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
- 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.
Originally published as Savory Chicken Potpie in Taste of Home Cooking School Collection Fall 2006, p58
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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