Chicken potpie is the ultimate comfort food, and when it is made from scratch, you can add any vegetables you want—don’t limit yourself to peas and carrots. Think outside the box and add peppers, onions, celery—really anything!
Yields 8 serving
4 bone-in chicken breast halves (about 3 pounds)
8 c. low-sodium chicken broth
3 tbsp. olive oil
4 leeks (white and light green parts), halved lengthwise and sliced into half-moons
4 medium carrots, cut into ½-inch pieces
1 tsp. kosher salt
¼ c. whole-wheat flour, spooned and leveled
1½ c. fresh peas
1 c. loosely packed fresh flat-leaf parsley, chopped
1 tbsp. chopped fresh tarragon
¼ teaspoon freshly ground black pepper
1 sheet frozen puff pastry (from a 17.25-ounce package), thawed
Place the chicken in a large pot. Cover with chicken broth, adding water if necessary, 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 2½ cups of the broth and refrigerate or freeze the rest for another use.
Preheat oven to 375º. In a large pot, heat the oil and add leeks, carrots and ½ teaspoon of salt; cook until soft, about 8 to 10 minutes. Stir in the flour and cook for 1 minute. Gradually stir 2½ cups of the reserved chicken broth and bring to a boil. Add the peas, parsley, tarragon, pepper, shredded chicken and the remaining ½ teaspoon salt.
Transfer to an 8-inch-square (1½ quart) baking dish or 9-inch pie plate. 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.
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.