Puff Pastry Chicken Potpie
Total TimePrep: 45 min. Bake: 45 min. + standing
- 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
- 1-1/2 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
- 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 2-1/2 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. Cover loosely with foil if it starts getting too dark. Let stand 15 minutes before serving.
Test Kitchen Tips
Nutrition Facts1 serving: 523 calories, 25g fat (10g saturated fat), 118mg cholesterol, 768mg sodium, 42g carbohydrate (4g sugars, 6g fiber), 30g protein.
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May 14, 2019
At 400 degrees my pastry was over done on top and raw underneath and the whole pie was bubbling over in 20 mins. Still tastes good though. Maybe I need a lower temperature because if I cooked it 45 minutes, it would have been black.
Apr 23, 2019
This was excellent, made 8 - 5" pies Bake for only 30 minutes and used full pastry for top crusts and cut a vent in each one. Beautiful !
Oct 23, 2018
This was terrific - I didn't change a thing.
Apr 18, 2018
I've tried this recipe a few time could never get the pastry to cook on the underside so this time I made dumplings instead it was pretty amazing
Feb 3, 2018
This is a FANTASTIC pot pie recipe! It is rich and flavourful with the perfect addition of puff pastry. The only change I made was to deglaze the pan with a 1/2c of white wine after cooking the chicken. Otherwise, it is perfect as is! We served it over garlic mashed potatoes on a cold Canadian winter evening.
Dec 23, 2017
Soooooo good! Little salty so next time will cut salt in half. Other than that this was amazing especially with the puff pastry! Total hit!
Oct 14, 2017
Very good! Everyone enjoyed it and it was pretty
Nov 13, 2016
So yummy I added fresh Vegetables love it.
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.
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.