| Level: | Intermediate |
| Total: | 2 hr 25 min |
| Active: | 45 min |
| Yield: | 4 pies |
Ingredients
- 5 tablespoons all-purpose flour, plus more for rolling out the puff pastry
- 1 sheet puff pastry, such as Dufour, thawed according to package instructions if frozen
- 4 cups low-sodium chicken broth
- 1 teaspoon whole black peppercorns
- 3 sprigs fresh thyme plus 1 tablespoon chopped fresh thyme
- 2 bay leaves
- 1 large yellow onion, quartered
- 4 boneless, skinless chicken breasts
- 3 tablespoons unsalted butter
- 1/2 cup fresh pearl onions, peeled
- 2 medium carrots, peeled and diced
- 1 cup sliced white mushrooms
- 1 cup fresh or thawed frozen peas
- 1 cup milk
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 large egg
Instructions
- Line a baking sheet with parchment paper. On a lightly floured surface, roll out the pastry dough with a floured rolling pin. Transfer to the lined baking sheet, cover with plastic wrap and refrigerate while preparing the pie filling.
- Combine the broth, peppercorns, thyme sprigs, bay leaves and quartered onion in a large pot over high heat. Bring to a boil, reduce the heat to a simmer and simmer for 30 minutes. Add the chicken breasts. Raise the heat and return to a boil. Reduce the heat and simmer until the chicken is just cooked through, 10 to 15 minutes.
- Transfer the chicken to a plate to cool. Strain the stock and set aside 2 1/2 cups; reserve the remaining stock for another use. When the chicken is cool to the touch, cut it into bite-size chunks and set aside.
- Preheat the oven to 375 degrees F.
- Melt the butter in a large skillet over medium heat. Add the pearl onions and carrots and cook, stirring occasionally, for about 5 minutes. Add the mushrooms and peas and cook another 5 minutes. Stir in the 5 tablespoons flour and cook 1 minute more. Add the reserved stock and the milk, stirring constantly. Cook until the sauce begins to thicken, about 5 minutes. Remove from the heat and add the chicken, chopped thyme, salt and pepper.
- Remove the pastry from the refrigerator and cut into 4 circles using one of the 2-cup ovenproof bowls as a guide.
- Spoon the filling into four 2-cup ovenproof bowls, then place 1 dough circle on each pot pie, pressing around the edges to seal the pastry to the bowl. Cut a vent in the center of each. Using a pastry brush, brush the outer surface of each pie with egg wash. Bake until the pastry is puffed and dark golden brown, about 35 minutes.
Nutrition Facts
| Serving Size | 1 of 16 servings |
| Calories | 157 |
| Total Fat | 6 g |
| Saturated Fat | 2 g |
| Carbohydrates | 7 g |
| Dietary Fiber | 1 g |
| Sugar | 2 g |
| Protein | 19 g |
| Cholesterol | 69 mg |
| Sodium | 196 mg |
Reviews
We changed up the veggies a bit based on what we had on hand, and we halved the recipe for the two of us. Also, we used some Meal Prep Instant Pot Shredded Chicken we had in the freezer. The results were excellent.
My husband and I loved it!
It was really good the only promblem was it was too liquidy so I made a slury with baking soda and water and it turned out amazing!
Great recipe! Have served this over a dozen times always a fav.
Good
Great recipe. Flavorful, easy and good pic opportunity. This is a keeper!
I made this and loved it. We just did not like the puff pastry on top so next time i make it i will use a reg pie crust. Well worth the time to make. I also used frozen veggies which worked fine.
This is a go-to weekend recipe for me, it’s delicious!
Fantastic! My family loved it. Will definitely make again!!
Tried this after seeing it on the cover of the February 2017 Food Network Magazine. This was very good, enjoyed by my whole family, who all want to have it again in the future. I started with a whole chicken and made my own stock starting with about 2 quarts of water instead of store-bought stock, and using the legs, wings, back and giblets, adding roughly-chopped carrots, celery and garlic to the ingredients in the recipe and simmering for an hour or so. While it simmered I seasoned the breasts and thighs with salt and pepper, roasted them in a foil pan at 400°F for 50 minutes, let cool and cut them for the pie. I doubled the amount of pearl onions because they are a family favorite, and the store was sold out of puff pastry so I punted and used filo — which was a perfectly fine alternative other than making a mess from shattering as people cut into it. The result was very subtle, with many layers of flavor and texture. It is a keeper recipe.