From Once Upon a Chef
Chicken Pot Pie
- Time
- 1 hr 10 min
- Makes
- 4
- Ingredients
- 17
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Ingredients
- 1 to 2 packages frozen puff pastry, (best quality such as Dufour or Pepperidge Farm, thawed (see note))
- 4 tablespoons unsalted butter
- 1 medium yellow onion, (diced)
- 3 cloves garlic, (roughly chopped)
- 3 stalks celery, (diced)
- 1 cup frozen pearl onions ((no need to defrost))
- 3 carrots, (sliced into ¼-in (6-mm) rounds)
- 1/3 cup all-purpose flour, (plus more for rolling the pastry)
- 2½ cups low-sodium chicken broth
- ¼ cup Cognac or brandy ((okay to replace with more chicken broth if avoiding alcohol))
- ¾ teaspoon salt
- ½ teaspoon white pepper
- ½ cup heavy cream
- 1 tablespoon chopped fresh thyme ((or a combination of thyme, rosemary and sage), plus a few thyme sprigs for serving)
- 3 to 4 cups shredded cooked chicken, (from 1 rotisserie chicken)
- 1 cup frozen peas ((no need to defrost))
- 1 egg
Nutrition · per serving
- Calories
- 747 kcal
- Fat
- 45 g
- Fiber
- 4 g
- Sugar
- 6 g
- Sodium
- 678 mg
- Protein
- 35 g
- Cholesterol
- 163 mg
- Carbohydrate
- 42 g
- Saturated fat
- 18 g
As published by Once Upon a Chef.
The method
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