Chicken Potpie
Chicken potpie and chicken potpie recipe using frozen puff pastry. Easy chicken potpie recipe from Martha Stewart Living magazine.Photos by Linda Pugliese. Courtesy of Martha Stewart Living. Copyright © 2014.
Servings: 2 people
Calories: 655kcal
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 stalk thinly sliced celery
- 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 packed coarsely chopped collard-green leaves
- 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 oven to 425°F (217°C). Place a 1 1/2 cup ovenproof dish on pastry on a floured surface. Cut a circle from the pastry, 1/2 inch (1.3cm) larger than the dish; cut vents. Repeat. Refrigerate on a parchment-lined baking sheet.
- 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.
- Divide between dishes. Top with pastry, press edges to seal, and brush with egg. Bake on a baking sheet until golden, 25 minutes.
Video
Nutrition
Serving: 2people | Calories: 655kcal | Carbohydrates: 133g | Protein: 51g | Fat: 110g | Saturated Fat: 32g | Cholesterol: 184mg | Sodium: 851mg | Fiber: 7g | Sugar: 3g