CHICKEN POT PIES
Chicken potpie-a comfort food classic-gets unexpected flavor, and kick, from cognac.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes 6
Number Of Ingredients 15
Steps:
- Place chicken in a large stockpot and add enough water to cover by 2 inches. Bring to a boil over medium-high heat, reduce to a simmer, and cook until chicken is cooked through (until an instant-read thermometer inserted into the thickest part registers 165 degrees), about 50 minutes to 1 hour. Use tongs to remove chicken. When cool enough to handle, pull off and discard the skin, then separate the meat from the bones and tear into bite-size pieces. Reserve 2 cups of stock for the pot pie and the rest for another use.
- In a large heavy-bottomed pot, melt butter over medium-high heat. Add potatoes, carrots, and onion. Cook, stirring occasionally, until potatoes and carrots are fork-tender, 10 to 12 minutes. Add mushrooms, cooking until mushrooms are heated through. Add cognac and cook for 2 minutes. Add flour and cook, stirring, for 1 minute. Pour in reserved 2 cups chicken stock and milk. Bring to a simmer; cook, stirring constantly, until thick and bubbly, 2 to 3 minutes. Stir in chicken, peas, parsley, and thyme. Season with salt and pepper. Ladle into six (12-ounce) ramekins, let cool.
- Roll out thawed puff pastry on a lightly floured surface to a 1/4-inch thickness. Cut out six circles that are 1 inch wider than ramekins or bowls being used. Cut a 1/2-inch vent hole in the center of each circle. Transfer puff pastry circles to a parchment-lined baking sheet and freeze for 20 minutes.
- In a small bowl, whisk together egg, egg yolk, and 1 teaspoon water. Remove puff pastry circles from freezer. Top each ramekin with a puff pastry circle, crimping edges over sides to seal, and brush with egg wash. Transfer to refrigerator and chill for 30 minutes.
- Preheat oven to 425 degrees. Transfer ramekins to a rimmed baking sheet. Bake until puff pastry is deep golden brown and filling is bubbling, 20 to 25 minutes.
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Hamani
[email protected]This is the best chicken pot pie recipe I've ever tried. I will definitely be making it again.
Harrison C Phiri
[email protected]I love that this recipe uses fresh thyme and rosemary. It gives the chicken pot pie a really delicious flavor.
AHMED ELSHERBINY
[email protected]This recipe is perfect for a weeknight meal. It's quick and easy to make, and the results are always delicious.
Philip Watulo wafula
[email protected]This recipe was way too complicated for me. I ended up giving up and ordering takeout instead.
beccy newsham
[email protected]The crust was a little dry, but the filling was very tasty. I would recommend using a different crust recipe next time.
Md Arif Bin Ahamd
[email protected]This recipe was a bit too bland for my taste. I would recommend adding more salt and pepper to the filling.
Wendy Jessie
[email protected]I've never been a fan of chicken pot pie, but this recipe changed my mind. It was so creamy and flavorful, and the crust was perfect.
Darcey Russell
[email protected]I made this for a potluck dinner, and it was a huge hit! Everyone raved about how delicious it was.
Chris Salmon
[email protected]This recipe is a keeper! The chicken pot pie was absolutely delicious, and my kids loved it too.
Suraiya Jannat
[email protected]This was my first time making chicken pot pie, and it turned out great! The crust was a little tricky to work with, but the filling was easy to make and very tasty.
Binod Binodkc
[email protected]I've made this recipe several times now, and it's always a success. The instructions are clear and easy to follow, and the results are always delicious.
Mystic
[email protected]This chicken pot pie was a hit with my family! The crust was flaky and golden brown, and the filling was creamy and flavorful. I especially loved the addition of fresh thyme and rosemary.