- 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 all-purpose flour
- 1 egg yolk
- 1/2 cup heavy whipping cream
- 2 sheets frozen puff pastry
- Preheat oven to 375°. Rub chicken with olive oil and sprinkle with salt and pepper. Toss potatoes, onion, carrots, garlic, leeks, celery, mushrooms with remaining olive oil, parsley and herbs. Place chicken in a large roasting pan and arrange vegetables around the chicken.
- Bake 1 hour or until chicken juices run clear, stirring the vegetables occasionally. Remove chicken from pan to cool. Remove vegetables with a slotted spoon and set aside with peas and pimientos.
- Pour pan juices into a measuring cup. Skim fat from juice, reserving the fat. Add juices to chicken broth. Measure out fat and add enough butter to make 6 tablespoons.
- Put roasting pan on the stove over medium heat. Pour in the 6 tablespoons of fat and butter, when it’s melted add flour and stir to make a roux. Cook the roux till lightly browned, add chicken broth and bring to a boil. Simmer gravy for at least 15 minutes or till it’s the consistency of heavy cream.
- When thicken has cooled, pull the meat from the bones and cut into small 1/2-in. to 1-in. chunks. Set aside.
- Preheat 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 pastry for each bowl leaving the pastry a little larger than the top of the dish.
- Divide 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.
Reviews forSavory 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!"
"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"
"This is so good, my husband could not believe how good this was. This is a keeper"