Chicken Potpie
Ingredients
-
2
tablespoons
all-purpose flour
-
1
package
frozen puff pastry
-
2
tablespoons
unsalted butter
-
½
cup
onion, diced
-
⅓
cup
small carrot, peeled and thinly sliced
-
⅓
cup
celery stalk, thinly sliced
-
1
small
Yukon Gold potato, diced
-
1¼
cups
low-sodium chicken broth
-
1
cup
collard-green leaves, chopped
-
8
oz
boneless, skinless chicken breast, cut into chunks
-
to taste
coarse salt and freshly ground pepper
-
1
large
egg, lightly beaten
Instructions
- Preheat the oven to 425°F (217°C).
- Roll out the pastry on a floured surface and cut a circle larger than the dish, then cut vents in it.
- Refrigerate the pastry circles on a baking sheet.
- Melt butter in a skillet over medium heat and cook the onion until soft.
- Add carrot, celery, and potato, cooking until soft.
- Stir in flour, then add broth and bring to a boil.
- Add greens and chicken, simmer until thickened, and season to taste.
- Divide the mixture between dishes, top with pastry, seal the edges, and brush with egg.
- Bake until golden, about 25 minutes.
Nutrition Facts (estimated)
Servings
2
Calories
880
Total fat
55g
Total carbohydrates
70g
Total protein
26g
Sodium
857mg
Cholesterol
185mg
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