Crisp-Crust Chicken Potpie

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.

Yield: Serves 6 (serving size: 1 pastry round and about 3/4 cup chicken mixture)
Total:
Recipe from Cooking Light

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Recipe Time

Hands On: 35 Minutes
Total: 35 Minutes

Nutritional Information

Amount per serving
  • Calories: 389
  • Fat: 22.7g
  • Saturated fat: 4.7g
  • Monounsaturated fat: 6.6g
  • Polyunsaturated fat: 9.3g
  • Protein: 23.6g
  • Carbohydrate: 22.9g
  • Fiber: 1.9g
  • Cholesterol: 78mg
  • Iron: 1.8mg
  • Sodium: 580mg
  • Calcium: 46mg

Ingredients

  • 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

Preparation

  1. 1. Preheat oven to 400°.
  2. 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. 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.
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