Savory Chicken Potpie

Name: Savory Chicken Potpie
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 egg yolk; 1/2 cup heavy whipping cream

22 ingredients

6 steps

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 egg yolk
1/2 cup heavy whipping cream

Directions

1

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

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

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

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

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
6

. Bake 20-25 minutes or until lightly browned.