Puff Pastry Chicken Potpie
Total TimePrep: 45 min. Bake: 45 min. + standing
My family has always loved chicken potpies. This one got rave reviews last night at dinner time. They want to know when I will make it again. Definitely a keeper in my meal rotation.
The puff pastry is marvelous. This went over very well with hubby and daughter, though I do live at 3500 ft so the original bake time seemed appropriate. I tried the 350 for 35 minutes suggested in the comments, and the pastry was still raw on the bottom. I baked it an additional 15-20 minutes, though I did cover it with foil so it didn't get to brown, and it came out perfect. The filling is 100% spot on, absolutely no changes needed. Even if I use a different crust in the future, this is the filling I'll go to!
Oh, my goodness! I've been married over 40 years and have never used puff pastry! What joy I've deprived my family from is nearly unforgivable. This is THE best pot pie recipe I've ever had (or made)--and I've made many. Definitely a keeper and on my daughter-in-law's radar, too. I did adjust the temp to 350°. In all fairness to the author, Mr. Iverson's bio says he's from Denver and mountainous areas require higher temps for longer periods--ergo the need to adjust temps. Mr. Iverson, you made me look (& cook) like a Culinary Rockstar!!! Puff pastry is my new friend.
Taste = fantastic... Puff pastry= ugg??!!
This is the best chicken potpie, hands down. But the baking temp is TOO HIGH and the baking time is TOO LONG. When I make this recipe again (and I definitely will for Thanksgiving), I will go with what others suggest: 350 degrees for 30 mins or a little longer if crust needs more browning. As for it being too watery, let it rests first, at east 30 mins. As it cools it thickens up nicely.
I followed the recipe as written but used rotisserie chicken. Delicious!!! My husband gave his seal of approval. Now on my make again dish list. The gravy will be really thick at first but keep stirring, it will be perfect after a few minutes. It was the first I had used puff pastry. I need more practice. LOL
I used all fresh veg (peas, carrots, broccoli, cauliflower, sweet peppers, mushrooms, about three times the garlic) and Pillsbury pizza dough for the crust and rotisserie chicken. It was AWESOME!!!! Biggest problem.....I have no idea how to figure calories per serving. I was going to just use what they had but i don't know how they figured a serving either!
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.
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,
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.