Chicken Potpie
Updated Jan. 4, 2024
- Total Time
- 1 ¼ hours
- Rating
- Comments
- Read comments
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Ingredients
- 2tablespoons extra-virgin olive oil
- 1medium yellow onion, peeled and finely chopped (about 1 cup)
- 2medium carrots, peeled and chopped (about 1 heaping cup)
- 1celery stalk, finely chopped (about ¼ cup)
- 2garlic cloves, minced
- 12ounces mushrooms (preferably oyster), roughly chopped (about 4 cups)
- 1fresh rosemary sprig (or 1 teaspoon dried rosemary), plus more for garnish (optional)
- Kosher salt (such as Diamond Crystal) and freshly ground black pepper
- 2tablespoons unsalted butter
- ½cup all-purpose flour
- 3cups chicken broth
- ½cup heavy cream
- 3boneless, skinless chicken thighs (about 1¼ pounds), cut into ½-inch pieces
- 1½cups frozen peas
- 1(8-ounce) sheet frozen puff pastry, thawed
- 1egg, beaten, for brushing
- ¼teaspoon fennel seed (optional), crushed
Nutritional analysis per serving (6 servings)
570 calories; 35 grams fat; 13 grams saturated fat; 0 grams trans fat; 16 grams monounsaturated fat; 4 grams polyunsaturated fat; 42 grams carbohydrates; 4 grams dietary fiber; 7 grams sugars; 23 grams protein; 1008 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oven to 400 degrees and line a sheet pan with foil.
- Step 2
Heat the olive oil in a medium (10-inch) skillet or Dutch oven (preferably oven-safe), over medium. Add the onion, carrots, celery and garlic and cook until just beginning to soften, about 3 minutes. Add the mushrooms, rosemary sprig and 1 teaspoon salt and cook, stirring occasionally, until mostly soft and much of the liquid has sweated out, about 10 minutes.
- Step 3
Stir in the butter until melted. Add the flour and cook, stirring, to coat the vegetables and to brown slightly, about 3 minutes. Add the broth by the cupful, stirring constantly with a wooden spoon and scraping up any bits from the bottom of the skillet. Bring to a simmer and stir until it thickens to make a gravy. Reduce the heat, stir in the cream and cook over low heat just until combined. Add the chicken, remaining 1 teaspoon salt and ½ teaspoon pepper, and stir over low heat until chicken is mostly cooked through, 3 to 5 minutes. Remove from the heat and discard the rosemary sprig. Stir in the peas; season the gravy to taste with salt and pepper.
- Step 4
If the pan you are using is not oven-safe, transfer the mixture to a deep, 10-inch pie pan or baking pan. Transfer the pan to the prepared sheet pan to collect any drips. Unroll the puff pastry and place it over the filling, making sure there is a 1-inch overhang on all sides, stretching slightly if needed. Trim any excess pastry with a sharp knife and set aside (see Tip).
- Step 5
Brush the top of the pie with the beaten egg, and carefully create several small slits in any pattern of your choosing to allow steam to escape while cooking. Scatter small rosemary sprigs over the top, along with fennel seed or pepper, if desired.
- Step 6
Bake until the puff pastry is puffed and golden brown, about 20 minutes. Reduce the oven temperature to 375 degrees and bake until the pastry is cooked through and the filling is bubbly, 15 minutes more. Remove from the heat and set aside for 10 to 15 minutes to cool slightly before serving.
- While your oven is hot, cut any puff-pastry trimmings into strips, then brush with egg wash, sprinkle with cinnamon-sugar and bake until golden for an instant treat.
Private Notes
Comments
Maybe puff pastry is a big “no no no” for you, but chicken (and other …) pot pies with puff pastry crust is fantastic. It’s “yes yes yes”! We’ve been making variations on this for years. I like it better than traditional pie crust… the texture of all butter is great.
Put in more chicken and fewer vegetables.
A pot pie has only a top crust.
I've made this twice and my family loves it. I leave out the mushrooms because my son hates them. The first time I made it I completely forgot the cream and no one (including me) noticed. The second time I used leftover rotisserie chicken and I think I added a potato. Both times I made a quick pie crust instead of puff pastry. I also prefer thyme instead of rosemary. I did it both times in a cast iron pan to minimize dishes. In summary, delicious, not difficult, and endlessly adaptable. A new comfort food staple in my house.
This is a very good recipe. I did as a reader suggested and used 2 cups of broth and it was perfect. And to all of the pea haters out there, you’ve got to try them stuffed! So delicious!
I’ve made this recipe at least six times - and it’s always been good whether we made it with chicken or just vegetables. I think the only imperfection is that the gravy is never really gravy, but a broth. Next time I’ll try a cornstarch paste to mix into the broth or I’ll use two cups of broth rather than three (like a lot of the reviewers are suggesting) and/or I’ll make sure that I have heavy cream rather than using 2% milk. If I don’t have the fancy/expensive mushrooms I use the cheap white ones and it’s fine, and I’ll swap one cup of the mushrooms for green zucchini. I’m also going to try adding white wine to the filling next time. The rosemary is key - try not to leave that out! Any other tips out there?
Update to add - the pot pie “gravy” thickened up after just one night in the fridge and tasted even better the 2nd day/third time we had it. Many thanks to a reviewer’s tip to deconstruct the pie - I toasted the phyllo dough (until it fluffed back up) and then microwaved the rest - great idea!