Martha Stewart's Chicken Pot Pies
About this recipe
Martha Stewart's Chicken Pot Pies are a classic comfort food that combines tender chicken with a medley of flavorful vegetables, all encased in a flaky puff pastry. This version stands out thanks to the addition of cognac, which adds a surprising depth of flavor to the filling.
Perfect for a cold winter night, these pot pies are not only hearty but also visually appealing, making them a great choice for family dinners or gatherings.
Ingredient notes
- Use a whole chicken weighing about 3.5 lbs for the best flavor.
- You can substitute the puff pastry with pie crust if needed.
Tips from Martha Stewart’s video
- Cook the chicken until it reaches an internal temperature of 165°F for safety and tenderness.
- Sprinkle flour over the sautéed vegetables to thicken the sauce, ensuring to cook the flour to remove its raw taste.
- Chill the assembled pot pies before baking to help the pastry maintain its shape during cooking.
Good to know
- How many pot pies does this recipe make?
- This recipe yields enough filling for six pot pies.
- What temperature should I preheat the oven to?
- Preheat the oven to 425°F before baking the pot pies.
- Can I use a different type of pastry?
- Yes, you can substitute puff pastry with pie crust if you prefer.
- How long do I bake the pot pies?
- Bake the pot pies for about 25-30 minutes until they are golden brown.
No life story here — the video and the recipe are the whole point. All credit to Martha Stewart: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Cook the chicken in a large stock pot with enough water to cover it. Bring to a boil, then reduce to a simmer for about 1 hour until it reaches 165°F.
- 2
Prepare the vegetables: Peel and cut the onion into half-inch pieces, the potatoes into half-inch pieces, and the carrots into chunks.
- 3
In a heavy casserole, melt the butter and sauté the onions until softened. Then add the carrots and potatoes, cooking until tender (about 10-12 minutes).
- 4
Add the cremini mushrooms to the vegetables and cook for a few minutes.
- 5
Pour in the cognac to deglaze the pan and infuse flavor into the vegetables.
- 6
Sprinkle the flour over the vegetables and cook to remove the raw flour taste.
- 7
Add the chicken stock and whole milk, then season with salt and pepper. Bring to a simmer and cook for 2-3 minutes until the sauce thickens.
- 8
Stir in the peas, thyme, parsley, and shredded chicken. Adjust seasoning with salt and pepper as needed.
- 9
Fill ramekins with the chicken and vegetable mixture, allowing them to cool slightly.
- 10
Roll out the puff pastry and cut it into rounds to cover the ramekins. Cut vent holes in the center of each pastry.
- 11
Apply egg wash to the edges of the ramekins and place the pastry on top, crimping the edges to seal.
- 12
Chill the assembled pot pies until the pastry is firm, then bake in a preheated oven at 425°F for 25-30 minutes until golden brown.
Heads up — we had to guess a little:
- The quantity of carrots was inferred as '2-3' based on the spoken transcript.
Credit where it’s due: this recipe was transcribed from Martha Stewart’s original video on YouTube. Follow them there — it’s their dish.
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