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Savory Chicken Potpie Recipe

Savory Chicken Potpie Recipe

Here 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
TOTAL TIME: Prep: 1-1/2 hours + cooling Bake: 40 min. YIELD:4 servings


  • 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


  • 1. 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, onions and garlic with herbs and remaining oil; place around chicken.
  • 2. 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.
  • 3. 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.
  • 4. 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 place in a 2-qt. baking dish.
  • 5. 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.

Reviews for Savory Chicken Potpie

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posipati User ID: 6297714 183410
Reviewed Jan. 15, 2012

"Only just read this recipe but couldn't wait to try it out to rate. It sounds absolutely wonderful - I'm going to gather the ingredients and try it immediately!"

jthompson147fl User ID: 5657354 165272
Reviewed Jan. 27, 2011

"I made this recipe with a store bought rotisserie chicken, and store bought pie crusts. I added some garlic and herb cheese spread (about 4 oz.) to the gravy. This was delicious!"

beekeepergold User ID: 1348047 105774
Reviewed Jan. 27, 2011

"Good taste. Lots of prep, but the real break it was no bottom crust. Even bought ones we always selected the traditional crust on bottom & top. That was homemade like grama's and she did this list w/o mushrooms just the basics and seasoned with sage & poultry seasoning, celery, onions, carrots & potatos and a boiled chicken. Often freshly plucked chicken."

ethelkeller User ID: 2102658 185849
Reviewed Jan. 26, 2011

"A little too complex for me, although it was good."

brenda mitchell User ID: 5782357 125306
Reviewed Jan. 26, 2011

"Don't know. Haven't tried it yet"

Diana_Deeno User ID: 1190729 165270
Reviewed Jan. 26, 2011


smokingdragons User ID: 1099605 114505
Reviewed Oct. 8, 2010

"This is so good, my husband could not believe how good this was. This is a keeper"

KScales User ID: 3262967 115648
Reviewed Jan. 5, 2010

"The ingredients list chicken broth, but the method mentions chicken stock twice. That was an error that will be corrected soon. chicken broth should be used when preparing the recipe.

Taste of Home Test Kitchen"

cathyjmallory User ID: 396432 114504
Reviewed Dec. 29, 2009

"The list of ingredients has says chicken broth, but the following portion of the recipe says chicken stock....which one?"

mizzmouzey User ID: 3260742 144635
Reviewed Dec. 28, 2009

"Great taste and very easy to make.

For those posting about why your mail says slow the inside of the mail, it says slow cooker & casseroles"

poochpleaser User ID: 3351566 100691
Reviewed Dec. 28, 2009

"no oven required???? I don't think so."

speedyvt28 User ID: 2400667 105773
Reviewed Dec. 28, 2009

"Where are the nutritional facts? If I omit the mushrooms - is that OK?"

hatsmart User ID: 487641 167199
Reviewed Dec. 28, 2009

"I am also wondering why this came as a 'no oven' recipe. Sounds good! I'll make it!"

dabwin User ID: 1399242 183246
Reviewed Dec. 28, 2009

"I also would like to know why the last several no oven emails have all been baked in the oven????"

bdecramer User ID: 216556 181489
Reviewed Dec. 28, 2009

"Looks delicious, but am so curious as to why this recipe came to me in an email with the theme "slow cooker Recipes - No Oven Required.""

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Wine Pairings

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.