How to Make Martha Stewart's Chicken Pot Pies

Ingredients

• 3.5 lb Whole Chicken (plump, preferably a mix between broiler and roaster size)
• Enough to cover Water (for poaching the chicken)
• 1 medium Onion (peeled and cut into ½‑inch pieces)
• 1 lb Yukon Gold Potatoes (peeled and cut into ½‑inch pieces)
• 3 medium Carrots (peeled and cut into chunks)
• 8 oz Cremini Mushrooms (sliced)
• 0.5 cup Cognac (for deglazing, adds depth of flavor)
• 5 tbsp Unsalted Butter (cut into cubes)
• 5 tbsp All-Purpose Flour (for thickening the sauce)
• 2 cup Rich Chicken Stock (store‑bought or homemade)
• 1 cup Whole Milk
• 1 cup Frozen Peas
• 2 tbsp Fresh Thyme Leaves (chopped)
• 2 tbsp Fresh Flat‑Leaf Parsley (chopped)
• to taste Salt
• to taste Black Pepper
• 2 sheet Puff Pastry (store‑bought, keep cold)
• 1 Egg (beaten with 1 tbsp water for egg wash)
• as needed Bench Flour (for dusting pastry)

Instructions

1. Poach the Chicken

   Place the whole chicken in a large stock pot, cover with cold water, bring to a boil, then reduce to a gentle simmer. Cook for about 1 hour, or until the thickest part reaches 165°F on an instant‑read thermometer.

   Time: PT1H

   Temperature: 212°F then simmer

2. Prepare the Vegetables

   While the chicken simmers, peel and cut the onion into ½‑inch pieces, peel and dice the potatoes into ½‑inch cubes, peel and chunk the carrots, slice the cremini mushrooms, and measure out the peas.

   Time: PT15M

3. Shred the Cooked Chicken

   Remove the chicken from the pot, let it cool slightly, discard the skin, and tear the meat into bite‑size pieces (about 2 cups). Reserve the cooking liquid for later use if desired.

   Time: PT10M

4. Sauté the Vegetables

   Melt 5 tbsp butter in a sauté pan over medium heat. Add the onions and cook 3 minutes until softened, then add carrots and cook another 3 minutes, followed by potatoes. Continue cooking 10‑12 minutes, stirring occasionally, until the potatoes are fork‑tender. Finally, stir in the mushrooms and cook 2 minutes.

   Time: PT20M

   Temperature: Medium heat

5. Deglaze with Cognac

   Pour ½ cup cognac into the pan, stirring to loosen any browned bits. Let it reduce for about 2 minutes.

   Time: PT2M

   Temperature: Medium heat

6. Create the Roux

   Sprinkle 5 tbsp flour over the vegetables, stirring to coat evenly. Cook 1‑2 minutes to eliminate the raw flour taste.

   Time: PT2M

   Temperature: Medium heat

7. Add Stock and Milk

   Gradually whisk in 2 cups chicken stock followed by 1 cup whole milk. Season with salt and pepper, bring to a gentle simmer, and cook 5 minutes until the sauce thickens.

   Time: PT5M

   Temperature: Simmer

8. Finish the Filling

   Stir in 1 cup peas, 2 tbsp chopped thyme, and 2 tbsp chopped parsley. Add the shredded chicken, adjust seasoning, and let the mixture cool slightly.

   Time: PT5M

9. Portion into Ramekins

   Spoon the hot filling into six heavy‑duty ramekins, filling each about three‑quarters full.

   Time: PT5M

10. Prepare the Puff Pastry Tops

    On a lightly floured surface, roll out two sheets of puff pastry. Cut circles slightly larger than the ramekin openings, then cut a small vent hole in the center of each. Place the circles on parchment and chill for 5‑10 minutes until firm.

    Time: PT10M

11. Assemble the Pot Pies

    Brush the rim of each ramekin with egg wash (1 egg beaten with 1 tbsp water). Place the pastry circle on top, press gently, and crimp the edges. Brush the pastry with more egg wash and chill the assembled pies for another 5 minutes.

    Time: PT5M

12. Bake

    Preheat the oven to 425°F. Bake the pies on a parchment‑lined baking sheet for 25‑30 minutes, or until the pastry is golden brown and the filling is bubbling.

    Time: PT30M

    Temperature: 425°F

13. Cool and Serve

    Allow the pot pies to rest 5 minutes before serving so the filling sets slightly.

    Time: PT5M

Nutrition Facts

Calories

450

Protein

25 g

Carbohydrates

35 g

Fat

20 g

Fiber

4 g