- Calories 312
- Fat 13.1g
- Satfat 4.4g
- Sodium 556mg
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.
How to Make It
Step 1
Preheat oven to 425°.
Step 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 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.
Step 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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daneanp's Review
Was stuck at home in the snow and ice over the weekend and decided to try this one, perfect for a winter's night. I roasted my own chicken but did not make my own pie crust. I substituted herbs de provence (1 T) for the herb blend and 3 cups broth mixed with 1/3 cup flour worked perfectly for me, not runny at all! Watch the total baking time, mine finished about 6 minutes early and the lattice would've burned had I not checked.
Family already wants this again.
eppercival's Review
The flavor was excellent, but the consistency was soupy even after extra cook time on the stove AND in the oven. I will make this again with less chicken stock (maybe 2-3 cups).
JenE17's Review
This turned out great! Based on the previous review, I used 3 cups of chicken stock instead of 4 and that was plenty. I also did not have the poultry herbs, so I used a tablespoon of Herbes de Provence instead.
kdehuff's Review
This recipe has great potential but I think that there must be typo in the amount of chicken stock to use. Four cups seemed liked a lot but I followed the direction as written and ended up with more of a chicken pot pie stew/soup. I couldn't find the fresh poultry herbs so I just added some fresh parsley and it tasted good.
MusicLover82's Review