- 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
- 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.
- 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 place in 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.
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
Reviews for Savory Chicken Potpie
"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!"
"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!"
"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."
"A little too complex for me, although it was good."
"Don't know. Haven't tried it yet"