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Chicken Potpies with Puff Pastry

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    Rustic potpie turns into an elegant meal when baked in individual ramekins. Top each one with a square of purchased puff pastry and bake until golden, crisp, and piping hot.
    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

    1. 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.
    2. 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.

    Recipe Reviews

    • grazianolinda
      20 Sep, 2011

      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.

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