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Roasted Chicken Potpie
Serves: 4
Prep time: 15 minutes
Cook time: 30 to 45 minutes
Dirty Pans: 2
Storage: Uncooked, pies freeze for 2 months
Time-saver: Can be made days in advance
INGREDIENTS
salt and freshly ground pepper
DIRECTIONS
Prep time: 15 minutes
Cook time: 30 to 45 minutes
Dirty Pans: 2
Storage: Uncooked, pies freeze for 2 months
Time-saver: Can be made days in advance
INGREDIENTS
½ | pound bacon, cut into ½-inch pieces |
1 | onion, chopped 1½ cups baby carrots, chopped |
1 | package frozen peas |
½ | cup fresh flat leaf parsley, chopped |
2 | cups chicken broth or stock |
½ | cup crème fraîche or sour cream |
1 | rotisserie chicken, cooked and shredded into pieces and deboned |
1 | sheet of frozen puff pastry, thawed in your refrigerator |
1 | egg, lightly beaten |
DIRECTIONS
- Preheat oven to 375°F. In a skillet, sauté bacon on medium until crispy, about 5 to 10 minutes. Pour out excess bacon grease so you’re left with about a tablespoon of drippings. Mix in chopped onion and sauté for 2 to 3 minutes. Mix in chopped carrots and frozen peas. Add chicken stock and bring to boil.
- Reduce to a simmer and cook for 5 to 7 minutes until carrots are tender. Mix the crème fraîche (or sour cream) into the vegetable mixture. Add the shredded chicken, salt and pepper to taste and stir thoroughly.
- Pour into oven safe pie dish. Top chicken mixture with thawed puff pastry dough and trim edges to fit dish. Brush with lightly beaten egg and pierce dough with a knife in a few spots to allow steam to escape. Bake for 20 to 30 minutes, or until crust is golden brown.