Sunday, February 13, 2011

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.


  1. This looks great! I have never made chicken pot pie, but my mom used to for us when we were little. I will have to give this a try sometime in the near future :)

  2. I love making chicken pot pie and you were smart to go with the puff pastry as a topping - perfect. This recipe sounds wonderful and it looks so tasty!! Great job!

  3. You must have read my mind! I have been wanting to make chicken pot pie for sooooo long! Looks delish!

  4. Ooooo I never would have thought about cognac in Chicken Pot Pie - brilliant!! And esp for breaking Dusty of his frozen food pot pie addiction, kudos m'dear!!

  5. You can also use the pillsberry flaky biscuits for the crust, just peel the layers apart & you have instant flaky dough!


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