Chicken Potpies with Puff Pastry
- Comments()
Martha Stewart Living, February 2011
- Prep Time 35 minutes
- Total Time 50 minutes
- Yield Serves 4
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Ingredients
- 1 shallot, finely chopped
- 3 tablespoons extra-virgin olive oil
- 1 carrot, peeled and thinly sliced crosswise
- 1 small parsnip, peeled and sliced into rounds
- 1 russet potato, peeled and diced
- 1/2 cup dry white wine
- 1 1/2 cups chicken stock
- 1 pound boneless, skinless chicken breasts, cut into 1/2-inch pieces
- 3 thyme sprigs
- Coarse salt and freshly ground pepper
- 5 teaspoons cornstarch whisked with 2 tablespoons water
- 1/2 cup heavy cream
- 1 package (14 ounces) puff pastry, cut into four 4 1/4-inch squares
- 1 large egg, lightly beaten
Directions
-
Preheat oven to 425 degrees. Cook shallot in oil in a large pot over
medium heat until soft, about 4 minutes. Add carrot, parsnip,
and potato. Cook until soft, about 10 minutes. Add wine; simmer
until reduced by half, about 2 minutes. Add stock; bring to
a boil. Add chicken and thyme. Cook for 2 minutes. Season
with salt and pepper. Add cornstarch mixture and cream. Bring
to a simmer; cook until thick, about 5 minutes. -
Divide mixture among four 6-ounce ramekins; top with
pastry. Brush with egg. Cut a hole into each to vent. Bake on
a baking sheet until golden, 12 to 14 minutes.
In Eve, People will be coming to my shop for expecting to eat and drink delicious things, and… I have a reputation to maintain. I just look this one is surely awesome. Something new menu. Lets my customer try it. ........
- Puff & Pie
http://www.puffandpie.net
I'm not a fan of chicken pot pies as they're usually loaded with sodium which I can't eat much of. But I tried this recipe with a few revisions: instead of chicken stock I used low sodium chicken broth, I eliminated the parsnips as they are only canned right now, and I used crescent rolls instead of puff pastries. I also used 1/2 an onion instead of shallots for my local store was out of them. The pot pies still came out GREAT!!! I will definitely make this again!
We made this recipe exactly as suggested, and it turned out perfectly. Creamy and rich filling, topped with yummy pastry. Thanks!
I usually don't like pot pie, but this one is a winner. Few suggestions: No way this was going to fit into 4-6 oz. ramekins, we used 2-9" pie dishes. Pastry puff at our local grocer only comes in 17 oz. package, 2 sheets, not 14 oz. So, we used one sheet per 9" pie dish and both pies turned out great! Also, plenty for more than the suggested 4 servings. We really liked this and will make it again.