Crisp-Crust Chicken Potpie

14 Reviews
ADD YOUR REVIEW
Photo: Jennifer Causey; Styling: Ginny Branch 
Hands-on Time
35 Mins
Total Time
35 Mins
Yield
Serves 6 (serving size: 1 pastry round and about 3/4 cup chicken mixture)
By Julianna Grimes
March 2014
RECIPE BY Cooking Light

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.

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

Nutritional Information

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

How to Make It

Step 1

Preheat oven to 400°.

Step 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.

Step 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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Ratings & Reviews

JanBeard's Review

ElizabethinMN
February 16, 2014
Made as written with rotisserie chicken I de-boned previously, so it was fast to assemble. The filling is easy and delicious, and the puff pastry is a nice crisp topping. I used a 4" tupperware container placed on the puff pastry and cut around it, then rolled to 6" with a little flour to prevent sticking. Served with CL Broccoli with Red Pepper Flakes and Toasted Garlic. Will make this again.

EMatthews's Review

EMatthews
April 15, 2014
This was better than I expected, and did not require a lot of tweaking - though, who can resist? I used a little butter with the vegetables, and about twice as much thyme. Definitely use salt-free stock - mine wasn't, and the dish was a touch too salty. Next time, I won't bother with cutting the pastry into circles - I'll just cut one sheet into six squares and save time and waste.

CherylT's Review

curleypack
March 15, 2014
This was a great recipe for leftover chicken or pork. I had both so they were chicken/pork pot pies. I didn't have cream cheese so I added a few Tbs of ricotta cheese since I had that on hand. Overall, the dish could have used more flavor but it was easy and the overall mild taste would be fine for kids or picky eaters.

Shaneorem's Review

ReeseB
February 19, 2014
This was very yummy. Made it exactly like recipe except I added some peas to it. It is a kid friendly meal and great to serve on a cold night.

ReeseB's Review

lmarryat
March 18, 2014
Delicious! I made this for my husband and parents for Sunday night dinner and it was a huge hit. My husband doesn't normally like chicken pot pie but he loved this one, especially the lightness of the puff pastry. I used mascarpone cheese instead of cream cheese because I had it on hand and it really added a nice creaminess to the sauce. I thought the flavor was great (but I always add more salt than called for to Cooking Light recipes). I'm sure it would be good left over too but there wasn't any left!

lmarryat's Review

daneanp
February 22, 2014
This is one of the best tasting chicken pot pie recipes. My daughter doesn't normally like chicken pot pie but she love this recipe. My husband had 2 bowls. The only suggestion I have is make sure you take out the puff pastry to defrost. I did not take it out so we ate it without the crust ~ and I have to say it was really good and filling. It doesn't need the extra carbs.

daneanp's Review

icancookthat
January 31, 2015
Fairly quick, easy, delicious. I didn't bother rolling the pastry into circles. I just took my pizza cutter and cut some cute wedges and baked them up into servings. To the "filling" I added some minced garlic and about 1/2 cup of frozen peas. Will definitely make again.

jodioschmidt's Review

Shaneorem
February 18, 2014
Very flavorful filling. The puff pastry came out a bit too puffy and airy so I'll probably bake it at a lower temperature for a bit longer next time but will not make any other changes. Makes a great winter comforting dinner

icancookthat's Review

CherylT
March 11, 2014
This was really simple to make and is a great quick comfort food meal. Check out my post for more detail and for step-by-step photos: http://www.icancookthat.org/2014/03/deconstructed-chicken-pot-pie.html

curleypack's Review

JanBeard
February 16, 2014
N/A
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