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Chicken Potpie


2 people


25 minutes


Chicken potpie and chicken potpie recipe using frozen puff pastry. Easy chicken potpie recipe from Martha Stewart Living magazine.


all-purpose flour frozen puff pastry unsalted butter onion carrot stalk thinly sliced celery Yukon Gold potato chicken broth chopped collard-green leaves chicken breast salt and freshly ground pepper egg

Step 1

 Preheat oven to 425°F (217°C). Place a 1 1/2-cup ovenproof dish on pastry on a floured surface. Cut circle from pastry, 1/2 inch larger than dish; cut vents. Repeat. Refrigerate on a parchment-lined baking sheet.

Step 2

Melt butter in a large skillet over medium heat. Add onion. Cook, stirring, until soft, 4 minutes. Add carrot, celery, and potato. Cook, stirring, until soft, 6 minutes. Stir in flour, then broth; bring to a boil. Add greens and chicken. Simmer until thickened, 2 minutes; season.

Step 3

Divide between dishes. Top with pastry, press edges to seal, and brush with egg. Bake on a baking sheet until golden, 25 minutes.

Thick Brush Stroke



easy delicious recipes