Chicken Potpies
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Sarah's Chicken Potpie
Everyday Food editor Sarah Carey shows you a time-saving way to make classic chicken potpie.
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- Total Time 1 hour
- Yield Serves 4
Ingredients
- 3 tablespoons unsalted butter
- 1 small yellow onion, minced
- 1 stalk celery, thinly sliced
- 2 carrots, diced medium
- 5 tablespoons all-purpose flour
- 2 cups chicken broth
- 1/3 pound green beans, trimmed and cut into 1-inch pieces
- 2 cups diced cooked chicken
- Salt and pepper
- 1 sheet thawed puff pastry
- 1 beaten egg
Directions
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In a large saucepan, melt butter over medium-high. Add onion, celery, and carrots and cook until onion is translucent, about 4 minutes. Add flour and cook, stirring, 1 minute. Gradually add broth, stirring constantly, then bring to a boil. Reduce heat and simmer 5 minutes. Stir in green beans and chicken and season with salt and pepper.
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Divide filling among four 8-ounce ramekins. Roll out 1 sheet puff pastry and cut 4 rounds to fit ramekins. Cut a small X in center of each to vent, then place on top of filling. Brush with beaten egg. Bake at 375 degrees until filling is bubbling and crust is golden, 30 to 40 minutes.
Cook's Note
If you don't don't have time to make the read deal, try a dumpling variation (about 45 minutes) or a pasta variation (about 30 minutes). All are a clever way to use up leftover chicken.
Thank you for this recipe.
I believe French fries will suit beside Chicken Potpies.
I found myself making this dish several times ever since the recipe came to my inbox. I make a Shepherd's Pie variation using coconut flour and a smashed potato & ground flaxseed topping baked in one big casserole pan instead. Delicious, go-to and easy favorite. Thank You, Sarah, for all the kitchen-inspirations. :) I am so glad to have signed up for your fun daily digests.
Hi,
Can serve something on the side of this dish? Like rice or potatoes?
Annick from Antwerp, Belgium
I didn't have individual ramekins so I put it in a pie plate. I substituted peas for the green beans and put my pie crust on the top. It was delicious and my husband loved it.
My kids loved it! And so did I. Thank you for yet another great and simple recipe!
Loved it. Substituted peas for the green beans and served in vol-au vents. Delicious!
O-M-G....this is the best recipe for Chicken Pot Pie. It's a quick fix, easy to make and tastes absolutely delish!!! We had it last night for dinner and will be making again...and again!! My husband loves CPP's and said this is the best one he's ever had. The recipe made 4 bowls. I ate one and he ate 2.5 bowls! Followed the recipe as written except added a few more splashes of chicken stock after i added the chicken and beans. Seemed a little thick. Keeper recipe!
I am teaching my 12-year-old daughter to cook, giving her the assignment of 1 meal per week for the family. She picks the recipe, makes the shopping list and copies the recipe. I suggested she try the Everyday Foods mag because the ingredients are simple and steps are clear. She made this last Wed. for us, what a treat! It was fabulous and she felt confident, needing only a little help from me. Keep frozen chopped onion and peas and carrots on hand to make this a go to recipe any time. A keeper!
Sarah, this is a wonderful recipe and so easy to make. My kids love the version with pasta (I use small shell noodles in mine) and I have made it into a large pie with some success. I will try the individual pies next time instead of the large pie. These just make so much sense, especially when making more to freeze for a quick dinner. Thanks for your blog - I am enjoying it immensely!
What should I do to make ahead and freeze?