Pastry-Topped Chicken Potpie

Photo: Becky Luigart-Stayner; Styling: Cindy Barr

In Pastry-Topped Chicken Potpie, the crisp, flaky pastry topping serves as a perfect contrast to the tender chicken and veggies.

Yield: Serves 6 (serving size: about 1 1/4 cups)
Total:
Recipe from Cooking Light

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Recipe Time

Hands On: 35 Minutes
Total: 1 Hour, 15 Minutes

Nutritional Information

Amount per serving
  • Calories: 312
  • Fat: 13.1g
  • Saturated fat: 4.4g
  • Sodium: 556mg

Ingredients

  • Filling:
  • 1 tablespoon canola oil
  • 1 1/2 cups chopped onion
  • 1 cup chopped carrot
  • 1/2 cup chopped celery
  • 1 garlic clove, minced
  • 1.1 ounces all-purpose flour (about 1/4 cup)
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 4 cups unsalted chicken stock (such as Swanson)
  • 2 cups shredded cooked chicken breast
  • 1 cup frozen green peas, thawed
  • 1 (3/4-ounce) package fresh poultry blend herbs
  • Cooking spray
  • 1/2 package refrigerated pie dough

Preparation

  1. 1. Preheat oven to 425°.
  2. 2. To prepare filling, heat oil in a large saucepan over medium-high heat. Add onion, carrot, and celery; sauté 4 minutes. Add garlic; sauté 30 seconds. Weigh or lightly spoon 1.1 ounces (1/4 cup) flour into a dry measuring cup; level with a knife. Stir flour, salt, and pepper into vegetables; cook 1 minute, stirring constantly. Stir in stock; bring to a boil. Reduce heat to medium; simmer 8 minutes, stirring occasionally. Stir in chicken and peas; simmer 5 minutes. Remove from heat. Remove rosemary from herb package; reserve for another use. Strip leaves from stems of remaining herbs; chop leaves to measure 2 tablespoons. Stir herbs into filling. Pour filling in a 2-quart baking dish or cast-iron skillet coated with cooking spray.
  3. 3. Cut a 9-inch circle of refrigerated pie dough into 3/4-inch-wide strips. Weave strips over filling; coat with cooking spray. Bake at 425° for 30 minutes. May be prepared in 6 (10-ounce) ramekins.
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