Create a puff pastry chicken potpie with store-bought puff pastry. The recipe is easier to make than classic pie crust versions of potpie, yet it still contains the rich, creamy chicken-and-vegetable filling we know and love.
Puff Pastry Chicken Potpie
Create a puff pastry chicken potpie with store-bought puff pastry. The recipe is easier to make than classic pie crust versions of potpie, yet it still contains the rich, creamy chicken-and-vegetable filling we know and love.
Ingredients
- 17.3 ounces frozen puff pastry thawed
- 2 pounds boneless skinless chicken breasts cut into 1-inch pieces
- 1 teaspoon salt divided
- 1 teaspoon pepper divided
- 4 tablespoons butter divided
- 1 large onion chopped
- 2 garlic cloves minced
- 1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
- 1 teaspoon minced fresh sage or 1/4 teaspoon rubbed sage
- 1/2 cup all-purpose flour
- 1-1/2 cups chicken broth
- 1 cup plus 1 tablespoon half-and-half cream divided
- 2 cups frozen mixed vegetables about 10 ounces
- 1 tablespoon lemon juice
- 1 large egg yolk
Instructions
- Preheat oven to 400°. On a lightly floured surface, roll each pastry sheet into a 12×10-in. rectangle. Cut 1 sheet crosswise into six 2-in. strips; cut remaining sheet lengthwise into five 2-in. strips. On a baking sheet, closely weave strips to make a 12×10-in. lattice. Freeze while making filling.
- Toss chicken with 1/2 teaspoon each salt and pepper. In a large skillet, heat 1 tablespoon butter over medium-high heat; saute chicken until browned, 5-7 minutes. Remove from pan.
- In same skillet, heat remaining butter over medium-high heat; saute onion until tender, 5-7 minutes. Stir in garlic and herbs; cook 1 minute. Stir in flour until blended; cook and stir 1 minute. Gradually stir in broth and 1 cup cream. Bring to a boil, stirring constantly; cook and stir until thickened, about 2 minutes.
- Stir in vegetables, lemon juice, chicken and the remaining salt and pepper; return to a boil. Transfer to a greased 2-1/2-qt. oblong baking dish. Top with lattice, trimming to fit.
- Whisk together egg yolk and remaining cream; brush over pastry. Bake, uncovered, until filling is bubbly and pastry is golden brown, 45-55 minutes. Cover loosely with foil if pastry starts getting too dark. Let stand 15 minutes before serving.
