CHICKEN POT PIES
Chicken potpie-a comfort food classic-gets unexpected flavor, and kick, from cognac.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes 6
Number Of Ingredients 15
Steps:
- Place chicken in a large stockpot and add enough water to cover by 2 inches. Bring to a boil over medium-high heat, reduce to a simmer, and cook until chicken is cooked through (until an instant-read thermometer inserted into the thickest part registers 165 degrees), about 50 minutes to 1 hour. Use tongs to remove chicken. When cool enough to handle, pull off and discard the skin, then separate the meat from the bones and tear into bite-size pieces. Reserve 2 cups of stock for the pot pie and the rest for another use.
- In a large heavy-bottomed pot, melt butter over medium-high heat. Add potatoes, carrots, and onion. Cook, stirring occasionally, until potatoes and carrots are fork-tender, 10 to 12 minutes. Add mushrooms, cooking until mushrooms are heated through. Add cognac and cook for 2 minutes. Add flour and cook, stirring, for 1 minute. Pour in reserved 2 cups chicken stock and milk. Bring to a simmer; cook, stirring constantly, until thick and bubbly, 2 to 3 minutes. Stir in chicken, peas, parsley, and thyme. Season with salt and pepper. Ladle into six (12-ounce) ramekins, let cool.
- Roll out thawed puff pastry on a lightly floured surface to a 1/4-inch thickness. Cut out six circles that are 1 inch wider than ramekins or bowls being used. Cut a 1/2-inch vent hole in the center of each circle. Transfer puff pastry circles to a parchment-lined baking sheet and freeze for 20 minutes.
- In a small bowl, whisk together egg, egg yolk, and 1 teaspoon water. Remove puff pastry circles from freezer. Top each ramekin with a puff pastry circle, crimping edges over sides to seal, and brush with egg wash. Transfer to refrigerator and chill for 30 minutes.
- Preheat oven to 425 degrees. Transfer ramekins to a rimmed baking sheet. Bake until puff pastry is deep golden brown and filling is bubbling, 20 to 25 minutes.
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Nikhil Chy
[email protected]This recipe is way too complicated. I'm not going to try it.
Akandinda Branim
[email protected]I followed the recipe exactly, but my chicken pot pie didn't turn out as good as I expected. I'm not sure what went wrong.
Farid Ahmed
[email protected]The crust on this chicken pot pie was a bit too thick and dry for my liking.
Gaziaron TV
[email protected]This chicken pot pie was a little bland for my taste. I think I'll add some extra seasoning next time.
Aaron Ouma
[email protected]I'm always looking for new chicken pot pie recipes, and this one is definitely a winner. It's going to be my new go-to recipe.
Gulaam Murtaza
[email protected]I made this recipe for a group of friends and everyone raved about it. It's definitely a crowd-pleaser.
Alfonso Herrera
[email protected]This recipe is a bit time-consuming, but it's worth it. The end result is a delicious and satisfying meal.
Robert Villarreal
[email protected]I'm not a big fan of chicken pot pie, but this recipe changed my mind. It was absolutely delicious!
Riley Nida
[email protected]I love that this recipe uses fresh vegetables. It makes the pot pie so much more flavorful.
Hassankhaled Kharji
[email protected]This chicken pot pie is the perfect comfort food. It's warm, hearty, and delicious.
Jodi Cojoc
[email protected]I'm not a very experienced cook, but this recipe was easy to follow and the pot pie turned out great! My husband and kids loved it.
anneloise mwangi
[email protected]This recipe is a keeper! I made it for a potluck and it was a huge success. Everyone loved it.
Faucaleb
[email protected]I've tried many chicken pot pie recipes, but this one is by far the best. The instructions were clear and easy to follow, and the end result was a delicious and comforting meal.
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[email protected]This chicken pot pie was a hit with my family! The filling was creamy and flavorful, and the crust was flaky and golden brown. I will definitely be making this again.