Chicken Pot Pie

Recipe courtesy Tyler Florence

Show: Tyler's UltimateEpisode: Ultimate Chicken Pot Pie

Rated: 3 stars out of 5Rate itRead users' reviews (67)

RECIPE
COMMENTS & REVIEWS(67)

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
Jamie Bend , OR 02-02-2010
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Absolutely Love!!!
Rated: 5 stars out of 5

I have made this recipe many times and everyone that eats it raves. I love that the chicken is cooked while making the... flavorful stock and that the end result isn't super thick. The parm topped puff pastry is a great compliment to what's inside. The only thing I do differently is add a bit more salt and pepper to the dish wile it's simmering down. I will never make chicken pot pie another way again!Read more
recipe Chicken Pot Pie
c sacramento, CA 01-31-2010
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Redo video to match, and 8 cups too much!
Rated: 4 stars out of 5

One reviewer remarked that the roux ratio to stock was too much, I cut the roux and amount of stock by half - added celery... and sweet potatoes (baked 'em first), and some seasoning. The recipe had only salt and pepper, so I used rosemary. Putting parm cheese on top was a risk and I won't do it again for the sake of making sure the puff pastry gets cooked all the way through and at the same time avoiding burning the cheese. Although Tyler's recipe looked delicious, I skipped using the cream and the pies turned out just fine if somewhat under seasoned.Read more
recipe Chicken Pot Pie
f Crown Pt, IN 01-03-2010
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Where is the RECIPE that was on the VIDEO?....
Rated: 2 stars out of 5

Please adjust this MISTAKE on the Video...Food Network received more than enough requests...this is a great video recipe,... and EASY, and the CLICK ON recipe is a MADE FROM SCRATCH recipe....P L E A S E re-do the link from the video to the correct EASY METHOD Chicken Pot Pie. Thanks for a grrreat site, I rely on Food Network to back-up all my own recipes, with hints, and additions to my own favorites.Read more
recipe Chicken Pot Pie
Lisa Hattiesburg, MS 12-17-2009
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Definitely needs less broth!
Rated: 4 stars out of 5

The flavor was delicious, but I will agree with the other reveiws. Eight cups of chicken stock was WAY TOO much and the... filling ended up being more like chicken soup. When I reheated the leftovers, I poured off a considerable amount of liquid and the pies turned out great the second time around. I would consider starting with just enough cool water to cover your chicken and veggies and the gradually adding the broth at the end until your filling reaches the desired consistency.Read more
recipe Chicken Pot Pie
JUDY Forest, VA 12-01-2009
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Hello Food Network - pay attention!!
Rated: 1 stars out of 5

This is not the same recipe as the video! Please fix it!!!
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