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Chicken Potpie

If you like, you can use a 2-quart baking dish to make one big potpie: Roll out the pastry so it's 1 inch wider than the dish, cut vents, and bake for 45 minutes to 1 hour.

  • prep: 50 mins
    total time: 1 hour 30 mins
  • servings: 4

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Ingredients

  • 4 tablespoons unsalted butter
  • 1 medium onion, cut into medium dice
  • 1 large carrot, cut into medium dice
  • 1/2 cup all-purpose flour, plus more for work surface
  • Coarse salt and ground pepper
  • 4 cups low-sodium chicken broth
  • 3 cups cooked chicken, cut into 1-inch pieces (1 pound total)
  • 1 cup frozen peas
  • 1 1/2 teaspoons chopped fresh thyme leaves
  • 1 sheet frozen puff pastry, thawed
  • 1 large egg yolk

Directions

  1. Step 1

    In a medium saucepan, melt butter over medium. Add onion and carrot and cook until onion softens, about 6 minutes. Add flour and 1/2 teaspoon salt; cook, stirring frequently, until mixture is pale golden, has a slightly nutty aroma, and is the texture of cooked oatmeal, about 5 minutes.

  2. Step 2

    Whisking constantly, add broth. Bring to a boil, stirring frequently, until mixture thickens, about 8 minutes. Reduce to a simmer and cook 10 minutes. Stir in chicken, peas, and thyme; season with salt and pepper. Divide mixture among four 12-ounce baking dishes; refrigerate until room temperature, about 20 minutes.

  3. Step 3

    Preheat oven to 375 degrees. On a lightly floured work surface, roll pastry to a 1/8-inch thickness. Cut into 4 equal squares, 1 inch larger than dishes; with the tip of a sharp knife, cut vents into pastry. In a small bowl, lightly beat egg yolk with 1 teaspoon water; top potpies with pastry and brush with egg wash. Refrigerate 15 minutes. Bake until pastry is deep golden and juices are bubbling, about 35 minutes.

Source
Everyday Food, October 2009

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Reviews (1)

  • 3 Feb, 2014

    I watched the video prior to reading the actual recipe which made reading the recipe's directions much easier. My husband and I really liked it. We both felt the sauce needed something to enhance its flavor. The sauce was a perfect texture. This recipe was lower in calories compared to other recipes that have heavy cream. I am going to add potato's and mushrooms next time along with a chicken flavor enhancer to my stock for a richer flavor. I recommend this comfort food dish is enough for six.