Puff Pastry Chicken Potpie Recipe

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Puff Pastry Chicken Potpie Recipe
Puff Pastry Chicken Potpie Recipe photo by Taste of Home
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Puff Pastry Chicken Potpie Recipe

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When my wife is craving comfort food, I whip up my chicken potpie. It's easy to make, sticks to your ribs and delivers soul-satisfying flavor. —Nick Iverson, Taste of Home lead test cook
MAKES:
8 servings
TOTAL TIME:
Prep: 45 min. Bake: 45 min. + standing
MAKES:
8 servings
TOTAL TIME:
Prep: 45 min. Bake: 45 min. + standing

Ingredients

  • 1 package (17.3 ounces) frozen puff pastry, thawed
  • 2 pounds boneless skinless chicken breasts, cut into 1-inch pieces
  • 1 teaspoon salt, divided
  • 1 teaspoon pepper, divided
  • 4 tablespoons butter, divided
  • 1 large onion, chopped
  • 2 garlic cloves, minced
  • 1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
  • 1 teaspoon minced fresh sage or 1/4 teaspoon rubbed sage
  • 1/2 cup all-purpose flour
  • 2 cups chicken broth
  • 1 cup plus 1 tablespoon half-and-half cream, divided
  • 2 cups frozen mixed vegetables (about 10 ounces)
  • 1 tablespoon lemon juice
  • 1 large egg yolk

Directions

Preheat oven to 400°. On a lightly floured surface, roll each pastry sheet into a 12x10-in. rectangle. Cut one sheet crosswise into six 2-in. strips; cut remaining sheet lengthwise into five 2-in. strips. On a baking sheet, closely weave strips to make a 12x10-in. lattice. Freeze while making filling.
Toss chicken with 1/2 teaspoon each salt and pepper. In a large skillet, heat 1 tablespoon butter over medium-high heat; saute chicken until browned, 5-7 minutes. Remove from pan.
In same skillet, heat remaining butter over medium-high heat; saute onion until tender, 5-7 minutes. Stir in garlic and herbs; cook 1 minute. Stir in flour until blended; cook and stir 1 minute. Gradually stir in broth and 1 cup cream. Bring to a boil, stirring constantly; cook and stir until thickened, about 2 minutes.
Stir in vegetables, lemon juice, chicken and the remaining salt and pepper; return to a boil. Transfer to a greased 2-qt. oblong baking dish. Top with lattice, trimming to fit.
Whisk together egg yolk and remaining cream; brush over pastry. Bake, uncovered, until bubbly and golden brown, 45-55 minutes. Let stand 15 minutes before serving. Yield: 8 servings.
Originally published as Puff Pastry Chicken Potpie in Simple & Delicious October/November 2016

Nutritional Facts

1 serving: 523 calories, 25g fat (10g saturated fat), 118mg cholesterol, 829mg sodium, 42g carbohydrate (4g sugars, 6g fiber), 30g protein.

  • 1 package (17.3 ounces) frozen puff pastry, thawed
  • 2 pounds boneless skinless chicken breasts, cut into 1-inch pieces
  • 1 teaspoon salt, divided
  • 1 teaspoon pepper, divided
  • 4 tablespoons butter, divided
  • 1 large onion, chopped
  • 2 garlic cloves, minced
  • 1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
  • 1 teaspoon minced fresh sage or 1/4 teaspoon rubbed sage
  • 1/2 cup all-purpose flour
  • 2 cups chicken broth
  • 1 cup plus 1 tablespoon half-and-half cream, divided
  • 2 cups frozen mixed vegetables (about 10 ounces)
  • 1 tablespoon lemon juice
  • 1 large egg yolk
  1. Preheat oven to 400°. On a lightly floured surface, roll each pastry sheet into a 12x10-in. rectangle. Cut one sheet crosswise into six 2-in. strips; cut remaining sheet lengthwise into five 2-in. strips. On a baking sheet, closely weave strips to make a 12x10-in. lattice. Freeze while making filling.
  2. Toss chicken with 1/2 teaspoon each salt and pepper. In a large skillet, heat 1 tablespoon butter over medium-high heat; saute chicken until browned, 5-7 minutes. Remove from pan.
  3. In same skillet, heat remaining butter over medium-high heat; saute onion until tender, 5-7 minutes. Stir in garlic and herbs; cook 1 minute. Stir in flour until blended; cook and stir 1 minute. Gradually stir in broth and 1 cup cream. Bring to a boil, stirring constantly; cook and stir until thickened, about 2 minutes.
  4. Stir in vegetables, lemon juice, chicken and the remaining salt and pepper; return to a boil. Transfer to a greased 2-qt. oblong baking dish. Top with lattice, trimming to fit.
  5. Whisk together egg yolk and remaining cream; brush over pastry. Bake, uncovered, until bubbly and golden brown, 45-55 minutes. Let stand 15 minutes before serving. Yield: 8 servings.
Originally published as Puff Pastry Chicken Potpie in Simple & Delicious October/November 2016

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Reviews forPuff Pastry Chicken Potpie

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ireneone User ID: 7973467 256755
Reviewed Nov. 13, 2016

"So yummy I added fresh Vegetables love it."

MY REVIEW
Amy the Midwife User ID: 2816815 255490
Reviewed Oct. 16, 2016

"A new favorite chicken pot pie recipe!

Instead of using frozen mixed veggies, I saut?ed some fresh carrots, broccoli & onion to add in it."

MY REVIEW
Queenlalisa User ID: 15400 255374
Reviewed Oct. 13, 2016

"Very wonderful tasting pot pie. I added a little more sage. I love sage. The puff pastry was delicious on it and so pretty."

MY REVIEW
Cwedding1 User ID: 8546207 255339
Reviewed Oct. 12, 2016

"YUM!! Absolutely the best-tasting chicken pot pie I ever made! The crust is even awesome, unlike other recipes I have tried! And so comforting this time of year when it is chilly outside! Thank you for posting this, and how lucky your wife is to have you cook this for her! I always like the eating part better than the cooking part, LOL!"

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