Why fuss with making a traditional pot pie? You can finish this easy stove-top version in half the time. Topping the finished filling with golden, buttery pieces of puff pastry is a delicious, fast and pretty finish to this bowl of comfort.
| Level: | Easy |
| Total: | 30 min |
| Active: | 30 min |
| Yield: | 4 servings |
Ingredients
- AP flour, to roll dough, plus a couple round tablespoons for filling/sauce
- 1 pack puff pastry dough, DuFour preferred brand
- 1 large egg
- 1 onion
- 1 small to medium potato
- 2 small ribs celery with leafy tops
- 1 carrot
- 1 leek
- 1 apple, such as Gala or Honeycrisp
- 3 tablespoons butter
- 1 large fresh bay leaf
- A small bundle of parsley and thyme, tied
- Salt and white pepper or fine black pepper
- A little freshly grated nutmeg, 1/8 teaspoon
- About 3 cups chicken stock
- 1 rotisserie chicken, about 3 pounds
- 2 teaspoons Dijon mustard
- About a tablespoon of heavy cream or creme fraiche
- Juice of 1/2 a lemon
Instructions
- Preheat oven to 375 degrees F. Have rack 1 rung up from center in oven.
- Gather your ingredients.
- Lightly flour work surface and roll out dough a bit; cut into 4 to 6 portions (I cut rectangles to keep it easy and based on how many people I’m feeding). Cut a small hole in center of each piece of dough with a 1-inch round or heart shaped cookie cutter, or freehand cut some slits or designs with tip of sharp small knife. Using a fork, beat an egg in a small dish with a splash of water. Line a baking sheet with a sheet of parchment and arrange dough pieces. Brush dough with egg wash and bake until puffed and golden, 20 to 22 minutes.
- Peel and chop the onion and potato. Halve the celery and carrot lengthwise and chop. Halve the leek, trim top tough greens and roots and run under cold water while fanning the leek to release grit. Shake the leek of excess water and thinly slice. Peel and slice planks off the apple around the core, then stack and dice 1/4 inch.
- Heat a Dutch oven or large deep skillet over medium to medium-high heat. Melt butter and when it foams add the onion, potato, celery, leek, apple, bay and herb bundle and season with salt, pepper and nutmeg. Cook to soften, 8 to 10 minutes, partially covered and stirring occasionally. Add flour and stir a minute. Add stock and whisk in to thicken a bit.
- Separate the chicken from the bones and skin and pull meat. Add to sauce to reheat. Remove bay and herbs. Remove chicken from heat and stir in Dijon mustard, cream and lemon juice.
- Serve the chicken and vegetables in bowls and top with pastry.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 934 |
| Total Fat | 50 g |
| Saturated Fat | 18 g |
| Carbohydrates | 61 g |
| Dietary Fiber | 6 g |
| Sugar | 14 g |
| Protein | 57 g |
| Cholesterol | 253 mg |
| Sodium | 1866 mg |
Reviews
This wasn’t bad- nor was it great. We didn’t like the sweetness the apple gave it. It would likely be 90% better without it or the nutmeg.
We never use the word Dumb especially when talking about an Iron Chef. So you, a cook, is telling Chefs how to cut an onion. So rude. Also, what that little scream about. Sorry but I find your show unprofessional.
Great recipe! I followed exactly – Well almost…. I did not read ahead- so I added the mustard, cream and lemon juice when I added the chicken stock…… Still amazing!! I used a store-bought puff pastry – I even had a small hart shaped cookie cutter!! I was impressed!!
This was so good! I made it as written, except we have dairy and egg allergies, so I skipped the egg wash and used cream and butter subs. My husband was raving about it, and even the pickiest child ate without too many complaints! I’m back to make it a second time, and I’m going to swap the puff pastry for homemade bread bowls!
It was very tasty and feels healthy to eat! (Ignoring the puff pastry, lol). My husband and I got a laugh because I tried to make my pastry cute like the picture but only had a star cut out. They were so wonky we couldn’t help but laugh. It still tasted good though!
This recipe was really good. Made as written. The apple really is the unexpected secret ingredient and the puff pastry is a great topper. The leftovers tasted better than fresh off the stove which prompted the 5 star review.
I enjoyed watching her make this that it became top on my list of next things to try. I made it today and it’s fantastic and so comforting on this wet, rainy and stormy weather day! The only thing I did not have was the leek or the apple (which I will definitely try next time I have them). I did have one large parsnip and a lovely fresh bulb of fennel that I used instead. Love it!
I can always rely on Rachael when I’m looking for a hearty and satisfying soup because she makes the best! This is addictive! I feel like I can have 3 bowls and not feel guilty. The apple and the herbs, the white pepper, and nutmeg really come through and it’s so delicious. I toasted up and buttered English muffins instead of the puff pastry to have alongside the soup because that’s my business (My Tabitha fans will understand) but otherwise I followed the recipe as is although I did include a few sprigs of fresh sage. I wish Rachael would make a book like she did with the burgers but on soups, stoups, and stews!
Love this recipe. It’s my go to pot pie. It’s got that extra zing with the apple, lemon, Dijon, potato and nutmeg. The picky family love it. The only thing I change is putting it in a pie crust but still put the puff pastry on top. Yum
This recipe was definitely time consuming. The reviews from the table were split 50/50. 3 people liked it and 3 people thought it was just okay. I think there may be too much thyme in it that kind of threw some people off.