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Chicken Potpie


2 people


1 hour



– 2 tablespoons all-purpose flour, plus more for surface – 1 package about 1 pound frozen puff pastry, preferably all butter, thawed – 2 tablespoons unsalted butter – 1/2 (1 cup) onion, diced – 1 (1/3 cup) small carrot, peeled and thinly sliced – 1 (1/3 cup) stalk thinly sliced celery – 1 small Yukon Gold potato, scrubbed and cut into a 1/2-inch dice – 1 1/4 cups low-sodium chicken broth – 1 cup (2 oz.) packed coarsely chopped collard-green leaves – 8 oz. (226 g) boneless, skinless chicken breast, cut into 1-inch chunks – Coarse salt and freshly ground pepper – 1 large egg, lightly beaten

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.

Step 3

Stir in flour, then broth; bring to a boil. Add greens and chicken. Simmer until thickened, 2 minutes; season.

Step 4

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

HOW MANY CALORIES PER SERVING? This recipe is only 655 calories per serving.

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

Thick Brush Stroke



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