Chicken Pot Pie

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Picture of Chicken Pot Pie Recipe Photo: Chicken Pot Pie Recipe
Rated 4 stars out of 5
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  • Read 87 Reviews
Total Time:
1 hr 35 min
Prep
15 min
Cook
1 hr 20 min
Yield:
4 servings
Level:
Easy
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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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Wine Suggestion for This Recipe

Chardonnay

Chardonnay

Rich, buttery white wine

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Newest Ratings and Reviews

Read all 87 reviews

  • on August 21, 2012

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    I believe this is so worth the extra work. Tasty.

    people found this review Helpful.
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  • on July 30, 2012

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    I made a few changes to make it to my liking. I didn't use turnips in the broth and added salt and pepper. After I removed the chicken, I let it reduce for 1/2 hour 45 minutes and that really improved the flavor! Then I cut up 2 stalks of celery and an onion and added them to the carrots and then sauted them in some of the skimming liquid and butter about 2Tbs. until tender and I added 2 sprigs of rosemary and 6 sprigs of thyme and salt and pepper. Then I added the flour to the veggies and let it brown before adding the broth. It came out so good and very flavorful!

    people found this review Helpful.
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  • on August 26, 2011

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    Dude ,you have got to be the best chef of food network... All the dishes I have cooked from your show have been outstanding..Hope to see more of you on the network thanks.

    people found this review Helpful.
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