Pastry-Topped Chicken Potpie

5 Reviews
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Photo: Becky Luigart-Stayner; Styling: Cindy Barr
Hands-on Time
35 Mins
Total Time
1 Hour 15 Mins
Yield
Serves 6 (serving size: about 1 1/4 cups)
By Julianna Grimes
September 2013
RECIPE BY Cooking Light

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

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

Nutritional Information

  • Calories 312
  • Fat 13.1g
  • Satfat 4.4g
  • Sodium 556mg

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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Ratings & Reviews

eppercival's Review

JenE17
September 14, 2013
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).

MusicLover82's Review

kdehuff
July 06, 2014
Using the advice of the other reviews ( less chicken stock), this recipe came out great! It was delicious and very easy to make. I will definitely be keeping this recipe for future uses.

daneanp's Review

daneanp
February 08, 2014
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.

kdehuff's Review

MusicLover82
September 02, 2013
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.

JenE17's Review

eppercival
September 06, 2013
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.
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