Chicken Pot Pie

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 71.

	this recipe	typical
fat	15%	15%
liquid	205%	156%
egg	13%	0%
dairy	31%	47%
salt	1%	1%
vegetables and beans	118%	123%
protein add	129%	150%

Where it stands out

• #1 of 71 for filling set

Adapts cleanly: egg-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

340 g	1 to 2 packages frozen puff pastry, (best quality such as Dufour or Pepperidge Farm, thawed (see note))
57 g	4 tablespoons unsalted butter
150 g	1 medium yellow onion, (diced)
9 g	3 cloves garlic, (roughly chopped)
120 g	3 stalks celery, (diced)
160 g	1 cup frozen pearl onions ((no need to defrost))
183 g	3 carrots, (sliced into 1/4-in (6-mm) rounds)
40 g	1/3 cup all-purpose flour, (plus more for rolling the pastry)
600 g	2 1/2 cups low-sodium chicken broth
60 g	1/4 cup Cognac or brandy ((okay to replace with more chicken broth if avoiding alcohol))
4 g	3/4 teaspoon salt
1 g	1/2 teaspoon white pepper
119 g	1/2 cup heavy cream
6 g	1 tablespoon chopped fresh thyme ((or a combination of thyme, rosemary and sage), plus a few thyme sprigs for serving)
490 g	3 to 4 cups shredded cooked chicken, (from 1 rotisserie chicken)
145 g	1 cup frozen peas ((no need to defrost))
50 g	1 egg

Method: 8 steps, published by www.onceuponachef.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“The Once Upon a Chef's chicken pot pie dish was a big hit with boyfriend who loves chicken pot pie. The only tweaks I made to the recipe was to quickly brown lightly salted and peppered chicken breasts that I cut into cubes to create a bit of fond to boost the” — a cook, 5.0★

“I had high hopes for this recipe....and most of the other reviews are good, but I didnt have a good result. I used maybe four times the salt listed and it was still bland. The thyme needed to be more as well. The cognac added nothing noticeable to the dish ov” — a cook, 2.0★