Rating: 4 stars
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  • 4 star values: 4
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In Pastry-Topped Chicken Potpie, the crisp, flaky pastry topping serves as a perfect contrast to the tender chicken and veggies.

Julianna Grimes
Recipe by Cooking Light September 2013

Gallery

Credit: Becky Luigart-Stayner; Styling: Cindy Barr

Recipe Summary

hands-on:
35 mins
total:
1 hr 15 mins
Yield:
Serves 6 (serving size: about 1 1/4 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425°.

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  • 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 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.

  • 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.

Nutrition Facts

312 calories; fat 13.1g; saturated fat 4.4g; sodium 556mg.
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