Chicken Pot Pie with Puff Pastry


  • 1 sheet frozen Puff Pastry
, thawed
  • 5 tbsp all-purpose flour, plus more for dusting

  • 5 tbsp unsalted butter

  • 3 medium potatoes, peeled and cut into 1-inch pieces

  • 3 medium carrots, peeled and cut into 1-inch pieces
  • 2 celery stalks, sliced into 1/2" pieces
  • 15 pearl onions
  • 12 oz cremini mushrooms, stems trimmed
  • 4 garlic cloves, minced
  • 1 cup Madeira or Cognac
  • 2 cups chicken stock
  • 1 cup whole milk or cream

  • 5 cups cooked chicken, torn into bite-sized pieces

  • 1 cup frozen green peas

  • 2 tbsp chopped fresh flat-leaf parsley

  • 2 tbsp fresh thyme leaves
  • 2 tbsp herbes de provence
  • 1/4 tsp cayenne
  • 3 tsp coarse salt

  • 1 tsp freshly ground pepper

Egg wash:
  • 1 large egg

  • 2 tbsp milk

  • Preheat oven to 400°F.
  • In a large heavy-bottom pot, melt 5 tablespoons butter over medium-high heat. Add potatoes and carrots. Cook, stirring occasionally, until potatoes and carrots are fork-tender, about 10 to 12 minutes. 
  • Meanwhile, trim the bottoms off the pearl onions and blanch in a small pot of boiling water, about 3-4 minutes. Rinse with cold water, remove outer skin, and set aside. 
  • Add mushrooms, celery and garlic to the potato mixture, and cook until the mushrooms are heated through. Add Madeira, or cognac, and cook for 2 minutes. Add the flour and cook, stirring to thicken, about 2-3 minutes. Pour in chicken stock, milk and pearl onions. Bring to a simmer; cook until thick and bubbly, stirring constantly, 2 to 3 minutes. Add some more flour if you like a thicker 'gravy'. Stir in chicken, peas, parsley, thyme, herbes de provence and cayenne. Taste and season generously with salt and pepper, to taste. Transfer filling to your deep-dish pie plate or individual ramekins. Transfer to a rack to cool slightly, about 10 minutes. 
  • On a lightly floured surface, rollout the puff pastry about 2" larger than the top of the baking dish. Place over the dish and trim leaving a 1/2" overhang, reserving excess pastry. Press overhang into and over edge. With a fork, whisk egg and milk; brush over pastry. Use excess pastry to cut out shapes and place on top. Brush egg mixture over pastry. Cut 5 or 6 steam vents into the top of the pastry using a small sharp knife.
  • Transfer casserole to a parchment-lined baking sheet, to catch any boil-over. Bake 30-40 minutes until pastry is golden brown. Cover the edges loosely with aluminum foil to prevent the crust edges from burning, if necessary. Serve hot.