Name: Savory Chicken Potpie
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Yield: 4
Ingredients: 1 broiler/fryer chicken, cut up (3 to 4 pounds) -; 3 tablespoons olive oil, divided -; Salt and pepper to taste -; 1 pound potatoes (about 2 medium), peeled and cut into 1-inch cubes -; 3 medium carrots, cut into 1-inch pieces -; 8 fresh mushrooms, quartered -; 2 celery ribs, cut into 1-inch pieces -; 1 leek, cut into 1/2-inch slices -; 24 frozen pearl onions -; 2 garlic cloves, minced -; 2 tablespoons minced fresh parsley -; 1 teaspoon dried rosemary -; 1 teaspoon dried thyme -; 1/2 teaspoon dried sage -; 1 cup frozen peas -; 1 jar (2 ounces) diced pimientos, drained -; 1/4 cup butter, cubed -; 6 tablespoons all-purpose flour -; 4 cups chicken broth -; 1 package (17.3 ounces) frozen puff pastry, thawed -; 1 large egg yolk -; 1/2 cup heavy whipping cream -

Recipe information

Cooking:

1 hour 30 min.

Servings per container:

Source:

More details

Ingredients for - Savory Chicken Potpie

1. 1 broiler/fryer chicken, cut up (3 to 4 pounds) -

2. 3 tablespoons olive oil, divided -

3. Salt and pepper to taste -

4. 1 pound potatoes (about 2 medium), peeled and cut into 1-inch cubes -

5. 3 medium carrots, cut into 1-inch pieces -

6. 8 fresh mushrooms, quartered -

7. 2 celery ribs, cut into 1-inch pieces -

8. 1 leek, cut into 1/2-inch slices -

9. 24 frozen pearl onions -

10. 2 garlic cloves, minced -

11. 2 tablespoons minced fresh parsley -

12. 1 teaspoon dried rosemary -

13. 1 teaspoon dried thyme -

14. 1/2 teaspoon dried sage -

15. 1 cup frozen peas -

16. 1 jar (2 ounces) diced pimientos, drained -

17. 1/4 cup butter, cubed -

18. 6 tablespoons all-purpose flour -

19. 4 cups chicken broth -

20. 1 package (17.3 ounces) frozen puff pastry, thawed -

21. 1 large egg yolk -

22. 1/2 cup heavy whipping cream -

How to cook deliciously - Savory Chicken Potpie

1. Stage

Preheat oven to 375°. Rub chicken with 1 tablespoon olive oil and season with salt and pepper to taste; transfer to a shallow roasting pan. In a large bowl, toss potatoes, carrots, mushrooms, celery, leek, onions and garlic with herbs and remaining oil; place around chicken.

2. Stage

Bake, uncovered, 1 hour or until chicken juices run clear and vegetables are tender. Remove chicken from pan to cool. Remove vegetables with a slotted spoon to a large bowl; add peas and pimientos. Pour drippings and loosened browned bits from roasting pan into a measuring cup. Skim fat, reserving 2 tablespoons fat.

3. Stage

Increase oven setting to 400°. In a large saucepan, melt butter with reserved fat over medium heat. Stir in flour until blended. Gradually whisk in broth and cooking juices. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Stir into vegetables.

4. Stage

Remove chicken from bones; discard skin and bones. Cut chicken into 3/4-in. pieces; stir into gravy mixture. Divide among four 12-oz. ovenproof bowls or place in a 2-qt. baking dish.

5. Stage

Unfold puff pastry. Roll to 1/8-in. thickness; cut out four circles to fit ramekins. Place dough over chicken mixture, pressing to seal edges. In a small bowl, whisk egg yolk with cream; brush over pastry. Place potpies on a baking sheet. Bake 20-25 minutes or until lightly browned.