Print

The Chicken Pot Pie Recipe

Save Recipe
Print Recipe

Ingredients

Scale
  • 1 full chicken – 3 ½ to 4 pounds
  • Unsalted butter – 5 tbsp
  • Yukon gold potatoes – 1 pound, peeled and diced
  • Carrots – 3 medium-size, peeled and diced
  • Onion -1 medium-size, peeled and diced
  • Cremini mushrooms – 12 ounces, trimmed and quartered
  • Cognac – 1/3 cup
  • All-purpose flour – 5 tbsp
  • Whole milk – 1 cup
  • Peas – 1 cup, fresh or frozen
  • Fresh flat-leaf parsley – 2 tbsp, finely chopped
  • Fresh thyme leaves – 2 tbsp
  • Coarse salt – as per taste
  • Freshly ground pepper – as per taste
  • Frozen puff pastry – 1 ½ sheet, from 2 (14-ounce) boxes, thawed
  • 1 large egg and 1 egg yolk

Instructions

  1. Take the chicken in a large stock pan and add water to cover it by 2 inches.
  2. Keep the flame at medium-high and bring it to a boil, now simmer the flame and cook till the chicken is cooked completely for 50 minutes to an hour (check it using an instant thermometer inserted into the thickest part of the chicken to read 165 degrees).
  3. Remove the chicken using tongs and take the skin off when it is cooled enough to work with, get the meat off the bones and cut it into bite-size chunks. Retain 2 cups of chicken stock for our pot pie and use the rest for other recipes.
  4. In a large hardcore saucepan, melt butter in medium-high flame. Add in chopped carrots, onions and Cook this for about 10 to 12 minutes with occasional stirring until they are fork-tender.
  5. Add those mushrooms in it and cook till heated. Then add in cognac and stir cook for a couple of minutes.
  6. Add in all-purpose flour and stir cook for a minute. Pour the retained 2 cups of stock and milk. Cook this for 2 to 3 minutes with constant stir till they become thick and bubbly.
  7. Now add those chicken chunks, parsley, thyme and peas into the sauce. Season it well with salt and pepper. Pour this into 6 ramekins about 12 ounces each and let it cool.
  8. Dust the work area with flour and roll these puff pastry to ¼ inch thickness. Make six circles measuring one inch larger than your ramekin.
  9. Cut 1/2 inch hole for ventilation in the center of the circles. Transfer it to a parchment-lined baking sheet and refrigerate for 20 minutes.
  10. Whisk the egg and egg together in a bowl with a teaspoon of water. Take the puff pastry off the freezer and cover each ramekin.
  11. Make sure you seal the sides by crimping the edges. Apply egg wash over the pastry and let it cool for 30 minutes in the refrigerator.
  12. Keep the oven preheated at 425 degrees. Bake these ramekins until the puff pastry becomes deep golden brown and stuffing is building. This might take 20 to 25 minutes.

Notes

Delicious mouth-watering chicken pot pie is ready to serve. The pie is perfectly balanced with flavor and is perfect when you think of a chicken pot pie. This is definitely a must-try. You can use chicken breast or thigh, but chicken thighs are the best for a perfect chicken pot pie.

Find it online: https://blogchef.net/the-chicken-pot-pie-recipe/