30-60 mins
Make-Ahead
Over 1 hour
Quick & Easy
Under 15 mins
Under 30 mins
Homemade Chicken Pot Pie
A sophisticated chicken pot pie featuring a flaky puff pastry crust and a rich wild mushroom duxelles. Uses high-quality ingredients and a refined technique for a truly exceptional dish.
Total Time
240
Yield
6
Calories
600 cal
Difficulty
Hard
Cuisine
French
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What You'll Need
Equipment:
Large pot or Dutch oven, 9-inch pie dish, Skillet, Cutting board, Knife •
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Instructions
Preheat oven to 400°F (200°C).
Season Chicken with sea salt and black pepper.
In a large pot or Dutch oven, cook Chicken until browned and cooked through. Shred the Chicken and set aside.
Prepare the Duxelles: Melt 2 tbsp Butter in a skillet over medium heat. Add Wild mushrooms and cook until all moisture has evaporated, about 10-15 minutes. Deglaze with Sherry and cook for 1 minute. Stir in Thyme and set aside.
In the same pot, melt 4 tbsp Butter over medium heat. Add Shallot, Carrots, and Celery and cook until softened, about 5-7 minutes.
Stir in flour and cook for 1 minute.
Gradually whisk in Chicken stock until smooth. Bring to a simmer, then stir in Crème fraîche, Cognac, Tarragon, sea salt, and white pepper.
Add shredded Chicken and Frozen peas to the Sauce. Simmer for 5 minutes, or until heated through. Stir in the Wild Mushroom Duxelles.
Pour the Chicken mixture into a 9-inch pie dish.
Top with puff pastry, crimping the edges to seal. Brush with egg wash.
Cut vents in the puff pastry.
Bake for 25-30 minutes, or until pastry is golden brown and filling is bubbly.
