Chicken Potpie
Chicken potpie and chicken potpie recipe using frozen puff pastry. Easy chicken potpie recipe from Martha Stewart Living magazine.Photos by Linda Pugliese. Courtesy of Martha Stewart Living. Copyright © 2014.
Foto: Rasa Malaysia
Ingredients
- 2 tablespoons all-purpose flour (plus more for surface)
- 1 package frozen puff pastry (preferably all butter, thawed)
- 2 tablespoons unsalted butter
- 1/2 cup onion (diced)
- 1/3 cup small carrot (peeled and thinly sliced)
- 1/3 cup celery stalk (thinly sliced)
- 1 small Yukon Gold potato (scrubbed and cut into a 1/2-inch (1.3cm) dice)
- 1 1/4 cups low-sodium chicken broth
- 1 cup collard-green leaves (packed coarsely chopped )
- 8 oz (225 grams) boneless, skinless chicken breast (cut into 1-inch chunks)
- Coarse salt and freshly ground pepper
- 1 large egg (lightly beaten)
Steps
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Preheat the oven to 425°F (217°C). Place a 1 1/2-cup ovenproof dish on a floured surface and roll out the pastry. Cut a circle from the pastry that is 1/2 inch (1.3 cm) larger than the dish, then cut vents in the circle. Repeat the process. Refrigerate the circles on a parchment-lined baking sheet.
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Melt butter in a large skillet over medium heat. Add the onion and cook, stirring, until soft, about 4 minutes. Add the carrot, celery, and potato, and cook, stirring, until soft, about 6 minutes. Stir in the flour, then add the broth and bring to a boil. Add the greens and chicken, and simmer until thickened, about 2 minutes. Season to taste.
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Divide the mixture between dishes. Top with pastry, press the edges to seal, and brush with egg. Bake on a baking sheet until golden, about 25 minutes.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
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