advertisement

advertisement

No Thanks
Let
Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

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.

Reviews (7)

  • JOF5150 7 Nov, 2014

    Made this last night for dinner - was soooo good! I don't think I've ever had pot pie of any types growing up (yes, I was lucky!). But this version with the flaky, crusty puff pastry was wonderful! I did add some minced garlic with the shallot, and I added peas with the carrots, parsnip, potato. Otherwise, followed the recipe - used french onion soup bowls, since 6oz ramekins would not be large enough. Making this part of our comfort food routine each fall/winter.

  • geekella 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

  • rolexdiaz 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

  • JackSmith-puffandpie 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
    http://www.puffandpie.net

  • huskiesmsw 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!

  • hayley e 1 Sep, 2012

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

  • 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.

Related Topics