Sheet Pan

Chicken Potpie in a Pinch

May 16, 2011
0 Ratings
  • Serves 4, in ramekins that are 4 inches across and 2 inches deep
Author Notes

When pinching pennies I like getting creative with leftovers; a favorite is potpie, delicious comfort food made from leftover roast chicken. The ideal scenario would be using fresh blanched garden vegetables, if available, however, frozen mixed vegetables in a creamy chicken sauce topped with puffed pastry will do if that is not possible. —lapadia

What You'll Need
  • 2-2/3 cups cubed leftover chicken
  • 2 cups mixed vegetables = corn kernels, carrots, green beans, potatoes & celery , blanched fresh or frozen - chopped bitesize
  • 1-1/2 cups low sodium chicken broth. Optional – combine the stock/drippings left over from roasting, if there is any, as part of this measurement
  • 3 tablespoons unsalted butter
  • 3 tablespoons all purpose flour
  • 1/4 cup minced shallot
  • 1 clove minced garlic
  • Salt & fresh ground pepper – to taste
  • 1/2 cup sour cream - optional
  • 1 thawed sheet from a 17.3-ounce puff pastry package
  • MISC
  • Egg lightly beaten, for a wash
  1. Preheat oven to 400º F
  2. In a small saucepan, heat the broth until hot, but not boiling. In a large pot, melt butter over medium heat, add in and whisk the shallot and garlic for 1 minute.
  3. Add the flour and whisk constantly for 2 minutes, until a thick paste forms. Slowly whisk in the heated broth and simmer for 5 minutes or until sauce has thickened.
  4. Add in salt, pepper to taste. Set aside. Do not add sour cream, yet, let the sauce cool until needed.
  5. Lightly grease the ramekins and divide the cubed poultry and vegetables evenly between the four ramekins, let sit until needed.
  6. Lightly flour a work surface, unfold the sheet of thawed puff pastry and roll it out large enough to cut into quarters that will overlap the ramekins.
  7. Stir the sour cream into the sauce and pour into the filling ingredients, stir lightly to incorporate.
  8. Grease around the ramekin rims; cover each with a puff pastry quarter and press gently around the rim. Cut a couple slits to allow steam to escape.
  9. Place on a sheet pan, brush each with egg wash. Bake in a preheated oven for 30-35 minutes or until the pastry is golden brown.

See what other Food52ers are saying.

  • Sagegreen
  • fiveandspice
  • aargersi
  • lapadia
  • lorigoldsby

10 Reviews

Mossbarger August 9, 2012
amazing dish
lapadia August 10, 2012
Thanks, mossbarger!!
Sagegreen May 21, 2011
Very clever, lapadia!
lapadia May 22, 2011
Thanks, so much, Sagegreen! :)
fiveandspice May 18, 2011
Perfect use for leftovers!
lapadia May 19, 2011
Thanks, fiveandspice, I thought so... and tasty, too! :)
aargersi May 17, 2011
These are so pretty! And delicious AND a great use of resources!!!!
lapadia May 17, 2011
Thanks for you comment, aargersi! Hope you will try it when "comfort food" weather shows back up :)
lorigoldsby May 22, 2011
My daughter and I disagree about seasonal comfort foods...she says there is no season for comfort foods and likes to eat them year round. I may crank up the air conditioning and fix this! The dirt cheap cost of the meal may offset the cost of the extra AC!
lapadia May 22, 2011
Love the AC comment, lorigoldsby! Here in the PacNW there have been a few times - in summer for a comfort food meal...