Chicken Pot Pie

Dusty loves Chicken Pot Pie!

If I go out of town to visit my family and he has to fend for himself, he loads up of Marie Calender's Chicken Pot Pies.

I found this recipe from She Wears Many Hats and I had to try it. I wanted to prove to Dusty that there is such a thing as homemade chicken pot pie and that it doesn't just come from the frozen food section!

Not going to lie, I was a little nervous about making this chicken pot pie. I've never made it before! I always get a little nervous when I try making new recipes that are classics like chicken pot pie, lasagna, etc. Because I don't want to mess them up!

So here is what you are going to need for 4 servings:
-3 tbsp Butter
-1/2 lb small Golden Potatoes-cut into 1" cubes
-1/2 large Onion-chopped
-3 medium Carrots-cut into 1" pieces
-5 oz of sliced Mushrooms
-1/4 cup Cognac
-3 tbsp Flour
-1 cup Chicken Broth
-1/2 cup Milk
-2-1/2 cups cooked Chicken (I used a rotisserie chicken)
-1/2 cup Frozen Peas
-2-1/2 tsp dried Parsley
-1-1/4 tsp dried Thyme
-1/4 tsp dried Sage
-1-1/2 tsp Salt
-1/2 tsp Pepper
-1 sheet of thawed Puff Pastry
-1 egg Yolk
-1 tsp Water

First preheat oven to 425 degrees.

In a  Dutch oven, melt the butter over medium-high heat and add onion, potatoes, carrots and mushrooms. Cook, stirring occasionally, until tender, about 10-12 minutes.

Add this little guy of Cognac, and combine.

This gives some wonderful savory flavoring to the Chicken Pot Pie!

Stir in flour and cook for about 1 minute until combined well. Add chicken stock and milk. Combine well and bring to a simmer for about 2-minutes, stirring until mixture thickens. Add chicken, peas, parsley, thyme, sage, salt and pepper, and combine well.

Transfer mixture to preferred serving dishes. I could fit 2 servings into each of these little baking dishes.

Cut thawed puff pasty 1″ larger in diameter than the chosen serving dish, and cut out a 1/2-1″ hole in center for venting. Center the cut puff pastry over dish and crimp down around edge of dish to seal.

Whisk together the egg yolk and 1 teaspoon of water and brush the tops of the pastry with egg wash.

Thanks for the cute pastry brush Mom!

Bake in a 425°F oven, placing your dish on a baking sheet, for 10 minutes, then cover lightly with aluminum foil and continue baking for another 20-25 minutes.

Pretty much, this was heaven in a baking dish!

I am a new lover of Chicken Pot Pie and now Dusty is forever spoiled because he thought this was 100x better than that nasty frozen Marie Calenders!

I might have eaten my entire serving dish.

I might have had a giant food baby after eating this.

BUT IT WAS SO WORTH IT!



Print Recipe Here!