Crisp-Crust Chicken Potpie

Crisp-Crust Chicken Potpie Recipe
Photo: Jennifer Causey; Styling: Ginny Branch


Turn to rotisserie chicken and frozen puff pastry dough to shave time from this deconstructed version of a comfort classic. Cooking the crust separately keeps it crisp and crunchy.


Serves 6 (serving size: 1 pastry round and about 3/4 cup chicken mixture)
Total time: 35 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 35 Minutes
Total: 35 Minutes

Nutritional Information

Calories 389
Fat 22.7 g
Satfat 4.7 g
Monofat 6.6 g
Polyfat 9.3 g
Protein 23.6 g
Carbohydrate 22.9 g
Fiber 1.9 g
Cholesterol 78 mg
Iron 1.8 mg
Sodium 580 mg
Calcium 46 mg


2 sheets frozen puff pastry dough, thawed
Cooking spray
1 tablespoon canola oil
1 cup chopped onion
1 cup chopped carrot
1/2 cup chopped celery
2 teaspoons all-purpose flour
2 cups unsalted chicken stock (such as Swanson)
1 1/2 cups chopped skinless, boneless rotisserie chicken breast
1 1/2 cups chopped skinless, boneless rotisserie chicken thigh or drumstick
2 ounces 1/3-less-fat cream cheese
2 tablespoons chopped fresh flat-leaf parsley
2 teaspoons chopped fresh thyme
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper


1. Preheat oven to 400°.

2. Place 1 sheet of pastry dough on a work surface lightly dusted with flour. Cut the dough with a 4-inch round cutter into 3 rounds (about 1 1/4 ounces each). Gently roll each round into a 6-inch circle. Place dough on a baking sheet coated with cooking spray. Bake at 400° for 15 minutes or until golden brown; set aside. Repeat the procedure with remaining puff pastry.

3. Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add onion, carrot, and celery; sauté 4 minutes or until lightly browned. Stir in flour, and sauté 1 minute. Stir in chicken stock; bring to a boil, stirring frequently. Reduce heat to medium; simmer 10 minutes or until carrot is tender. Stir in chicken; cook 1 minute. Remove pan from heat. Add cream cheese, stirring until cheese melts. Stir in parsley and remaining ingredients. Serve with pastry.

Julianna Grimes,

Cooking Light

March 2014
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