Chicken Pot Pie

Recipe courtesy Tyler Florence

Show: Tyler's UltimateEpisode: Ultimate Chicken Pot Pie

Rated: 4 stars out of 5Rate itRead users' reviews (62)

RECIPE
COMMENTS & REVIEWS(62)

Cook Time:
1 hr 20 min
Level:
Easy
Yield:
4 servings

Times:

Prep: 15 min
Inactive Prep: --
Cook: 1 hr 20 min
Total:: 1 hr 35 min

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Ingredients

Chicken Broth:

1 whole chicken, 3 pounds
1 gallon cool water
2 carrots, cut in 2-inch pieces
2 celery stalks, cut in 2-inch pieces
1 onion, halved
1 head garlic, halved horizontally
2 turnips, halved
4 fresh thyme sprigs
2 fresh rosemary sprigs
1 bay leaf

Pot Pie:

1/4 pound (1 stick) unsalted butter
1/2 cup all-purpose flour
Sea salt and freshly ground black pepper
3 carrots, cut in 1/2-inch circles
1 bag frozen or fresh pearl onions, see note
1 box frozen or fresh peas, see note
Leaves from 4 fresh parsley sprigs
2 frozen puff pastry sheets, thawed
1 egg mixed with 3 tablespoons water
1/4 cup shredded Parmigiano-Reggiano

Directions

Put the chicken in a large stockpot and cover with 1 gallon of cool water. Add the vegetables and herbs and bring the pot up to a boil over medium-high heat. Skim well; then simmer, uncovered, for 45 minutes, skimming frequently as the oil rises to the surface. What we're doing here is not only cooking the chicken but also creating the base sauce for the pot pie. Remove the chicken to a platter to cool. Continue to cook down the chicken broth for another 15 minutes to condense the flavor; you should have about 8 cups when you're finished. Using a colander, strain the chicken broth into another pot and discard the solids. When the chicken is cool enough to handle, shred the meat and discard the skin and bones.

Wipe out the stockpot and put it back on the stovetop over medium heat. Melt the butter and then whisk in the flour to form a paste. This is a roux, which will act as a thickener. Now, gradually pour in 8 cups of the chicken broth, whisking the entire time to prevent lumps. Whisk and simmer for 10 minutes to cook out the starchy taste of the flour and thicken the broth; it should look like cream of chicken soup. Season with salt and pepper. Fold in the shredded chicken, carrots, pearl onions, peas, and parsley. Stir to combine and turn off the heat.

Preheat the oven to 350 degrees F. Lay the thawed puff pastry sheets on a lightly floured, cool surface. Invert individual crocks on the pastry sheet and, using a sharp knife, cut circles around the outside of the bowls, slightly larger than the bowl itself. Fill the crocks 3/4 of the way with the chicken mixture, making sure each serving has a nice amount of chicken, vegetables, and broth. Carefully cap each crock with a pastry circle, pressing the dough around the rim to form a seal. Lightly beat the egg with 3 tablespoons of water to make an egg wash and brush some on the pastry. Sprinkle the pastry with the Parmigiano. Set the crocks on a cookie sheet and transfer to the oven. Bake for 20 minutes, until puffed and golden.

Notes: If using fresh pearl onions, blanch for 2 minutes in salted boiling water; then pinch the skins off -- if using frozen, run under cool water for 2 minutes to thaw.

If using fresh peas, blanch for 2 minutes in salted boiling water--if using frozen, run under cool water for 2 minutes to thaw.

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Comments & Reviews

recipe Chicken Pot Pie
chris newark, IL 11-09-2009
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Worth the time
Rated: 4 stars out of 5

Never made my own stock before. Always watched my Nonnie do it and thought that's too much work. Now I know why, it makes... all the difference in the world. I wouldn't do it any other way now, even for soups. It can be done the day before let cool in the frig and remove the grease. I bake more than I cook, so I used my own pie crust. I also used cilantro instead of parsley in the pie filling and regular onions. After filling 4 5inch ramekins I had quite a bit of filling left over? Don't know why I used 8 cups of stock. So I made another meal out of it. Reheated and pored it over chicken flavored rice, my husband ate three bowls. I think over a baked potato would be good to.Read more
recipe Chicken Pot Pie
Estelle Elkinspark, PA 11-05-2009
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Not the same recipe as show.
Rated: 3 stars out of 5

After watching Tyler make his chicken pot pie I thought that it looked delicious and simple. I looked up the recipe and... realized that this was not the same as his show, at least not the one I watched. I thought I saw him use heavy cream and left over chicken??? Well what I did was used part of Tyler's recipe and parts of Rachel and Paula's recipe and it turned out great. I do think that the Food Network should get there recipes straight.Read more
recipe Chicken Pot Pie
D Long Beach, CA 10-19-2009
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Tyler Florence and Food Network, PLEASE RE-DO THIS RECIPE
Rated: 2 stars out of 5

I made the chicken pot pie tonight. Unfortunately, I did not read the reviews. Please, please RE-DO the ratios for roux to... chicken stock. It is very watery. Also, the last part with the egg wash and cheese sounded good....the drawback was that the cheese cooked quicker than the puff pastry which resulted in a doughy, undercooked puff pastry (it could not stay in oven longer because the cheese would have burned.) I was so sad with the result. However I love the Tyler Florence show! :-(Read more
recipe Chicken Pot Pie
Tyler Blacklick, OH 07-15-2009
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Something to experiment with
Rated: 5 stars out of 5

I found this recipie very cool! I didn't know where to find puff pastry sheets so I just made them myself and they came out... pretty great! I also put my own little twist on the recipie by putting a small layer of mashed potatoes on top of the vegetable mix and then covering it with the final layer of crust on top to bake. I will not say I was BLOWN away by the recipie...it was simply mediocre...but deffinitely something to make if going to impress a crowd (my family was blown away by such a sophisticated meal). Its also easier simply to run to the store and buy a bag of frozen vegetables and chicken broth to avoid the first 5 steps or so and deffinitely cutting a lot of time in preparation. So in general it was great...maybe would make again...but deffinitely something to leave enough time to prep, bake, and cool because all three of those steps take much time.Read more
recipe Chicken Pot Pie
Roger Salem, MA 07-04-2009
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Great Recipe
Rated: 5 stars out of 5

I just made the recipe for the Ultimate Pot Pie. Granted after baking, the sauce was a little thin. I attribute that to the... frozen pearl onions. However, upon reheating the next day, the sauce thickened and all things came together. My advice to those who have complained about the thickness of the filling, make the filling in advance, let it sit overnite and finish the next day. I give this recipe, after alterations for time, 5 STARSRead more
recipe Chicken Pot Pie
Mia Villa Park, IL 07-02-2009
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Nice but....................................................
Rated: 4 stars out of 5

the recipe was good but if you want the "ULTIMATE" Pot Pie paula Deens is the place to be, I made that for dinner and the... family L-O-V-E-D it so much there were NO leftovers exept a tiny bit My family ate for lunch!!!!!!Read more