Puff Pastry Chicken Potpie
Total TimePrep: 45 min. Bake: 45 min. + standing
- 1 package (17.3 ounces) frozen puff pastry, thawed
- 2 pounds boneless skinless chicken breasts, cut into 1-inch pieces
- 1 teaspoon salt, divided
- 1 teaspoon pepper, divided
- 4 tablespoons butter, divided
- 1 large onion, chopped
- 2 garlic cloves, minced
- 1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
- 1 teaspoon minced fresh sage or 1/4 teaspoon rubbed sage
- 1/2 cup all-purpose flour
- 1-1/2 cups chicken broth
- 1 cup plus 1 tablespoon half-and-half cream, divided
- 2 cups frozen mixed vegetables (about 10 ounces)
- 1 tablespoon lemon juice
- 1 large egg yolk
- Preheat oven to 400°. On a lightly floured surface, roll each pastry sheet into a 12x10-in. rectangle. Cut one sheet crosswise into six 2-in. strips; cut remaining sheet lengthwise into five 2-in. strips. On a baking sheet, closely weave strips to make a 12x10-in. lattice. Freeze while making filling.
- Toss chicken with 1/2 teaspoon each salt and pepper. In a large skillet, heat 1 tablespoon butter over medium-high heat; saute chicken until browned, 5-7 minutes. Remove from pan.
- In same skillet, heat remaining butter over medium-high heat; saute onion until tender, 5-7 minutes. Stir in garlic and herbs; cook 1 minute. Stir in flour until blended; cook and stir 1 minute. Gradually stir in broth and 1 cup cream. Bring to a boil, stirring constantly; cook and stir until thickened, about 2 minutes.
- Stir in vegetables, lemon juice, chicken and the remaining salt and pepper; return to a boil. Transfer to a greased 2-1/2 qt. oblong baking dish. Top with lattice, trimming to fit.
- Whisk together egg yolk and remaining cream; brush over pastry. Bake, uncovered, until bubbly and golden brown, 45-55 minutes. Cover loosely with foil if it starts getting too dark. Let stand 15 minutes before serving.
Test Kitchen Tips
Nutrition Facts1 serving: 523 calories, 25g fat (10g saturated fat), 118mg cholesterol, 768mg sodium, 42g carbohydrate (4g sugars, 6g fiber), 30g protein.
Jul 1, 2020
Delicious! My gravy came out thick and rich. My husband loved it too, so I've added it to my favourite recipes folder. Be sure to gradually add the liquid, a little at a time, thoroughly stirring it into the flour as you go. It will initially look like a paste, then thin out as you add the liquid, and then transform into a thick sauce after you've boiled it for a few minutes.
Apr 1, 2020
For the gravy being so thin, I’d take about 1 1/2 Tbsp. of Argo Cornstarch put in an 8oz. cup, fill with about 1/2 c. of cold water, stir,
Mar 30, 2020
As in the video, the sauce did not thicken very well and was very watery. Anyone have any suggestions for improvements? Perhaps use less liquid stock/broth? I made adjustments to the cooking time as per some of your other suggestions.
Feb 17, 2020
I also found that 400 was to hot when I make it again I will bake a 350. Also unless you have all the prep work done before hand putting the pastry In the freezer is not a good idea—-maybe for just 10 minutes. When I put it in the freezer it was frozen solid. Didn’t bake thoroughly.
Jan 29, 2020
Jason...maybe your oven needs to be calibrated.
Jan 27, 2020
400 is TOO HOT and my puff pastry butnt all around the edges. Drop it to 350 and 30 min and keep an eye on it!
Jan 11, 2020
Sounds amazing. Will definitely try it! I have a great, super east, pot pie recipe (calls for rotisserie chicken or leftovers) that I will try the puff pastry on next time. But it needs mushrooms! EVERYTHING needs mushrooms! LOL!
Dec 14, 2019
I used mashed potatoes instead of Puff Pastry. Husband said it was a "keeper"
May 14, 2019
At 400 degrees my pastry was over done on top and raw underneath and the whole pie was bubbling over in 20 mins. Still tastes good though. Maybe I need a lower temperature because if I cooked it 45 minutes, it would have been black.
Apr 23, 2019
This was excellent, made 8 - 5" pies Bake for only 30 minutes and used full pastry for top crusts and cut a vent in each one. Beautiful !