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Chicken Pot Pie

©Amy Johnson | She Wears Many Hats
  • minutes
  • Serves 8

INGREDIENTS

6 tbsp

butter, salted or unsalted

1

large onion, chopped

1 1/2 lb

potatoes, peeled and cut into approx. 1-inch cubes (I used new potatoes)

1 lb

(about 6 medium) carrots, cut into approx. 1-inch pieces

10 oz

mushrooms, sliced

1/2 cup

cognac

6 tbsp

all-purpose flour

2 cups

chicken stock

1 cup

milk

5 cups

chicken, cooked (roasted or poached) (Again, I used a whole rotisserie chicken de-boned the last time I prepared this.)

1 cup

fresh or frozen green peas

5 tsp

dried parsley

2 1/2 tsp

dried thyme

1/2 tsp

dried sage

3 tsp

salt

1 tsp

black pepper

1

sheet frozen puff pasty, thawed

1

egg yolk + 1 teaspoon water for egg wash

extra salt and pepper

1 person Recommend This Recipe