Pastry-Topped Chicken Potpie Recipe

Name: Pastry-Topped Chicken Potpie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Preheat oven to 425u00b0.
2
To prepare filling, heat oil in a large saucepan over medium-high heat. Add onion, carrot, and celery; saute 4 minutes. Add garlic; saute 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.
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 425u00b0 for 30 minutes. May be prepared in 6 (10-ounce) ramekins.

807

kcal

Calories

Fat

Carbs

119

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: Filling:, 1 tablespoon canola oil, 1 1/2 cups chopped onion, 1 cup chopped carrot, and more.

Yes, Pastry-Topped Chicken Potpie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pastry-Topped Chicken Potpie

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