How to Make Martha Stewart's Chicken Pot Pies | Best Pot Pie Recipe

chicken

🥗Healthier: turkey

💰Cheaper: chicken thighs

Turkey is leaner, while chicken thighs are often less expensive.

pie crust

🥗Healthier: whole wheat pie crust

💰Cheaper: store-bought pie crust

Whole wheat offers more fiber, while store-bought can save time.

Put the whole chicken in a large stock pot and cover with water.

Bring to a boil, then reduce heat to a simmer for about 1 hour until cooked to 165°F.

Peel and cut the onion into half-inch pieces.

Peel and cut the Yukon Gold potatoes into half-inch pieces.

Peel and cut the carrots into chunks.

In a heavy casserole, melt 5 tablespoons of butter and sauté the onions until softened.

Add the carrots and potatoes, cooking until tender (about 10-12 minutes).

Add cremini mushrooms to the vegetables.

Pour in 0.5 cup of cognac to deglaze the pan and infuse flavor.

Sprinkle 5 tablespoons of flour over the vegetables and cook to remove the raw flour taste.

Add 2 cups of chicken stock and 1 cup of whole milk, along with salt and pepper; bring to a simmer and cook until thickened (about 2-3 minutes).

Stir in 1 cup of peas, 2 tablespoons of fresh thyme, 2 tablespoons of fresh parsley, and the shredded chicken.

Fill ramekins with the mixture, allowing it to cool slightly.

Roll out puff pastry and cut into rounds for the tops of the pot pies.

Apply egg wash to the edges of the ramekins and place the pastry on top, crimping the edges.

Chill the assembled pot pies until the pastry is rigid, then bake in a preheated oven at 425°F for 25-30 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens