Chicken Potpie with Croissant Topping

Chicken Potpie with Croissant Topping

  • Prep Time Icon prep time: 20 mins 
  • Cook Time Icon cook time: 30 mins 
  • Prep Time Icon prep time: 20 mins 
  • Cook Time Icon cook time: 30 mins 

Chicken Potpie with Croissant Topping

  • Prep : 20 mins
  • Cooking : 30 mins
  • Serves : 8

Ingredients

Serves 8
  • 3 cups low-sodium chicken broth
  • 1 1/4 pounds boneless, skinless chicken breasts
  • 2 teaspoons olive oil
  • 1 medium onion, finely chopped
  • 3 medium carrots, finely chopped
  • 2 celery ribs, finely chopped
  • 1/2 teaspoon salt
  • 4 tablespoons butter, unsalted
  • 1/3 cup all-purpose flour
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon ground black pepper
  • 2 egg yolks
  • 1/2 cup half-and-half
  • 3/4 cup fresh or frozen peas
  • 3 tablespoons finely chopped fresh parsley
  • 4 Panera Bread French Croissants, cut into 1-inch cubes
  • 3 cups low-sodium chicken broth
  • 1 1/4 pounds boneless, skinless chicken breasts
  • 2 teaspoons olive oil
  • 1 medium onion, finely chopped
  • 3 medium carrots, finely chopped
  • 2 celery ribs, finely chopped
  • 1/2 teaspoon salt
  • 4 tablespoons butter, unsalted
  • 1/3 cup all-purpose flour
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon ground black pepper
  • 2 egg yolks
  • 1/2 cup half-and-half
  • 3/4 cup fresh or frozen peas
  • 3 tablespoons finely chopped fresh parsley
  • 4 Panera Bread French Croissants, cut into 1-inch cubes

Directions

Step 1.

Preheat oven to 375ºF. Bring broth to a simmer in a medium saucepan. Add chicken and poach at a gentle simmer until no longer pink in the center (160ºF internal temperature), about 12 minutes. Transfer chicken to plate and let sit for 5 minutes. Cut into bite-size cubes. Reserve chicken and stock separately.

Step 2.

Meanwhile, heat the oil in a large deep sauté pan over medium heat. Add the onions, carrots, celery, and salt, and cook until vegetables soften, about 6 minutes. Add butter and stir until melted. Stir in flour until vegetables are coated with a thick paste. Cook for 2 minutes, scraping pan bottom often. Slowly pour in stock, stirring until mixture thickens, 2 minutes. Stir in the thyme and pepper.

Step 3.

Whisk together egg yolks and half-and-half in small bowl. Whisk 1/4 cup of hot filling mixture into the eggs; then whisk the egg mixture back into the filling. Cook over low heat for 1 minute. Fold in the chicken, peas, and parsley.

Step 4.

Transfer filling to a 13-inch-by-9-inch baking dish. Top with croissant cubes, filling holes with pieces of croissant to make a solid layer of croissant. Bake until croissants are nicely browned, 10 to 12 minutes. Let sit for 5 minutes before serving.

Tip: For extra-rich potpie, line the bottom of the baking dish with an additional four Panera croissants, split in half through the side and arranged in the dish cut-side up.

Nutrition (Per Serving)

  • 404 calCalories
  • 22 gProtein
  • 27 gCarbohydrates
  • 23 gFat
  • 153 mgCholesterol
  • 383 mgSodium
  • 3 gDietary Fiber