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Chicken Pot Pie

Jennifer Segal
  • 70 minutes
  • Serves 4 to 6

INGREDIENTS

3 cups

Chicken, cooked

3

Carrots

3

stalks Celery

3 cloves

Garlic

1 cup

Pearl onions, frozen

1 cup

Peas, frozen

1 tbsp

Thyme, fresh

1

Yellow onion, medium

1

Egg

2 1/2 cups

Chicken broth, low-sodium

1/3 cup

All-purpose flour

3/4 tsp

Salt

1/2 tsp

White pepper

1

packages Puff pastry, frozen

4 tbsp

Butter, unsalted

1/2 cup

Heavy cream

1/3 cup

Cognac or brandy