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
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
Serving: 2people | Calories: 1760kcal | Carbohydrates: 140g | Protein: 52g | Fat: 111g | Saturated Fat: 32g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 58g | Trans Fat: 0.5g | Cholesterol: 185mg | Sodium: 857mg | Potassium: 1304mg | Fiber: 8g | Sugar: 6g | Vitamin A: 5051IU | Vitamin C: 29mg | Calcium: 128mg | Iron: 9mg