Puff Pastry Chicken Potpie Recipe

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

Servings: persons

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

1
Preheat oven to 400u00b0. 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
2
, closely weave strips to make a 12x10-in. lattice. Freeze while making filling.
3
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.
4
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.
5
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.
6
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.

899

kcal

Calories

Fat

Carbs

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.

How did you like this recipe?

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

You need 15 ingredients. The key ingredients include: 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, and more.

Yes, Puff Pastry 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.

Puff Pastry Chicken Potpie

How did you like this recipe?

Frequently Asked Questions