour. Simmer until thickened, a few minutes. Off the heat, stir in the heavy cream, thyme, chicken, and peas. Taste and adjust seasoning, if necessary. (Note that the broth will taste a little boozy at this point. That's okay - the cognac will cook-off in the oven.) Ladle the filling into 4 large or 6 small oven-safe soup bowls. The filling should come up no more than three-quarters of the way to the top of the bowls. Do not overfill.

Step 4

Beat the egg with 1 tablespoon of water. Remove the pastry rounds from the refrigerator. Brush the outside edges of each bowl with the egg wash. Place the cold dough rounds over the bowls, pressing firmly around the edges so that the dough adheres. Transfer the bowls to the foil-lined baking sheet. Brush the dough with the egg wash. Using a sharp knife, make a 1/2-inch slit in the top of each pie. Place the bowls on the foil-lined baking sheet and bake for 20 to 25 minutes, or until the pastry is a rich golden brown. Let cool for about 10 minutes, then use a wide spatula to carefully transfer the hot bowls to serving plates. Sprinkle a few fresh thyme sprigs over top of the bowls and serve.

Step 5

The pies may be assembled and refrigerated up to a day ahead of time. Brush the top of the dough with egg wash before baking.

04 Author