IE 11 is not supported. For an optimal experience visit our site on another browser.

Spring vegetable chicken potpie

Serves 4 to 6. Prep time: 45 minutes. Total time: 1 hour 45 minutes. Servings
Serves 4 to 6. Prep time: 45 minutes. Total time: 1 hour 45 minutes. Servings


  • 4 bone-in chicken breast halves (about 3 pounds)
  • 8 cup low-sodium chicken broth
  • 3 tablespoon olive oil
  • 4 tablespoon leeks (white and light green parts), halved lengthwise and sliced into half-moons
  • 4 tablespoon medium carrots, cut into 1/2-inch pieces
  • 1 teaspoon kosher salt
  • 1/4 cup all-purpose flour, spooned and leveled
  • 1/2 cup dry white wine
  • 1 1/2 cup frozen peas
  • 1 cup loosely packed fresh flat-leaf parsley, chopped
  • 1 tablespoon chopped fresh tarragon
  • 1/4 teaspoon freshly ground black pepper
  • 1 teaspoon sheet frozen puff pastry (from a 17.25-ounce package), thawed
  • Preparation

    Baking Directions:

    Nothing is more satisfying than a chicken potpie, with its flaky top and succulent filling.

    This updated version has a puff pastry top and an all-breast-meat filling spiked with vegetables and fresh herbs.

    It’s not the quickest recipe in the book, to be sure, but it’s well worth the effort.

    If you’re in a hurry, using a rotisserie chicken is a great time-saver.

    To prepare:Place the chicken and enough chicken broth to cover (adding water, if necessary) in a large pot and bring to a boil.

    Decrease the heat and gently simmer until the chicken is cooked through, 20 to 25 minutes.

    Transfer the chicken to a bowl and, when cool enough to handle, shred into pieces.

    Reserve 2 1/2 cups of the broth, and refrigerate or freeze the rest of the broth for another use.

    Meanwhile, heat the oven to 375 degrees F.

    Heat the oil in a large pot over medium-high heat.

    Add the leeks, carrots, and 1/2 teaspoon of the salt and cook, stirring often, until beginning to soften, 8 to 10 minutes (decrease the heat, as necessary, to prevent scorching).

    Stir in the flour and cook for 1 minute.

    Gradually stir in the wine and 2 1/2 cups of the reserved chicken broth and bring to a boil.

    Add the peas, parsley, tarragon, pepper, chicken and the remaining 1/2 teaspoon salt.

    Transfer to an 8-inch square (1 1/2-quart) baking dish.

    Place the puff pastry over the top of the chicken and vegetables, letting it hang over the sides of the dish, and cut vents in the top.

    Place the dish on a rimmed baking sheet and bake until the top is golden brown and crisp, 35 to 40 minutes.

    Cook’s tip: You can make the filling up to a day in advance, transfer it to the baking dish, and refrigerate.

    When ready to bake, top with the puff pastry, and then bake according to recipe instructions, adding 5 to 10 minutes to the cooking time.

    Recipe Tags