Chicken Pot Pie with Camembert

The addition of Camembert cheese makes for the silkiest Chicken Pot Pie you’ll ever taste.



  1. Melt butter in a large pot or Dutch Oven over medium heat
  2. Saute onion, fennel, celery and carrots with 1/2 Teaspoon kosher Salt and 1/2 Teaspoon Freshly Ground Pepper until onions are translucent- about 10-12 minutes
  3. Add garlic, shallot and thyme and cook two more minutes.
  4. Add cooking sherry and cook until almost all the liquid has evaporated.
  5. Stir in mustard.
  6. Add in flour, 1/4 Cup at a time, stirring until you can see no white.
  7. Add the stock and half and half and stir well.
  8. Add chicken
  9. Whisk in Camembert until melted.
  10. Bring to a boil, and reduce to simmer about 20 minutes until carrots are completely cooked and sauce thickens.
  11. Add peas and cook another 5-10 minutes.
  12. If sauce becomes too thick, add more stock.
  13. For the Puff Pastry Topping
  14. Preheat oven to 400 degrees F
  15. Thaw puff pastry sheet according to package directions.
  16. Line a rimmed baking sheet pan with parchment paper or foil (not necessary- but makes for easy clean up)
  17. Place a cooling rack on top of the rimmed baking sheet.
  18. Using a biscuit cutter, a round cookie cutter or a sharp knife, cut out six circles appropriate for the size of your serving bowls.
  19. Brush the pieces with the beaten egg and sprinkle with salt
  20. Place the pastry rounds on top of the cooling rack and bake 15 minutes.
  21. When pastry rounds are done, ladle out the filling into six serving bowls and top each bowl with a puff pastry.
  22. Enjoy!