Potpies are an excellent way to use up leftover roast chicken. Here, the potpies come together quickly because the recipe calls for store-bought puff pastry. Be sure to choose a good-quality brand that includes real butter, and keep the pastry frozen until ready to use.
Prep Time
30 minutes
Cook Time
40 minutes
Servings
4
Ingredients
8 Tbs. (1 stick) unsalted butter, cut into 1/2-inch cubes
1/2 cup all-purpose flour
4 cups chicken stock
1/2 tsp. chopped fresh thyme
1 bay leaf
1/2 cup chopped yellow onions
1/2 cup chopped celery
1/2 cup peeled and chopped carrots
1/2 cup chopped white button mushrooms
1/2 cup chopped red-skinned potatoes
1 cup chopped cooked chicken
1/2 cup cooked fresh or frozen peas
Salt and freshly ground pepper, to taste
Four 6-inch squares frozen puff pastry
1 egg, beaten with 1 tsp. water
Directions
Preheat an oven to 400ºF.
In a large saucepan over medium heat, melt the butter. Add the flour and cook, stirring constantly, until the mixture smells fragrant and nutty, 1 to 2 minutes. Slowly add the stock, whisking until smooth, and bring to a boil. Add the thyme, bay leaf, onions, celery, carrots and mushrooms and cook until the vegetables are tender, about 5 minutes. Add the potatoes, chicken, peas, salt and pepper and cook until the potatoes are tender, about 5 minutes. Remove from the heat and let cool for 5 minutes. Remove the bay leaf and discard.
Divide the filling among 4 ovenproof bowls and place on a baking sheet. Brush the puff pastry squares with the egg mixture. Brush the rims of the bowls with water. Place 1 pastry square on top of each bowl, pressing lightly on the edges. Bake until the pastry is puffed and golden brown, about 20 minutes. Let rest for 5 minutes before serving. Serves 4.
Rated 5 out of
5 by
MK00 from
My Go-To when Company is ComingI'm not much of a cook, but this recipe never lets me down. I've made it dozens of times over the years. I often double (or triple or quadruple) the filling and freeze a gallon for another time. I just use any old coffee mugs, and they're the perfect size and easy to work with. Tip: spray a coat of Pam on the outsides and rims of the mugs or ramekins to make wash-up after dinner a little easier.
Date published: 2023-10-13
Rated 5 out of
5 by
Marti from
Best everI have been making this recipe for many years now and it always gets rave reviews and requests for recipe. It took me a while to figure best bowls as most were too big. Finally settled on frontier woman 9 oz ramekins which are perfect. I prefer Dufour puff pastry. I roll this out some. Highly recommend and pretty simple
Date published: 2020-11-18
Rated 5 out of
5 by
Sandra from
Very good and satifying.This was very good and my family loved it. I followed the recipe, but doubled the amount of chicken, added 1/8 C dried parsley, chicken boullion and more seasoning. Excellent recipe - great consistency. Beautiful presentation,
Date published: 2019-03-15
Rated 5 out of
5 by
VivB from
Fantastic recipe for leftovers!This is a fantastic recipe for leftover rotisserie chicken. It is an inexpensive family favorite that I make at least once per month during the cold months. The recipe yields 6 servings for my family which creates delicious leftovers during the work week. I highly recommend this recipe to friends and coworkers.
Date published: 2016-12-11
Rated 5 out of
5 by
CharLo from
ALWAYS A HITEverytime I make this,its a home run. Everyone loves it, and the individual size is so much better. I usually make extra pieces puff pastry on the side, there is never enough on one pie.. Only change I make is to add extra seasoning..
Date published: 2016-02-06
Rated 5 out of
5 by
Cathleen from
Great recipe!I made this last night for dinner and we LOVED it! I poached chicken breasts in chicken stock and some fresh herbs then followed the rest of the recipe. Look forward to making it again!
