Chicken Pot Pie
Chicken pot pie is one of those all-time comfort foods, right? I never liked it much because I always thought of it with canned peas and carrots, blah! I can’t stand that stuff. This chicken pot pie recipe contains NO canned anything and is the BOMB. It’s easy to make and oh my goodness is it delicious. The family raved about this dish. It’s elegant enough to serve dinner guests yet also casual enough for a weeknight meal with the family.
You can use leftover chicken, rotisserie chicken or you can saute chicken until browned and cooked through, then remove from pan. Saute veggies until tender, add cognac, flour, stock, and cream. Add chicken, peas, and seasonings to the pan, combine. You can put it in a 9×13 casserole or you can put it in oven-safe individual dishes.
Pour pie filling into the desired pan or pans. Cut slits in the pastry. Lay puff pastry over pan and crimp/press pastry down around the edge to seal. Brush pastry with egg wash and bake. Be sure you place the baking dish/dishes on a baking sheet.
Let cool for about 15 minutes before serving.
Chicken Pot Pie Recipe
- 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 egg yolk + 1 teaspoon water for egg wash
- additional salt and pepper to taste
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Preheat oven to 425-degrees F. (If making ahead skip this step.)
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In a stockpot or dutch oven, melt the butter over medium-high heat.
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Add shallot, potatoes, carrots, and a few pinches of salt and pepper; cook, stirring occasionally, until tender; about 10-15 minutes.
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Add cognac, and cook for 1 minute.
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Stir in flour and cook for about 1 minute until combined well.
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Add chicken stock and heavy cream. Combine well and bring to a simmer for about 2-minutes, stirring until mixture thickens.
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Add chicken, peas, parsley, thyme, sage, salt and pepper, and combine well.
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Transfer mixture to desired pan or individual dish. (If preparing ahead, let cool and refrigerate to reheat later.)
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When ready to bake, whisk together the egg yolk and 1 teaspoon of water.
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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.
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Center cut puff pastry over dish and crimp down around edge of dish to seal.
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Brush top of pastry with egg wash.
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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.
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Allow to cool for about 15 minutes before serving.
The filling can be made ahead of time and stored in the refrigerator until ready to bake.
Comments
Linda Sue
December 28, 2015My family loves chicken pot pie. I will have to try this recipe soon. Thanks!
Dawn @ Guiding Light
December 29, 2015We have a fairly simple homemade pot pie recipe we use but this looks yummy!
DSTR
December 29, 2015Thanks, Dawn!
tianna
December 29, 2015YUM! I love pot pie – thanks for this!
DSTR
December 29, 2015Thanks for stopping by, Tianna!
Jaime Wiebel
December 29, 2015This looks so yummy and way easier than the recipe that I have.
DSTR
December 30, 2015Thanks for stopping by, Jamie!
Margaret @ Creative Madness Mama
December 29, 2015Yum! I really need to start blogging some of my recipes, but I suppose that would involve taking more photos. Hmmm…
Carlee Scharnhorst
December 30, 2015I love homemade pot pie and this recipe looks especially amazing!
Mother of 3
December 30, 2015I love pot pies! This recipe looks amazing. I’ve really started puff pastry to top most of our “pie” recipes lately. It’s just so darn yummmy and flaky!
DSTR
December 30, 2015I agree! Thanks for stopping by!
Debbie W.
December 30, 2015Sounds yummy!
DSTR
December 30, 2015Thank you, Debbie!
Echo
December 30, 2015I am a sucker for home-style comfort food and that is what this looks like! I have to try this! Thank you for sharing this recipe at the #SmallVictoriesSundayLinkup!
DSTR
December 31, 2015I hope you enjoy it, Echo!
Danita Carr
December 30, 2015Looks like a great recipe! #SmallVictories
DSTR
December 31, 2015Thanks, Danita!
[email protected] Freshman Cook
January 1, 2016This is the prettiest pot pie I have seen! Sounds wonderful too! Thanks so much for sharing your recipe at Celebrate It! Hppy New Year!
DSTR
January 2, 2016Thank you so much, Teri!
Minh
January 3, 2016Never realized cognac goes into it but I’ll definitely have to try it. Thanks for the recipe! #SmallVictoriesSundayLinkup
DSTR
January 4, 2016Thanks for stopping by Minh!
Miz Helen
January 3, 2016I just love Chicken Pot Pie and this looks fabulous! Thanks so much for sharing with Full Plate Thursday and Happy New Year!
Miz Helen
DSTR
January 4, 2016Thank you!
Lissette
January 4, 2016I actually had my first ever chicken pot pie not too long ago, and I have to say it was pretty amazing! I will definitely be giving this recipe a try. Thanks for sharing at the Friday Funday Blog Hop! 🙂
Tracey M.
January 5, 2016This looks super yummy. Thank you for sharing the recipe.
DSTR
January 5, 2016Thank you, Tracey!
farielle mohammed
January 5, 2016nice recipe but is there something I can used beside cognac I do not drink any alcohol.
DSTR
January 5, 2016It only calls for 1/3 cup so you could either replace that with additional stock or just leave it out all together. Thank you for stopping by, Farielle!
Jann Olson
January 5, 2016I love a good chicken pot pie now and then! I make one almost identical, but have never used shallots. I’ll have to try your recipe. Looks yummy! Thanks for sharing with SYC.
hugs,
Jann
Kathleen
January 6, 2016That looks so good, I think that will be dinner tomorrow. Thanks for bringing such a delicious looking pie to the Blogger’s Pit Stop.
Kathleen
DSTR
January 6, 2016Thank you, Kathleen! I hope you enjoy it!
Jann Olson
January 6, 2016Hi, just hopping by to let you know that I will be featuring you at SYC today.
hugs,
Jann
DSTR
January 7, 2016Oh thank you so much, Jann!
Welcome to Share your Cup Thursday! | Anne's Attic – design
January 6, 2016[…] from Don’t Sweat the Recipe shared her yummy chicken pot pie. Thanks so much for sharing and please grab our new button if […]
Suzan
January 6, 2016This looks SO delicious – and | have lots of left over turkey in the freezer – pinning !
Thanks for sharing !
DSTR
January 7, 2016Thank you, Suzan!
Lisa
January 6, 2016This looks so good and hearty– perfect for these cold winter nights. Thanks for linking up with “Try a New Recipe Tuesday.” I hope you can join us again this week. https://our4kiddos.blogspot.com/2016/01/try-new-recipe-tuesday-january-5.html
Carole West @ Garden Up Green
January 7, 2016This looks tasty – I will have to surprise my husband with this, he love chicken pot pie.
DSTR
January 7, 2016Thanks, Carole! He’s is gonna LOVE it!
Manic Monday #13 |
January 8, 2016[…] week’s featured post comes from Don’t Sweat the Recipe and their delicious looking Chicken Pot Pie. Perfect for these cold winter months we […]
Janett Mason
January 8, 2016Love chicken pot pie. Did you mean just one single sheet of puff pastry? Looks like a few sheets. Can’t wait to make it.
DSTR
January 8, 2016Yes, one sheet. Two come in the package. Thank you for stopping by Janett!