Chicken Pot Pie

October 22, 2019
Created by Harmons
1 hour 10 minutes
Serves 4
  • 1/4 cup all-purpose flour, plus more for rolling the pastry
  • 1 pkg frozen puff pastry, thawed
  • 4 Tbsp butter
  • 1 onion, diced
  • 2 stalks celery, diced
  • 2 carrots, diced
  • 1 cup button mushrooms cleaned, stems trimmed, and diced
  • 3 cloves garlic, minced
  • Salt and freshly ground pepper
  • 1/3 cup brandy
  • 2 1/2 cups low-sodium chicken broth
  • 1/2 cup heavy cream
  • 1 Tbsp chopped fresh flat-leaf parsley
  • 1 Tbsp chopped fresh thyme
  • 3-4 cups shredded cooked chicken
  • 1 cup frozen peas
  • 1 egg

Preheat oven to 425°. Line a rimmed baking sheet with aluminum foil. Set aside 4 (6-oz) ramekins.

Dust a clean, dry work surface with flour and place puff pastry over top. Sprinkle pastry with flour and roll to about 1/8” thick, smoothing creases with rolling pin at same time. Using a sharp knife, cut out 4 circles about 2” larger than diameter of ramekins. Place dough rounds on prepared sheet and refrigerate until ready to use.

In a large frying pan over medium-high heat, melt butter. Add onion, celery, carrots, and mushrooms, if using, and cook, stirring often, until onions are translucent, about 8 minutes. Add garlic and cook until fragrant, about 1 minute. Season with salt and pepper.

Add ¼ cup flour and cook, about 2 minutes. Add brandy and stir, scraping pan bottom, until evaporated. Add broth and continue to cook, stirring often, until thickened, about 5 minutes.

Remove pan from heat. Add cream, parsley, thyme, chicken, and peas and stir to combine. Season with salt and pepper.

Ladle filling into prepared ramekins, about ¾ full. Beat egg with 1 tablespoon of water.

Remove pastry rounds from refrigerator. Brush outside edges of each bowl with egg wash.

Place cold dough rounds over bowls, pressing firmly around edges so that dough adheres. Transfer bowls to prepared sheet. Brush dough with egg wash. Using a sharp knife, make a ½” slit in top of each pie. Bake until pastry is a rich golden brown, 20-25 minutes. Let cool for about 10 minutes, then use a wide spatula to carefully transfer hot bowls to serving plates.