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Savory Chicken Potpie

 Savory Chicken Potpie
This is from-scratch comfort food at its finest. The pies might take a while to prepare, but the chunky chicken and veggies in the creamy sauce and flaky crust will impress and satisfy! —Taste of Home Test Kitchen
4 ServingsPrep: 1-1/2 hours + cooling Bake: 40 min.


  • 1 broiler/fryer chicken, cut up (3 to 4 pounds)
  • 3 tablespoons olive oil, divided
  • Salt and pepper to taste
  • 1 pound potatoes (about 2 medium), peeled and cut into 1-inch cubes
  • 3 medium carrots, cut into 1-inch pieces
  • 8 fresh mushrooms, quartered
  • 2 celery ribs, cut into 1-inch pieces
  • 1 leek, cut into 1/2-inch slices
  • 24 frozen pearl onions
  • 2 garlic cloves, minced
  • 2 tablespoons minced fresh parsley
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried sage
  • 1 cup frozen peas
  • 1 jar (2 ounces) diced pimientos, drained
  • 1/4 cup butter, cubed
  • 6 tablespoons all-purpose flour
  • 4 cups chicken broth
  • 1 package (17.3 ounces) frozen puff pastry, thawed
  • 1 egg yolk
  • 1/2 cup heavy whipping cream

2 of 2

Savory Chicken Potpie (continued)


  • Preheat oven to 375°. Rub chicken with 1 tablespoon olive oil and
  • season with salt and pepper to taste; transfer to a shallow roasting
  • pan. In a large bowl, toss potatoes, carrots, mushrooms, celery,
  • leek onion and garlic with herbs and remaining oil; place around
  • chicken.
  • Bake, uncovered, 1 hour or until chicken juices run clear and
  • vegetables are tender. Remove chicken from pan to cool. Remove
  • vegetables with a slotted spoon to a large bowl; add peas and
  • pimientos. Pour drippings and loosened browned bits from roasting
  • pan into a measuring cup. Skim fat, reserving 2 tablespoons fat.
  • Increase oven setting to 400°. In a large saucepan, melt butter
  • with reserved fat over medium heat. Stir in flour until blended.
  • Gradually whisk in broth and cooking juices. Bring to a boil,
  • stirring constantly; cook and stir 1-2 minutes or until thickened.
  • Stir into vegetables.
  • Remove chicken from bones; discard skin and bones. Cut chicken into
  • 3/4-in. pieces; stir into gravy mixture. Divide among four 12-oz.
  • ovenproof bowls or a 2-qt. baking dish.
  • Unfold puff pastry. Roll to 1/8 in. thickness; cut out four circles
  • to fit ramekins. Place dough over chicken mixture, pressing to seal
  • edges. In a small bowl, whisk egg yolk with cream; brush over
  • pastry. Place potpies on a baking sheet. Bake 20-25 minutes or until
  • lightly browned. Yield: 4 servings.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.