Chicken Pot Pie

What says comfort like a chicken pot pie? Nothing! This recipe is from my new favorite cookbook, The Comfort Table by Katie Lee Joel. If you dont have it already, I highly suggest you get it! It has soooo many good recipes in it. Ive made a ton of things from it already. This just happens to be one of my favs from it so far.


1 sheet puff pastry, thawed

1 qt chicken stock

1 large yellow onion, quartered

2 bay leaves

1 tsp whole black peppercorns

3 sprigs fresh thyme, plus 1 tbsp chopped

4 boneless skinless chicken breasts

3 tbsp butter

1/2 cup peeled fresh pearl onions

2 med. carrots, diced

1 cup sliced white mushrooms

1 cup frozen peas

5 tbsp flour

1 cup milk

salt and pepper, to taste

1 large egg, lightly beaten


Combine broth, onion, bay leaves, peppercorns, and thyme sprigs in large pot over high heat. Bring to a boil, reduce heat and simmer 30 mins. Add chicken. Raise heat and return to boil. Reduce heat and simmer until chicken is cooked through.

Transfer chicken to plate and set aside. Strain stock and set aside 2 1/2 cups. When chicken is cool, cut into bite sized pieces.

Preheat oven to 375.

Melt butter in large skillet over med heat. Add pearl onions and carrots. Cook about 5 mins. Add mushrooms and cook another 5 mins. Stir in flour and cook 1 min. Add reserved stock and milk, stirring constantly. Cook until the sauce begins to thicken. Remove from heat and stir in peas, chicken, chopped thyme, salt and pepper. Set aside.

Set out 4 2 cup ramekins. Using one empty bowl as a guide, cut the puff pastry into 4 circles. Spoon filling into each bowl and place one circle of puff pastry on each pot pie, pressing the edges to seal. Cut vent in the center of each one. Using pastry brush, brush surface of each pot pie with beaten egg. Bake until pastry is dark golden brown, about 30 mins.



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