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Savory Chicken Potpie

Total Time

Prep: 1-1/2 hours + cooling Bake: 40 min.

Makes

4 servings

Here is from-scratch comfort food at its finest. The pies might take a while to prepare, but the chunky chicken and veggies in the creamy sauce and flaky crust will impress and satisfy! —Taste of Home Test Kitchen
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Ingredients

  • 1 broiler/fryer chicken, cut up (3 to 4 pounds)
  • 3 tablespoons olive oil, divided
  • Salt and pepper to taste
  • 1 pound potatoes (about 2 medium), peeled and cut into 1-inch cubes
  • 3 medium carrots, cut into 1-inch pieces
  • 8 fresh mushrooms, quartered
  • 2 celery ribs, cut into 1-inch pieces
  • 1 leek, cut into 1/2-inch slices
  • 24 frozen pearl onions
  • 2 garlic cloves, minced
  • 2 tablespoons minced fresh parsley
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried sage
  • 1 cup frozen peas
  • 1 jar (2 ounces) diced pimientos, drained
  • 1/4 cup butter, cubed
  • 6 tablespoons all-purpose flour
  • 4 cups chicken broth
  • 1 package (17.3 ounces) frozen puff pastry, thawed
  • 1 egg yolk
  • 1/2 cup heavy whipping cream

Directions

  1. Preheat oven to 375°. Rub chicken with 1 tablespoon olive oil and season with salt and pepper to taste; transfer to a shallow roasting pan. In a large bowl, toss potatoes, carrots, mushrooms, celery, leek, onions and garlic with herbs and remaining oil; place around chicken.
  2. Bake, uncovered, 1 hour or until chicken juices run clear and vegetables are tender. Remove chicken from pan to cool. Remove vegetables with a slotted spoon to a large bowl; add peas and pimientos. Pour drippings and loosened browned bits from roasting pan into a measuring cup. Skim fat, reserving 2 tablespoons fat.
  3. Increase oven setting to 400°. In a large saucepan, melt butter with reserved fat over medium heat. Stir in flour until blended. Gradually whisk in broth and cooking juices. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Stir into vegetables.
  4. Remove chicken from bones; discard skin and bones. Cut chicken into 3/4-in. pieces; stir into gravy mixture. Divide among four 12-oz. ovenproof bowls or place in a 2-qt. baking dish.
  5. Unfold puff pastry. Roll to 1/8-in. thickness; cut out four circles to fit ramekins. Place dough over chicken mixture, pressing to seal edges. In a small bowl, whisk egg yolk with cream; brush over pastry. Place potpies on a baking sheet. Bake 20-25 minutes or until lightly browned.

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