Chicken Pot Pie
Total Time
1 Hour 10 Minutes
Prep Time
30 Minutes
Cook Time
40 Minutes
Rating
4.83 out of 5 stars
(156)
Ingredients
4-6 servings
- 1 to 2 packages frozen puff pastry, best quality such as Dufour or Pepperidge Farm, thawed (see note)
- 4 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 3 cloves garlic, roughly chopped
- 3 stalks celery, diced
- 1 cup frozen pearl onions (no need to defrost)
- 3 carrots, sliced into ¼-inch rounds
- ⅓ cup all-purpose flour, plus more for rolling the pastry
- 2½ cups low-sodium chicken broth
- ¼ cup Cognac or brandy (okay to replace with more chicken broth if avoiding alcohol)
- ¾ teaspoon salt
- ½ teaspoon white pepper
- ½ cup heavy cream
- 1 tablespoon chopped fresh thyme (or a combination thyme, rosemary and sage), plus a few thyme springs for serving
- 3-4 cups shredded cooked chicken, from 1 rotisserie chicken
- 1 cup frozen peas (no need to defrost)
- 1 egg
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Preparation
Chef’s notes
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.
Nutritional information calculated using 1 package of puff pastry and 3½ cups of chicken.