Name: Puff Pastry Chicken Potpie
Prep time: 45 min
Cook time: 45 min
Yield: 8
Ingredients: 1 package (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 -

Recipe information

Cooking:

45 min.

Servings per container:

Source:

More details

Ingredients for - Puff Pastry Chicken Potpie

1. 1 package (17.3 ounces) frozen puff pastry, thawed -

2. 2 pounds boneless skinless chicken breasts, cut into 1-inch pieces -

3. 1 teaspoon salt, divided -

4. 1 teaspoon pepper, divided -

5. 4 tablespoons butter, divided -

6. 1 large onion, chopped -

7. 2 garlic cloves, minced -

8. 1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme -

9. 1 teaspoon minced fresh sage or 1/4 teaspoon rubbed sage -

10. 1/2 cup all-purpose flour -

11. 1-1/2 cups chicken broth -

12. 1 cup plus 1 tablespoon half-and-half cream, divided -

13. 2 cups frozen mixed vegetables (about 10 ounces) -

14. 1 tablespoon lemon juice -

15. 1 large egg yolk -

How to cook deliciously - Puff Pastry Chicken Potpie

1. Stage

Preheat oven to 400°. On a lightly floured surface, roll each pastry sheet into a 12x10-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 12x10-in. lattice. Freeze while making filling.

2. Stage

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.

3. Stage

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.

4. Stage

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.

5. Stage

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.