Chicken Potpie

Delicious! Can’t wait to dig in!

I saw this recipe whilst reading the latest issue of Everyday Food (October 2012) and could not resist! This seemed like a big undertaking—I had never made potpie before, it seemed so intimidating. Well, let me ease your worries—it was anything but!

The prep was fairly easy, basically just cutting everything up. It is worth noting that I did make a few alterations to the recipe. First, celery out! While I don’t mind the taste of cooked celery, I am not a big fan of it in it’s raw form and thus could not justify buying a bag of celery to use one stalk for this recipe. I had some peas in the freezer, and, hey, what’s potpie without peas? On the way home from work that day (yes, I broke my cardinal rule of NOT cooking on a weeknight—gasp!) I stopped by a farm stand and picked up a gorgeous bunch of rainbow chard, which also made it’s way inside the pie! How to make this even easier? I used a rotisserie chicken. LOVED the flavor it lent to the finish product!

Cook faster pie, me hungry!

Chicken Potpie

(Slightly adapted from Everyday Food, October 2012)


3 tablespoons unsalted butter

1 small yellow onion, diced

4 carrots, diced medium

1/3 cup frozen peas

a good handful of chard, sliced

1/3 pound green beans, trimmed and cut into 1-inch pieces

2 rotisserie chicken breasts, diced

5 tablespoons all-purpose flour

2 cups chicken stock

Salt and pepper

1 sheet thawed puff pastry


1. In a large saucepan, melt butter over medium-high. Add onion, carrots, peas, chard and green beans and cook until onion is translucent, about 5 minutes. Add flour and cook, stirring, for 1 minute. Gradually add broth, stirring constantly, then bring to a boil. Reduce heat and simmer 5 minutes. Stir in chicken and season with salt and pepper.

2. Pour filling into a 1-quart dish (first time I was able to use my newly acquired Pyrex dish—so excited!). Drape puff pastry over the top and cut off extra dough. I pushed the pastry onto the dish to create a good seal to keep the filling from dripping out. Poke a few holes in the pastry with a paring knife to allow the steam to vent. Place on top of a cookie sheet and bake at 375 degrees until filling is bubbling and crust is golden, about 30 to 40 minutes.

Cook’s Note

I was so excited to get the potpie in the oven that I forgot to add the salt and pepper prior to cooking. No worries, the seasoning was just as good after baking. Also, the original recipe said to add the green beans in with the chicken. I felt that the beans were not cooked enough, so I recommend adding them in with the other vegetables so they can cook a little before going in the oven. Also, it was suggested that one should use an egg wash on the pastry prior to baking. I didn’t deem this necessary, so I skipped this step. If you would prefer for the pastry to have a sheen to it, just beat one egg and brush it on the pastry before placing it in the oven.

Glad I put it on a baking sheet!

Oh. My. God. This was sooooo good! This recipe is MOST DEFINITELY a keeper! The only thing I didn’t like about it was the fact that it only last for 4 meals! Next time I will definitely be making a double batch!

2 thoughts on “Chicken Potpie

  1. Brooke—–This is the coolest Blog site!!! I love this idea. I will pass it along to all my college age nieces and nephews who don’t have kitchens and think that’s an excuse to eat out all the time. This meal you made looks excellent. I’d have never thought you could do this without a kitchen. I’m looking forward to some of your tofu recipes. Thanks.

    • Thanks Jean! A friend of mine started a cooking blog about a year ago. Had she not, I probably wouldn’t have thought to do this! I’ll have plenty of recipes coming up, tofu ones included! Thanks so much for reading! 🙂

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