Brandied Chicken Pot Pie

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5 from 1 vote

Apple cider and brandy make a rich sauce for this pot pie good enough for company.

Prep Time20

Cook Time1 10

Total Time1 30

Course: Main Dish

Cuisine: French

Servings: servings

Calories: 476kcal

Author: Carolyn Hetke

Ingredients

4 Brandied French Chicken 4 breasts and 2 cups of sauce if you have leftovers from the big batch recipe

OR If you are starting fresh:

4 skinless, boneless chicken breasts
2 medium onions diced finely
8 oz sliced cremini mushrooms or button mushrooms
1 clove garlic
4 Tbsps butter divided 2 + 2
1 tablespoon flour
1 cup natural apple cider (non-alcoholic)
1 cup chicken stock
¼ cup brandy
4 oz hard apple cider
½ teaspoon black pepper
½ teaspoon salt
1 ½ Tbsps corn starch
½ cup 10% cream divided ¼ + ¼ cup

Vegetables and Topping

1 cup frozen peas
4 carrots peeled and diced finely
1 pkg commercial puff pastry

Instructions

Thaw puff pastry either overnight in the fridge or over a couple of hours at room temperature.
Preheat oven to 400 degrees.
Heat 2 Tbsps butter in a large deep sided pan. Brown the chicken breasts on all sides over medium high heat about 3 minutes per side. Remove breasts to a platter.
Reduce the heat to medium and melt remaining 2 Tbsps butter in the pan. Add the onions and cook about 5 minutes. Add the mushrooms and cook for another 3-4 minutes. Add the garlic and cook another minute.
Remove the pan from the heat and stir in the flour so the vegetables are coated and the flour is moistened.
Return the pan to the heat and add the chicken back into the pan.
Add the natural apple cider, chicken stock, brandy, hard cider and pepper. Cover and cook over medium low about 20 minutes until chicken is cooked through.
When the chicken is cooked add ¼ cup of cream and the salt.
Measure the corn starch into a small dish and stir in the remaining ¼ cup of cream until corn starch is dissolved.
Add the cornstarch mixture to the chicken dish and stir until sauce thickens.
While the chicken is cooking peel and dice the carrots. Put them in a microwaveable dish with a ¼ of water. Cook on high until they are just tender. This takes about 10 minutes in my microwave but power levels vary so adjust time as necessary.
Roll out puff pastry to approximate the shape of your casserole.
When chicken is done, remove the breasts and chop into bite-size pieces. Keep the chicken pieces and the sauce separate at this point.
Spray a casserole dish about 10" X 3" deep with cooking spray. Spoon the chicken into the bottom of the dish.
Next spread a layer of carrots evenly over the chicken. Then spread the frozen peas in a layer over the carrots. Pour the sauce over the top of the vegetables and let it seep down to the bottom of the dish. (If you have more sauce than needed consider reserving some for Brandied Cider Soup).
Cover the pot pie with the pastry and crimp the edges. Cut a few slits in the pastry to allow it to vent. See Note 1 below if you want to freeze it at this point.
Bake 45-50 minutes in the oven. If pastry is getting too dark cover loosely with foil. Just lay the foil on top of the pastry. Do not fold down the edges. You do not want the pastry to steam.

Notes

Note 1: After assembling the pot pie seal it airtight and freeze. Cook from frozen at 350 degrees for 60-75 minutes. If pastry is getting too dark cover lightly with a sheet of foil during final minutes. Do not seal the foil - you don't want to steam the pastry.

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