The Pioneer Woman Tasty Kitchen
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Chicken Pot Pie

5.00 Mitt(s) 8 Rating(s)8 votes, average: 5.00 out of 58 votes, average: 5.00 out of 58 votes, average: 5.00 out of 58 votes, average: 5.00 out of 58 votes, average: 5.00 out of 5

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Level: Easy

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Description

The ultimate comfort food: Chicken Pot Pie.

Ingredients

  • 6 Tablespoons Butter (salted Or Unsalted)
  • 1 whole Large Onion, Chopped
  • 1-½ pound Potatoes, Peeled And Cut Into Approximate 1" Cubes
  • 1 pound Carrots, Cut Into Approximate 1" Pieces
  • 10 ounces, weight Mushrooms, Sliced
  • ½ cups Cognac
  • 6 Tablespoons All-purpose Flour
  • 2 cups Chicken Stock
  • 1 cup Milk
  • 5 cups Chicken, Cooked (roasted Or Poached)
  • 1 cup Fresh Or Frozen Green Peas
  • 5 teaspoons Dried Parsley
  • 2-½ teaspoons Dried Thyme
  • ½ teaspoons Dried Sage
  • 3 teaspoons Salt
  • 1 teaspoon Black Pepper
  • 1 whole Sheet Frozen Puff Pasty, Thawed
  • 1 whole Egg Yolk
  • 1 teaspoon Water

Preparation

Preheat oven to 425°F. (If making ahead skip this step.)

In a stock pot or Dutch oven, melt the butter over medium-high heat.

Add onion, potatoes, carrots and mushrooms and cook, stirring occasionally, until tender, about 10-12 minutes.

Add cognac, and combine.

Stir in flour and cook for about 1 minute until combined well.

Add chicken stock and milk. Combine well and bring to a simmer for about 2-minutes, stirring until mixture thickens.

Add chicken, peas, parsley, thyme, sage, salt and pepper, and combine well.

Transfer mixture to preferred serving vessel. Or if preparing ahead, let cool and refrigerate to re-heat later.

When ready to bake, whisk together the egg yolk and 1 teaspoon of water.

Cut thawed puff pasty 1″ larger in diameter than the chosen serving dish/vessel, and cut out a 1/2-1″ hole in center for venting.

Center the cut puff pastry over dish and crimp down around edge of dish to seal.

Brush top of pastry with egg wash.

Bake in a 425°F oven, placing your dish on a baking sheet, for 10 minutes, then cover lightly with aluminum foil and continue baking for another 20-25 minutes.

6 Comments

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Carla P on 2.8.2011

I wish there was smell-a-TK. I love me some pot pie.

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MeganD. on 2.8.2011

This sounds delicious and although I wouldn’t call it “healthy” it seems much lighter than most pot pie recipes I come across. Can’t wait to give it a try!

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annamalfacts on 2.8.2011

That looks amazing.

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reeza on 2.8.2011

Ohhh this looks SO good! It is freezing here and this seems like the perfect meal! Thank you for sharing:D

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roxypop97 on 2.8.2011

I am normally not a pot pie girl. But this looks very good. I am going to give it a try this weekend. Thanks for sharing.

8 Reviews

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lisbonannie on 1.8.2014

Perfect…we loved it at my house.

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Kelsey Headrick on 1.24.2013

This was hands down the best pot pie I’ve ever made. Thanks!!!

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sarablaire on 1.12.2013

Super yummy! This recipe is not only delicious, but it makes such a large amount that we were able to make two pies. My husband and I ate one for dinner with leftovers for lunch, and we froze the second. Just reheated the second pie tonight and I swear it was even better the second time! :) Thanks for sharing this!

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Brianna on 12.18.2012

So delicious! The only trouble was trying to figure out what size dish to cook it in, because it didn’t have any indication on the recipe. We used a 2 quart dish and it was definitely piled high, but it worked out.

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DomesticDivaa on 9.21.2012

I tried this recipe with marsala wine instead of cognac and this was absolutely delicious! Thanks for the easy to follow recipe! I also used pie crusts and the cooking time was a little longer-but still super tasty.

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