Chicken Pot Pie

Chicken Pot Pie

Notes: Prepare through step 4 up to 1 day ahead; chill uncovered until egg coating on crusts is dry, about 15 minutes, then cover airtight and chill.

Sunset MARCH 2001

  • Yield: Makes 6 servings


  • 1/2 pound red thin-skinned potatoes (1 1/2 in. wide)
  • 1/2 pound carrots
  • 1/2 pound green beans
  • 3 cups fat-skimmed chicken broth
  • 1 tablespoon dried herbes de Provence or 1 1/2 teaspoons each dried thyme and crumbled dried rosemary
  • 3 1/2 tablespoons cornstarch
  • 1/2 cup whipping cream or fat-skimmed chicken broth
  • 3 cups bite-size pieces skinned cooked chicken
  • Salt and pepper
  • 1 package (10 oz.) frozen puff pastry shells, thawed
  • 1 tablespoon beaten egg


1. Scrub potatoes and cut into quarters. Peel carrots, and trim and discard ends; cut carrots diagonally into 1/4-inch-thick slices. Rinse beans, and trim and discard ends; cut beans into 1 1/2-inch lengths.

2. In a covered 5- to 6-quart pan over high heat, bring potatoes, carrots, broth, and herbs to a boil. Reduce heat and simmer until carrots are almost tender when pierced, about 5 minutes. Add beans; cover and simmer until all the vegetables are tender when pierced, 3 to 5 minutes longer.

3. In a small bowl, mix cornstarch and cream. Add to vegetable mixture and stir until boiling, about 2 minutes. Remove from heat and stir in chicken. Add salt and pepper to taste. Spoon equally into 6 round soufflé dishes or ramekins (1-cup size; 3 1/2 to 4 1/2 in. wide). Let cool to room temperature, about 35 minutes.

4. Meanwhile, on a lightly floured board, roll each puff pastry shell into a round about 1 inch wider than the diameter of soufflé dishes. Brush egg around edge of each pastry in a border about 1/2 inch wide. Invert a pastry onto each dish, egg side down, and press edges firmly against sides of dish. Brush egg lightly over pastry tops and sides. Set dishes at least 1 inch apart in a 10- by 15-inch pan.

5. Bake in a 400° regular or convection oven until pastry is richly browned, 15 to 25 minutes.

Nutritional Information

Amount per serving
  • Calories: 548
  • Calories from fat: 49%
  • Protein: 30g
  • Fat: 30g
  • Saturated fat: 7.9g
  • Carbohydrate: 39g
  • Fiber: 3.2g
  • Sodium: 243mg
  • Cholesterol: 95mg

Go to Full Version of

Chicken Pot Pie Recipe