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Individual Chicken Potpies

  • prep: 35 mins
    total time: 1 hour
  • servings: 2
Photography: Linda Pugliese

Ingredients

  • 2 tablespoons all-purpose flour, plus more for surface
  • 1 package (about 1 pound) frozen puff pastry, preferably all-butter, thawed
  • 2 tablespoons unsalted butter
  • 1/2 onion, diced (1 cup)
  • 1 small carrot, peeled and thinly sliced (1/3 cup)
  • 1 stalk celery, thinly sliced (1/3 cup)
  • 1 small Yukon Gold potato, scrubbed and cut into a 1/2-inch dice
  • 1 1/4 cups low-sodium chicken broth
  • 1 cup packed coarsely chopped collard-green leaves (2 ounces)
  • 8 ounces boneless, skinless chicken breast, cut into 1-inch chunks
  • Coarse salt and freshly ground pepper
  • 1 large egg, lightly beaten

Directions

  1. Step 1

    Preheat oven to 425 degrees. Place a 1 1/2-cup ovenproof dish on pastry on a floured surface. Cut circle from pastry, 1/2 inch larger than dish; cut vents. Repeat. Refrigerate on a parchment-lined baking sheet.

  2. Step 2

    Melt butter in a large skillet over medium heat. Add onion. Cook, stirring, until soft, 4 minutes. Add carrot, celery, and potato. Cook, stirring, until soft, 6 minutes. Stir in flour, then broth; bring to a boil. Add greens and chicken. Simmer until thickened, 2 minutes; season.

  3. Step 3

    Divide between dishes. Top with pastry, press edges to seal, and brush with egg. Bake on a baking sheet until golden, 25 minutes.

Reviews (1)

  • 5 May, 2014

    Absolutely delicious. We usually make another MSL chicken potpie recipe and thought that it was good, but this is our new favorite. The collated greens add lovely color and nutrition but are very mild. I splurged and bought the really expensive puff pastry and that put these over the top. We doubled the recipe and used 2 small pie dishes, worked out great. Can't wait to enjoy the leftovers tonight.