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Creamy Chicken Potpie

Prep Time20 minutes
Cook Time1 hour 5 minutes
Servings: 8

Ingredients

  • 1½ pound chicken tenders (tendons pulled out) or skinless chicken breast cubed and seasoned with salt and pepper
  • 1 bunch leek, washed dried and chopped
  • 2 medium carrots peeled and diced
  • 2 medium parsnips peeled and 1" cubed
  • 4 celery stalks chopped in ½" pieces
  • 8 oz mushrooms, sliced ( I used cremini)
  • 1½ tbsp fresh thyme leaves, chopped plus several sprigs for garnish
  • ¼ cup olive oil
  • ½ cup all purpose flour
  • 1½ tbsp butter
  • 1½ cup half and half or milk
  • 1 cup white wine
  • salt to taste
  • 1 sheet puff pastry dough thawed in fridge
  • 1 egg for egg wash

Instructions

  • Heat large skillet over medium heat and add 2 tbsp. olive oil. Once olive oil starts to sizzle add chicken and sauté for 2-3 minutes until chicken is no longer pink. Transfer chicken pieces to a plate and set it aside.
  • In the same skillet, add rest of olive oil and sauté carrots and parsnips for 5-7 minutes. Then stir in celery and sauté until translucent. Next, add leeks and cook until tender. Lastly, add mushrooms.
  • Stir in chicken pieces, chopped thyme, and wine to the skillet and mix well. Turn down heat to medium-low and let the mixture simmer for 1 minute.
  • Add butter and combine with filling. Stir in flour and mix well to coat filling with flour. Next add half and half or milk, salt and stir to combine. Let the filling simmer for 4-5 minutes. Once the filling thickens and becomes creamy, turn off heat and let it cool.
  • Preheat oven to 400°.
  • Once the filling has cooled, transfer to a casserole or baking dish. Spread the filling evenly on the bottom of the dish.
  • On a well floured surface, roll out pastry dough into a large rectangle. Take the rolled out dough and place over the baking dish. Trim excess pastry, but leave 1½" - 2" of pastry hanging over the dish and gently press the dough to the side.
  • Set the pie on a baking sheet and brush the pie with egg wash. Garnish pie with thyme sprigs and place the pie in the middle rack and bake for 30-40 minutes or until puff pastry is golden brown. At around 17-18 minute mark, cover the pie loosely with aluminum foil to prevent puff pastry edges from burning.
  • Let the pie cool for 10 -15 minutes, then serve.