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3.5M views · 46K reactions | Chicken Pot Pies | Chicken pot pie—a comfort food classic—gets unexpected flavor, and kick, from cognac. Get the recipe: bit.ly/49dSae3 | By Martha Stewart | Pot pies have stood the test of time. They are the ultimate one-pot meal. Now, the first thing to do is to cook your chicken. Now, put it in a large stock pot with water to cover there. That's perfect. Bring it to a boil and then turn down the heat to a simmer. In this heavy casserole, I have five tablespoons of butter and I'm going to saute the onions first for a little bit then add the carrots and then the potatoes. You just cook until they're tender. Now, once that chicken is done and you take the skin off and tear it into pieces, this is the size piece that you're looking for. Add your carrots and now, add the potatoes. Oh, they are so beautiful. Get those coated with the butter and so now, after 10 or 12 minutes, the potatoes will be fork tender as will the carrots. Add your cremini mushrooms. They're a little bit firmer than those everyday mushrooms. Now, the cognac's going to deglaze the bottom of the pan but it will also add a depth of flavor to the sauce which I learned from an old friend years and years ago. Let the flavor get infused into all those vegetables and then, five tablespoons of flour. Sprinkle over all the vegetables. Better to sprinkle than to dump it on one spot because this is what's really going to thicken your sauce and you want to cook the floury taste out of the flour. So far, all the vegetables are still holding their shape, their color. You don't want to get them mushy in any way and now, add two cups of chicken stock Now, the sauce will start to get thick and one cup of whole milk. Add a little bit of salt and pepper. Bring to a simmer. And cook for about two to 3 minutes. Then you'll see the sauce thicken nicely. Add the thyme. Add the parsley and the peas. And then add your chicken. Now you can see why the homemade Chicken Pot Pie is so superior to anything that you can buy. Look at all the goodness that goes into the pot. Now, season again with a little bit of salt. Of course, salt is good and pepper. So, put the solids in first. You can always fill with a little bit more of that delectable sauce. So, here's our puff pastry. Use a little bit of bench flour. You're going to need two sheets this size for the six pot pies. Work quickly because this softens so rapidly. It's filled with like a thousand layers of butter and pastry. Don't throw the scraps away. They can be used for decoration, for little pagniers for the kids, just for little snacks there. So now we have our three rounds. Move the excess neatly. That should go right back into the fridge. And now these cut a vent hole in the centre. Put this back on a parchment sheet and chill again just until they're really stiff and that will enable you to use them easily pastry rule make it cold bake it hot your oven should be preheated at 425 what I'm doing is applying glue which is egg wash just egg and water to the edge of the ramekins and you have to work really quickly to get this to stick and then make a pretty edge around. You can sort of make it up. Everybody has a different method of of crimping and folding. But there that looks I think really cute doesn't it? Before you get these into the oven I would suggest egg washing like this. Then chill the whole tray again and you pop it into the oven for about 25 to 30 minutes. The puff has puffed. The centers have bubbled. That is certainly a fantastic one dish meal that your family is really going to go crazy over.

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