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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
  • 2 cloves garlic, minced
  • 2 medium peeled potatoes, cut into 1-inch chunks
  • 24 frozen pearl onions
  • 3 medium carrots, cut into 1-inch chunks
  • 2 celery ribs, cut into 1-inch chunks
  • 1 leek, cut into 1/2-inch rings
  • 8 fresh mushrooms, quartered
  • 2 tablespoons minced fresh parsley
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried sage
  • 1 cup peas
  • 1 jar (2 ounces) chopped pimientos
  • Salt and pepper to taste
  • 4 cups chicken broth
  • 6 tablespoons butter
  • 6 tablespoons King Arthur Unbleached All-Purpose Flour
  • 1 egg yolk
  • 1/2 cup heavy whipping cream
  • 2 sheets frozen puff pastry

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Savory Chicken Potpie (continued)


  • Rub the chicken with olive oil and sprinkle with salt and pepper.
  • Toss the potatoes, onion, carrots, garlic, leeks, celery, mushrooms
  • with remaining olive oil, parsley and herbs. Place chicken in a
  • large roasting pan and arrange the vegetables around the chicken.
  • Bake at 375° for 1 hour or until chicken juices run clear,
  • stirring the vegetables occasionally. Remove the chicken from the
  • pan to cool. Remove the vegetables with a slotted spoon and set
  • aside with the peas and pimientos.
  • Pour pan juices into a measuring cup. Spoon away the fat from the
  • juice, reserving the fat. Add the juices to the chicken broth.
  • Measure out the fat and add enough butter to make 6 tablespoons.
  • Put the roasting pan on the stove over medium heat. Pour in the 6
  • tablespoons of fat and butter, when it’s melted add the flour and
  • stir to make a roux. Cook the roux till lightly browned, add the
  • chicken broth and bring to a boil. Simmer the gravy for at least 15
  • minutes or till it’s the consistency of heavy cream.
  • When the chicken has cooled, pull the meat from the bones and cut
  • into small 1/2-in. to 1-in. chunks. Set aside.
  • Heat oven to 400°. Choose four 12-oz. ovenproof bowls or a 2-qt.
  • casserole.
  • Remove the dough from the refrigerator. Roll it out till it’s 1/8 in.
  • thick. Cut out the pastry for each bowl leaving the pastry a little
  • larger than the top of the dish.
  • Divide the chicken, vegetables, and gravy among the dishes. Place the
  • dough on top, pressing along the edge of the dish to seal.
  • Combine 1 egg yolk and 1/2 cup cream. Brush the mixture onto the top
  • of the pastry with a pastry brush. Put the pies on a baking sheet to
  • catch any drips. Bake on the center rack in the oven for 40-50
  • minutes or till the crust is thoroughly browned and puffed. Yield: 4
  • servings.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.