Chicken Pot Pie

Name: Chicken Pot Pie
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 4 to 6
Ingredients: 1 to 2 packages frozen puff pastry, best quality such as Dufour or Pepperidge Farm, thawed (see note); 4 tablespoons unsalted butter; 1 medium yellow onion, diced; 3 cloves garlic, roughly chopped; 3 stalks celery, diced; 1 cup frozen pearl onions (no need to defrost); 3 carrots, sliced into ¼-inch rounds; ⅓ cup all-purpose flour, plus more for rolling the pastry; 2½ cups low-sodium chicken broth; ⅓ cup Cognac or brandy (okay to replace with more chicken broth if avoiding alcohol); ¾ teaspoon salt; ½ teaspoon white pepper; ½ cup heavy cream; 1 tablespoon chopped fresh thyme (or a combination thyme, rosemary and sage), plus a few thyme springs for serving; 3-4 cups shredded cooked chicken, from 1 rotisserie chicken; 1 cup frozen peas (no need to defrost); 1 egg

Prep 30m

Cook 40m

Total 1h 10m

This comforting chicken pot pie is the ultimate cold weather dish. A creamy filling of shredded chicken, vegetables, and herbs is encased in flaky, buttery puff pastry. A splash of Cognac adds depth of flavor. A family-friendly dinner that is sure to impress, and perfect for using up leftover chicken.