Chicken Potpie with Puff Pastry

Chicken Potpie with Puff Pastry

Photo by

  • Prep Time


  • Total Time


  • Servings



  • One

    16-ounce package puff pastry, thawed

  • 4

    tablespoons unsalted butter

  • 1

    small onion, chopped

  • cup sliced mushrooms (about 5 large)

  • ½

    teaspoon dried thyme

  • ¼

    cup all-purpose flour

  • cups low-sodium chicken stock

  • ½

    cup milk

  • 2

    cups chopped plain rotisserie chicken meat, skin and bones discarded

  • 2

    cups frozen peas and carrots

  • Kosher salt

  • 1

    beaten large egg, for brushing (optional)


Preheat the oven to 400 degrees F. Unfold the puff pastry and place a 9-inch deep dish pie plate upside-down over the pastry. Using a sharp knife and the plate as a guide, cut out a circle, leaving an extra 1/4-inch overhang. This will be the lid on the pie. Place the lid on a plate and refrigerate. Discard the scraps. (If your puff pastry is smaller than a 12-inch square, use a rolling pin to roll the dough out to 1/4-inch thickness.) In a medium saucepan over medium-high heat, melt the butter. Add the onions, mushrooms and thyme and sauté until soft, about 10 minutes. Stir in the flour and let cook for another minute. Pour in the chicken stock and milk. Bring to a simmer and cook until thickened. Stir in the chicken and frozen vegetables. Season with salt to taste. Pour the mixture into the pie plate. Top with the prepared puff pastry. Brush top of pastry with beaten egg for shiny finish, if desired. Place the pie plate on a lined rimmed baking sheet and bake in the oven until the pastry is puffed and golden, about 40 minutes. Cover with foil to avoid overbrowning, if necessary. Let the pie cool for 10 minutes before serving. Tip: Bake the potpie on a lined baking sheet to prevent the filling from oozing onto the oven floor.


Facebook Conversations