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. It’s elegant enough to serve guests dinner and casual enough for a weeknight meal with the family. Puff pastry gives this pie a crispy, buttery, crust that is just perfect in our opinion. I dare to say better than a traditional pie crust. Bonus, it’s easier than making your own pie dough!
Tips and Variations
Rotisserie chicken, boiled chicken, leftover chicken breasts, or turkey will all work in this recipe. Or you can saute any boneless chicken cuts until browned and cooked through, then remove them from the pan. You can add corn, celery, green beans, and even mushrooms.You can substitute the heavy cream with light cream or half and half. Note that the filling will not be as thick and creamy.
In a large pot or dutch oven, melt the butter over medium-high heat. Add shallot, potatoes, carrots, and a few pinches of salt and pepper; cook, stirring occasionally, until tender; about 10-15 minutes. Add cognac, and cook for 1 minute. Stir in flour and cook for about 1 minute until combined well. Add chicken broth or stock and heavy cream. Combine well and bring to a simmer for about 2-minutes, stirring until mixture thickens. Stir in chicken, peas, parsley, thyme, sage, salt, and pepper, and combine well. Remove from heat. When ready to bake, whisk together the egg yolk and 1 teaspoon of water. Cut thawed puff pastry 1-inch larger in diameter than the individual dish/pan, and cut slits about 1-inch or holes in the center for venting. Center cut puff pastry over the dish and crimp down around the edge of the dish to seal. Brush the top of the pastry with egg wash. Be sure you place the baking dish/dishes on a baking sheet. Let cool for about 15 minutes before serving. Classic chicken pot pie is always a warming comfort food for those cold winter nights.
