Chicken Pot Pie

Few foods whisper—okay, yell—”comfort” as much as Chicken Pot Pie.
chicken pot pie
And with all this icky winter weather, a little comfort is a good thing.

Speaking of a “good thing,” while folding clothes one day years ago, I was inspired by Martha’s recipe for Chicken Pot Pie that she featured on her perfect-for-clothes-folding show Martha Stewart Living (that show got me through many a load of laundry, man). I quickly printed out the recipe, and this Chicken Pot Pie soon made its way into our regular comfort food repertoire. It graces our table around this time every year, and I know once you try it, you’ll agree that it deserves a regular spot in your menu lineup.

The main ingredients are standard potpie players: chicken, onion, potatoes, carrots and mushrooms…

chicken pot pie

And of course, peas. Yes, I used frozen. (Martha, don’t be hatin.)

Chicken Pot Pie

But the addition of cognac is what makes the flavor magic happen.

Chicken Pot Pie

Don’t worry, you don’t need much. You won’t get hooched up. Promise.

Add in herbs, chicken stock and a few other basic ingredients, and the potpie comes together nicely.

Chicken Pot Pie

I usually use one large oven safe soup tureen or dutch oven topped with puff pastry. But sometimes it’s fun to use individual oven safe dishes for a special occasion.

Chicken Pot Pie

Top the pot pie with puff pastry.

Chicken Pot Pie

Brush with a little egg yolk and bake.

Chicken Pot Pie

Beautiful results, for not much effort.

Chicken Pot Pie

One of the things I like about this recipe is that the pie “filling” can be made ahead, then topped with the puff pastry, and baked to re-warm prior to serving. Also, over the years I’ve used both boneless chicken breast or a whole chicken for this recipe. And for this go around, I grabbed a rotisserie chicken from the grocery store, because I was running short on time.

This savory Chicken Pot Pie is fancy looking enough for your Valentine’s Day table, but simple enough for any weeknight meal. And with Valentine’s Day being on a school night this year, this Chicken Pot Pie would make for a snazzy weeknight meal for sure. Serve alongside a salad, and dinner is done. Chicken Pot Pie

Enjoy!

 

5.0 from 1 reviews
Chicken Pot Pie
 
Few foods whisper—okay, yell—"comfort" as much as Chicken Pot Pie.
Author:
Serves: Makes about 8 servings.
Ingredients
  • 6 tablespoons butter, salted or unsalted
  • 1 large onion, chopped
  • 1½ pounds potatoes, peeled and cut into approx. 1" cubes (I used new potatoes)
  • 1 pound (about 6 medium) carrots, cut into approx. 1" pieces
  • 10-12 oz. mushrooms, sliced
  • ½ cup cognac
  • 6 tablespoons all-purpose flour
  • 2 cups chicken stock
  • 1 cup milk
  • 5 cups chicken, cooked (roasted or poached) (Again, I used a whole rotisserie chicken de-boned the last time I prepared this.)
  • 1 cup fresh or frozen green peas
  • 5 teaspoons dried parsley
  • 2½ teaspoon dried thyme
  • ½ teaspoon dried sage
  • 3 teaspoon salt
  • 1 teaspoon black pepper
  • 1 sheet frozen puff pasty, thawed
  • 1 egg yolk + 1 teaspoon water for egg wash
  • extra salt and pepper to taste
Instructions
  1. Preheat oven to 425°F. (If making ahead skip this step.)
  2. In a stock pot or dutch oven, melt the butter over medium-high heat.
  3. Add onion, potatoes, carrots, mushrooms, and a few pinches of salt and pepper; cook, stirring occasionally, until tender; about 10-12 minutes.
  4. Add cognac, and combine.
  5. Stir in flour and cook for about 1 minute until combined well.
  6. Add chicken stock and milk. Combine well and bring to a simmer for about 2-minutes, stirring until mixture thickens.
  7. Add chicken, peas, parsley, thyme, sage, salt and pepper, and combine well.
  8. Transfer mixture to preferred serving vessel. Or if preparing ahead, let cool and refrigerate to re-heat later.
  9. When ready to bake, whisk together the egg yolk and 1 teaspoon of water.
  10. Cut thawed puff pasty 1" larger in diameter than the chosen serving dish/vessel, and cut out a ½-1" hole in center for venting.
  11. Center cut puff pastry over dish and crimp down around edge of dish to seal.
  12. Brush top of pastry with egg wash.
  13. Bake in 425°F oven on baking sheet for 10 minutes, then cover lightly with aluminum foil and continue baking for another 20-25 minutes.
Notes
Adapted from Martha Stewart.

 

Comments

  1. says

    Holy cow this looks amazeballs!!

    Love that you said hooched up, seriously.

    Chicken pot pie is one of my all time favorite meals…I will be giving this a whirl!! :)

  2. says

    I love chicken potpie. There’s something about the creamy sauce and the crust that screams comfort food. I always use pie dough but puff pastry definitely looks easier. This goes in my recipe collection.

  3. says

    Oh my – this looks good – I am just beginning to cook – cause of all the foodies I’ve met – I’m going to have to substitute something imaginative for the cognac – don’t have any. And mushrooms – blech – so no mushrooms. But well – I’m gonna try.

    God Bless.

  4. says

    Well, aren’t these the most adorable chicken pot pies EVER?!!

    And I’m betting the cognac adds just a touch of romance to the flavor. Perfect for Valentines! Martha has really made a difference in our lives, hasn’t she?

  5. says

    Chicken Pot Pies are the epitome of comfort food, you are right. I love the version with puff pastry, even though my husband scoffs at it (but he buys the frozen individual pies from the supermarket – I am not concerned:)
    Your little pies look amazing, and I just have to make them before the spring:)

  6. the country cook @ Delightful Country Cookin says

    One of my absolute favorite dishes…I love those little individual pie dishes you used!

  7. says

    This post is practically poetic. Your photos are stunning! (I remember pot pie as being awkward to photograph.)

    Bookmarked for a dinner soon. ‘Tis the season, after all.

  8. says

    I’ve died and gone to heaven! Or perhaps I should just come on over to your house for a spell and you can feed me this delicious chicken pot, chicken pot, chicken pot pie!

    I’ll do dishes.

    And shovel that driveway of yours.

    And rearrange furniture. Whatever it takes.

  9. says

    My mouth is watering. This recipe is so much simpler – yet more delicious looking – than so many others I’ve seen. Thank you! (And where did you get those little white pots? Adorable.)

    • says

      Hey Dawn!

      I actually got those little dishes for a steel at Old Time Pottery (I think that’s what it’s called) for $1-2. Can you believe it?!? What a deal.

      ~ Amy

  10. says

    I’m almost embarrassed to say that I’ve never tasted a pot pie of ANY kind but to my defense I never came across a recipe screaming enough for me to try it!
    This one’s doing it for me and Cognac might be the reason but it looks amazing and SO worth trying!

  11. says

    OK the puff pastry topping looks great, but I would be all about the filling in this pot pie. Gorgeous!

  12. Megan says

    I love chicken pot pie and this looks excellent! I just want to dig in. Cognac huh? :) I also love the little dishes.

  13. Lisa says

    I finally made chicken pot pies from scratch after YEARS of being too intimidated to try them, but your addition of hooch makes this sound even better than I can imagine. And your pictures are finger lickin’ gorgeous!

  14. says

    Pot pies are perfect cold weather comfort food as far as I’m concerned, and your gourmet take on the dish looks positively delicious, Amy. I need to hurry up and make this one though. Our Florida “spring” — I’m already waring tank tops — seems to have arrived WAY too early this year!

  15. Shelby says

    This is THE ultimate comfort food. I love your recipe – and when I am ready to make Chicken Pot Pie I will be trying this one for certain. Yeah. The booze sold me. ;o)

  16. alison says

    We are having a vegetarian version of this for our Valentine supper. I just made the filling and it smells amazing! I just know my family is going to love it. Thanks for sharing this great recipe!

    • says

      Hey Sophistimom!

      Can you believe I found those bowls for betweet $1-2 dollars at a discount place. Think it was Old Time Pottery? What a steal.

      ~ Amy

  17. Alison @ Ingredients, Inc. says

    This looks like true comfort food to me! Hope you’re doing well!

  18. says

    this might be the most beautiful, delicious looking chicken pot pie I have ever seen Amy. I did not grow up on pot pie, not really sure I care for it really, but yours, with all those pretty vegetables in it is calling me!! I can see how good it tastes just from the pictures!! Goodness!

  19. MelissaM says

    I made this last night for dinner and it was amazing. I’m absolutely going to make it again to freeze for easy weeknight dinners (I’m expecting my first baby so freezing this will be a lifesaver!). Can I suggest one change? I subbed Kale in for potatoes, mostly because I needed to use it and didn’t have potatoes, and it was so good! And that extra green veggie gives it the illusion of being a little healthier. :)

    Thank you for sharing!

  20. lisa says

    That sounds really good. I am going to try this but am not sure I am following the instructions correctly. Is that enough time for the potatoes and carrots to cook all the way through or do you cook it in the oven for a while before you top it with the pastry crust?

  21. Monica says

    Thanks for sharing! I made this tonight, without chicken. My family loved it. I only baked half of the filling and will use the other half another night. I do have a question. When the filling mixture cooled it is very thick. Shoudl I add anything to do when I do bake the second half later?

    • Monica says

      Meant, should I add anything to it when I back later because it is so thick.

      • says

        Hey Monica,

        If you’d like a thinner filling, add a little chicken broth at a time until it’s to your desired consistency. It’s a personal preference.

        Hope that helps!

        Amy

  22. Kristen M says

    Just made this and it’s wonderful! I’m freezing the mix in small batches for quick weeknight meals. Very simple, but it looks and tastes impressive. Thx for the great recipe :o)

  23. Rebecca P says

    I am a HUGE (in my heart) fan of pot pie. I think it’s one of my favorite dishes of all time. I followed your amazing recipe and I have to say- it was AMAZING!!! I even made baked chicken with the same ingredients: herbs, cognac, broth etc. As a stand alone for baked chicken, it also rocked! Who knew that cognac would go so well with chicken. Thanks!!!!

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