Martha Stewart's Chicken Pot Pies
ID: a2a9e364...
A comforting and classic chicken pot pie featuring tender poached chicken, a rich and savory vegetable filling flavored with cognac, and a golden, flaky puff pastry topping.
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🍳 Cooking Flow
Poach the whole chicken in water for 1 hour, then shred the meat into bite-sized pieces. → Sauté the onions, carrots, and potatoes in butter until tender, then add mushrooms and deglaze with cognac. → Stir in flour, then add chicken stock and milk, simmering until the sauce thickens into a rich gravy. → Stir in the peas, fresh herbs, and shredded chicken, then ladle the hot mixture into individual ramekins and let cool. → Top each ramekin with a vented puff pastry round, brush with egg wash, chill until rigid, and bake at 425°F for 25-30 minutes.
Cooking Steps
Brief Cooking Order
Poach the whole chicken in water for 1 hour, then shred the meat into bite-sized pieces. → Sauté the onions, carrots, and potatoes in butter until tender, then add mushrooms and deglaze with cognac. → Stir in flour, then add chicken stock and milk, simmering until the sauce thickens into a rich gravy. → Stir in the peas, fresh herbs, and shredded chicken, then ladle the hot mixture into individual ramekins and let cool. → Top each ramekin with a vented puff pastry round, brush with egg wash, chill until rigid, and bake at 425°F for 25-30 minutes.
Introduction
A comforting and classic chicken pot pie featuring tender poached chicken, a rich and savory vegetable filling flavored with cognac, and a golden, flaky puff pastry topping.
Step 1
Place the whole chicken in a large stockpot and cover with water. Bring to a boil, then reduce the heat to a simmer. Poach for about 1 hour until the internal temperature reaches 165°F. Remove the chicken, let it cool, discard the skin and bones, and tear the meat into bite-sized pieces.
Step 2
In a heavy casserole or Dutch oven, melt 5 tablespoons of butter over medium heat. Add the chopped onions and sauté until they begin to soften.
Step 3
Add the carrots and potatoes to the pot. Stir to coat them in butter and cook for 10 to 12 minutes until they are fork-tender.
Step 4
Add the cremini mushrooms to the vegetable mixture and stir to combine.
Step 5
Pour in 1/2 cup of cognac to deglaze the bottom of the pan, adding a rich depth of flavor. Let it simmer for a minute to combine.
Ingredients List
Important Notes
Poaching a whole chicken yields incredibly tender meat and leaves you with flavorful chicken broth that can be saved for other recipes.
The golden rule of puff pastry is: 'Make it cold, bake it hot.' Always chill the pastry rounds before assembling and bake in a preheated hot oven (425°F) to ensure maximum puffiness.
Using cognac to deglaze the vegetables adds a subtle, sophisticated depth of flavor to the traditional gravy.
Assembled, unbaked pot pies can be covered and refrigerated for up to 1 day, or tightly wrapped and frozen for up to 2 weeks before baking.
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