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Martha's Favorite

Martha's Favorite

Chicken Potpies with Puff Pastry

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.

  • prep: 35 mins
    total time: 50 mins
  • servings: 4




  • 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


  1. Step 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. Step 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.

Martha Stewart Living, February 2011



Reviews (6)

  • 3 Aug, 2014

    I made this for me and my husband earlier today. We were both so impressed with the flavor that I know this will become a recurring recipe used in my kitchen. We both enjoyed the pot pies tremendously

  • 15 Feb, 2014

    I am Rolex Diaz and I love this Chicken PotPies Recipe. Another fresh and easy to prepare from Martha is a blessing for us still learning to cook. You have made the process easy to understand.Thanks
    Hypoallergenic Recipes

  • 18 Mar, 2013

    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

  • 17 Oct, 2012

    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!

  • 1 Sep, 2012

    We made this recipe exactly as suggested, and it turned out perfectly. Creamy and rich filling, topped with yummy pastry. Thanks!

  • 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.