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Puff Pastry Chicken Potpie

Source of Recipe


Taste of Home



List of Ingredients



• 1 package (17.3 ounces) frozen puff pastry, thawed
  
• 2 pounds boneless skinless chicken breasts, cut into 1-inch pieces
  
• 1 tsp salt, divided
  
• 1 tsp pepper, divided
  
• 4 Tbsp butter, divided
  
• 1 large onion, chopped
  
• 2 cloves garlic, minced
  
• 1 tsp minced fresh thyme or ¼ tsp dried thyme
  
• 1 tsp minced fresh sage or ¼ tsp rubbed sage
  
• ½ cup all-purpose flour
  
• 1½ cups chicken broth
  
• 1 cup plus 1 tablespoon half-and-half cream, divided
  
• 2 cups frozen mixed vegetables (about 10 ounces)
  
• 1 Tbsp lemon juice
  
• 1 large egg yolk
  






Instructions



1. Preheat oven to 400° F.
   On a lightly floured surface, roll each pastry sheet into a 12 x 10-inch rectangle. Cut one sheet crosswise into six 2-inch strips; cut remaining sheet lengthwise into five 2-inch strips. On a baking sheet, closely weave strips to make a 12 x 10-inch lattice. Freeze while making filling.
   
   
2. Toss chicken with ½ teaspoon each salt and pepper. In a large skillet, heat 1 tablespoon butter over medium-high heat; sauté chicken until browned, 5 to 7 minutes. Remove from pan.
   
   
3. In same skillet, heat remaining butter over medium-high heat; sauté onion until tender, 5 to 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. Stir in vegetables, lemon juice, chicken and the remaining salt and pepper; return to a boil. Transfer to a greased 2½-quart oblong baking dish. Top with lattice, trimming to fit.
   
   
5. Whisk together egg yolk and remaining cream; brush over pastry. Bake, uncovered, until bubbly and golden brown, 45 to 55 minutes. Cover loosely with foil if pastry starts getting too dark. Let stand 15 minutes before serving.
   
   Makes 8 servings