Chicken Pot Pie

Chicken Pot Pie
Serves 4

Ingredients Amount
Rotisserie Chicken or 3 chicken breasts 1
Carrots, peeled and cut into 1/2 pieces 3
Small, yellow onions, coarsley chopped 2 cups
Frozen Peas 1/2 – 1 pkg
Unsalted Butter 1 stick
All-purpose Flour 1/2 cup
Chicken Broth 3 cups
Chicken Bouillon Cube 1
Cognac 1/4 cup
Heavy Cream 1/4 cup
Dried Tarragon 1 Tblsp.
Sea Salt & Unleash Your Inner Foodie Tuscany Pepper Blend To Taste
Puff Pastry, 1 sheet cut into 4 pieces 1 sheet
Egg 1
Water 1 Tblsp.

1.  Cut the chicken into 1 inch pieces and set aside.
2.  Blanch the carrots in boiling saltedwater for 3 minutes, draing thoroughly and set aside.
3.  Heat the chicken stock and bouillon cube in medium sauce pan.
4.  Melt the butter in a large saucepan or Dutch Oven over medium heat.  Add the onions and saute until translucent, about 5 – 10 minutes.  Add the flour and cook, stirring constantly, for about 5 minutes.  Do not let the flour brown!
5.  Add the heated chicken broth and cook, stirring constantly, until thickened.  Stir in the heavy cream and the Cognac.  Cook over low heat until thick, about 5 minutes.
6.  Sitr in the Tarragon, salt & pepper to taste and simmer 1 minute.  Add the chicken, carrots, and frozen peas and mix gently into the cream sauce.  Remove from the heat.
7.  Preheat the oven to 375 degrees.
8.  Pour over the chicken filling into 4 individual oven proof bowls or one deep 2 quart casserole dish.  Roll out the puff pastry and cut into 4 squares (if using individual bowls).  Whisk the egg and water in a bowl and brush on the sides of each dish so the puff pastry will stick.  Place the puff pastry on top of each bowl and trim the sides to fit.  The pastry should extend down the side about 1 inch.  Brush the top and sides with the egg wash.  Cut 2 – 3 steam vents in the center of the pastry.
9.  Place the bowls on a cookie sheet and bake until the crust is golden brown, about 45 minutes to 1 hour.  Serve and enjoy!