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Chicken Potpie - Using frozen puff pastry. Easy chicken potpie recipe from Martha Stewart Living magazine.
When it comes to celebrating St. Valentine’s Day, if you make dinner to impress your loved ones, you score extra points in my opinion.
While you can go out and buy the most romantic present to impress, preparing a Valentine’s Day dinner just shows that you care or love so much more that you are willing to dedicate your time making something delicious for the special day.
This is especially true if you find a great recipe to share, for example: individual chicken potpie recipe in Martha Stewart Living magazine, February 2014 issue.
To crank up the romantic factor of the night, you can create a restaurant setting for your special someone.
Buy some flowers, have a centerpiece on the dining table, dim light, lots of candles, a bottle of great wine, gorgeous table setting, and two perfectly baked, golden-hued chicken potpies beckon while the aroma wafts and lingers in your kitchen.
I think that is extremely romantic! What’s more, you two don’t have to brave the crowd at restaurants—which are likely to be fully booked. No stress, no fuss, just a scrumptious meal at home, and engaging, lovey dovey conversations.
That would be my ideal way of celebrating St. Valentine’s Day!
This chicken potpie recipe doesn’t have to made in two individual portions, on regular days, when your loved ones is hooked on your chicken potpie, you can use a 2-quart baking dish to make one big potpie.
Just roll out the pastry so it’s 1 inch wider than the dish, cut vents, and bake for 45 minutes to 1 hour.
Happy Valentine’s Day!
How To Make Chicken Potpie
Preheat your oven to 425°F (217°C). While that’s heating up, grab a 1 1/2-cup ovenproof dish and set it on a lightly floured surface. Roll out your pastry, then cut out a circle that’s about half an inch (1.3 cm) bigger than the top of the dish—that gives you enough to cover it nicely. Cut a few little vents in the pastry so steam can escape. Then do the same thing again for a second piece. Place both pastry circles on a parchment-lined baking sheet and pop them in the fridge to chill while you prep the filling.
Melt some butter in a large skillet over medium heat. Once it’s all melted, toss in the onion and cook, stirring, for about 4 minutes until it’s nice and soft. Next, add the carrot, celery, and potato, and keep stirring for another 6 minutes until everything starts to soften up. Stir in the flour to thicken it a bit, then pour in the broth and bring it to a boil. Once it’s bubbling, add in the greens and chicken, and let it simmer for about 2 minutes until it thickens up. Give it a taste and season with salt and pepper as needed.
Divide the filling between your dishes, then top each one with a piece of the pastry. Press the edges down to seal it, and give the top a brush with some egg to get that golden color when it bakes. Pop them on a baking sheet and bake for about 25 minutes, or until the pastry is golden and crispy.
Frequently Asked Questions
This recipe is 1760 calories per serving.
What To Serve With Chicken Potpie
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
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Chicken Potpie
Ingredients
- 2 tablespoons all-purpose flour, plus more for surface
- 1 package frozen puff pastry, preferably all butter, thawed
- 2 tablespoons unsalted butter
- 1/2 cup onion, diced
- 1/3 cup small carrot, peeled and thinly sliced
- 1/3 cup celery stalk, thinly sliced
- 1 small Yukon Gold potato, scrubbed and cut into a 1/2-inch (1.3cm) dice
- 1 1/4 cups low-sodium chicken broth
- 1 cup collard-green leaves, packed coarsely chopped
- 8 oz (225 grams) boneless, skinless chicken breast, cut into 1-inch chunks
- Coarse salt and freshly ground pepper
- 1 large egg, lightly beaten
Instructions
- Preheat the oven to 425°F (217°C). Place a 1 1/2-cup ovenproof dish on a floured surface and roll out the pastry. Cut a circle from the pastry that is 1/2 inch (1.3 cm) larger than the dish, then cut vents in the circle. Repeat the process. Refrigerate the circles on a parchment-lined baking sheet.
- Melt butter in a large skillet over medium heat. Add the onion and cook, stirring, until soft, about 4 minutes. Add the carrot, celery, and potato, and cook, stirring, until soft, about 6 minutes. Stir in the flour, then add the broth and bring to a boil. Add the greens and chicken, and simmer until thickened, about 2 minutes. Season to taste.
- Divide the mixture between dishes. Top with pastry, press the edges to seal, and brush with egg. Bake on a baking sheet until golden, about 25 minutes.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Excellent chicken pot pie.
Will try making it soon.
Thank you.
Thanks Shirley for your comment and 5 star rating! :)
Made it tonight and it was a quick and easy recipe to make. “Out of this world” flavor for sure. My husband just about licked his dish clean. It’s definitely a keeper!!
Thank you Crystal. Please give me a 5 stars rating the next time you love my recipes. Thanks so much. :)
Do you have to use collard green? Can l just do it without it?
You can certainly omit the collard greens, or substitute with your favourite green veggie.
Is there anything we can click on to change to metric instead of cups please.
Hi Susan, you can use the cooking ingredients converter on www.onlineconversion.com.
Thank you, Bee for the nice recipe. Have a wonderful weekend!
Soooooo early for Valentines Day (it’s not even Thanksgiving yet) but this IS a good recipe. I used it many times since it’s original publication. Thanks for publishing it. good reminder for the cold winter days coming up here in NYC!
This chicken pot pie looks great! I pinned it :)