1. Preheat the oven to 350 degrees F. Place the
chicken in a baking dish in a single layer. Pour
the cream over the chicken and bake for 25-40
minutes, depending on the size of the chicken
breasts.
2. Remove the chicken from the cream, reserving
the cream for the sauce. Once the chicken has
cooled, cut it into 1 inch pieces.
3. Place the potatoes in a pot of cold water.
Bring this to a boil. After 10 minutes, add the
carrots and cook 5-10 minutes more until both the
potatoes and carrots are fork tender. Drain and
set the vegetables aside.
4. Melt the butter in a wide sauté pan, add the
onions and cook until translucent. Sprinkle in the
flour; stir and cook 5 minutes, but do not brown.
Slowly add the broth to the onion mixture,
whisking until the sauce smoothes out and
thickens. (Which worked really well with my new
flat whisk - a great tool!) Add the cream, cognac,
tarragon, thyme, salt and pepper and cook 5 more
minutes.
5. Add the chicken, potatoes, carrots and frozen
peas to this sauce and mix gently. Pour mixture
into a 2 quart casserole, soufflé dish, or large
ramekins for individual pot pies.
6. Preheat the oven to 425 degrees F.
7. Roll out the pastry into a large circle and
place over the dish or cut the pastry to fit the
ramekins. Press down the pastry edges, folding
them as necessary. Beat together the egg and water
and brush over the top of the pastry to give a
nice glossy finish to the crust. Cut a few steam
vents in the pastry and bake for 25 minutes until
golden brown
Originally Submitted
1/16/2011
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