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:
  • Total Time:
  • Servings: 4
Chicken Potpies with Puff Pastry

Source: Martha Stewart Living, February 2011

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.

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