Martha Stewart Easy Chicken Potpies Recipe

Leftover chicken and a sheet of frozen puff pastry. Martha Stewart’s Easy Chicken Pot Pies use pre-cooked chicken tossed with carrots, celery, onion, green beans, and a quick flour-thickened broth filling, spooned into individual 8-ounce ramekins, topped with rounds of puff pastry, and baked at 375 degrees for 30 to 40 minutes until the filling bubbles and the crust turns golden.

This Martha Stewart chicken pot pie recipe is the one I make when I have leftover roast chicken or half a rotisserie bird sitting in the fridge. It is one of Martha Stewart’s easiest chicken recipes because the filling comes together in about 15 minutes and the puff pastry does all the work on top. Individual chicken potpies that feel fancy enough for company but are really just a clever way to use up what you already have.

Try More Dinner Recipes:

• Chicken Pot Pie
• Chicken And Dumplings
• Chicken Divan

Why You Will Love These Easy Chicken Pot Pies:

• Uses chicken you already have: Martha designed this recipe for leftover roast chicken or a store-bought rotisserie bird. No cooking chicken from raw. I buy a rotisserie chicken on the way home and have the filling done before it even cools down.
• Puff pastry instead of pie dough: No rolling, no crimping, no blind baking. You cut rounds from a thawed sheet, lay them on top, brush with egg, and the oven does the rest. I always keep puff pastry in the freezer for exactly this reason.
• Individual ramekins: Everyone gets their own golden, bubbling pot pie. No fighting over who gets the crustiest piece. I serve them straight from the oven on a plate and the presentation looks like a restaurant.

Easy Chicken Potpies Ingredients

• 3 tablespoons unsalted butter
• 1 small yellow onion, minced
• 1 stalk celery, thinly sliced
• 2 carrots, diced medium
• 5 tablespoons all-purpose flour
• 2 cups chicken broth
• 1/3 pound green beans, trimmed and cut into 1-inch pieces
• 2 cups diced cooked chicken
• Salt and pepper
• 1 sheet thawed puff pastry
• 1 beaten egg

How To Make Martha Stewart Easy Chicken Potpies

1. Cook the vegetables: In a large saucepan, melt the butter over medium-high heat. Add the onion, celery, and carrots and cook until the onion is translucent, about 4 minutes.
2. Make the filling: Add the flour and cook, stirring, for 1 minute. Gradually add the chicken broth, stirring constantly, then bring to a boil. Reduce the heat and simmer for 5 minutes.
3. Add the chicken: Stir in the green beans and diced cooked chicken. Season with salt and pepper. Divide the filling among four 8-ounce ramekins.
4. Top with puff pastry: Roll out 1 sheet of puff pastry and cut 4 rounds to fit the ramekins. Cut a small X in the center of each round to vent, then place on top of the filling. Brush with the beaten egg.
5. Bake: Bake at 375 degrees until the filling is bubbling and the crust is golden, 30 to 40 minutes.

Recipe Tips

• Thaw the puff pastry properly: Take it out of the freezer and let it thaw in the fridge overnight or on the counter for about 30 minutes. If it is still too stiff to roll, it will crack. If it gets too warm, it turns sticky and limp. I thaw mine in the fridge while I make the filling.
• Cut the X for venting: That small X in the center of each pastry round lets steam escape while the pot pies bake. Without it, the pastry puffs up too much and slides off the ramekin. I cut it with kitchen scissors right before they go in the oven.
• Do not skip the egg wash: Brushing the pastry with beaten egg is what gives it that deep golden, shiny finish. I use a light hand and make sure the edges are coated too.
• Swap the green beans if you want: Martha uses green beans, which is a less common choice for pot pie. People who make this regularly say frozen peas work just as well, and some add diced par-boiled potatoes to make the filling heartier. I like the green beans because they hold their texture.

What Goes Well With These Chicken Pot Pies

These pot pies are rich and filling on their own. I keep the side simple: a caesar salad with a sharp, lemony dressing to cut through the buttery pastry and creamy filling. That is usually all I need.

If I am making this for a bigger dinner, a basket of warm biscuits on the side is nice, and a cranberry sauce adds a tart pop that works surprisingly well with the savory filling.

How To Store Leftovers

Store any unbaked pot pies covered tightly in the fridge for up to 2 days or freeze them for up to 3 months. If baking from frozen, add about 15 minutes to the bake time and tent with foil if the pastry browns too fast. I sometimes assemble a double batch and freeze half for a no-effort dinner later in the month.

Already-baked pot pies keep in the fridge for 3 days. I reheat them in a 350-degree oven for about 15 minutes until the filling is hot again. The pastry will not be quite as crisp the second time, but it still tastes great. I would not microwave these because the puff pastry goes completely soggy.

FAQs

• What kind of chicken should I use? Martha says to use diced cooked chicken, which means leftovers from a roast or a rotisserie bird. I buy a rotisserie chicken from the store specifically for this recipe. You need about 2 cups, which is roughly half a rotisserie chicken.
• Can I use pie dough instead of puff pastry? You can, but puff pastry is the shortcut that makes this recipe so easy. Martha uses a thawed sheet of frozen puff pastry so there is no mixing or rolling pie dough from scratch. I have never felt the need to switch.
• Why does the recipe use 5 tablespoons of flour? The flour thickens the broth into a creamy sauce that holds the filling together. You cook it for 1 minute in the butter and vegetables before adding the broth, which eliminates the raw flour taste. I stir constantly during this step so nothing clumps.
• Can I make one large pot pie instead of four individual ones? You can pour the filling into a single baking dish and cover with puff pastry. I would use a 9-inch pie dish or a 2-quart baking dish and increase the bake time by about 10 minutes. Check that the filling is bubbling around the edges before pulling it out.

More Dinner Recipes:

• Chicken Pot Pie With Puff Pastry
• Baked Chicken Thighs
• Chicken Marsala

Nutrition Facts

(1 serving, serves 4)

• Calories: 580
• Total Fat: 32g
• Saturated Fat: 14g
• Cholesterol: 130mg
• Sodium: 720mg
• Total Carbohydrates: 42g
• Protein: 30g