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Savory Chicken Potpie

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
  • Total Time
    Prep: 1-1/2 hours + cooling Bake: 40 min.
  • Makes
    4 servings

Ingredients

  • 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

Directions

  • 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.
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Reviews

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Average Rating:
  • posipati
    Jan 15, 2012

    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!

  • jthompson147fl
    Jan 27, 2011

    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!

  • beekeepergold
    Jan 27, 2011

    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.

  • ethelkeller
    Jan 26, 2011

    A little too complex for me, although it was good.

  • brenda mitchell
    Jan 26, 2011

    Don't know. Haven't tried it yet

  • Diana_Deeno
    Jan 26, 2011

    delicious

  • smokingdragons
    Oct 8, 2010

    This is so good, my husband could not believe how good this was. This is a keeper

  • KScales
    Jan 5, 2010

    The ingredients list chicken broth, but the method mentions chicken stock twice. That was an error that will be corrected soon. Chicken broth should be used when preparing the recipe.Taste of Home Test Kitchen

  • cathyjmallory
    Dec 29, 2009

    The list of ingredients has says chicken broth, but the following portion of the recipe says chicken stock....which one?

  • mizzmouzey
    Dec 28, 2009

    Great taste and very easy to make.For those posting about why your mail says slow cooker....read the inside of the mail, it says slow cooker & casseroles