Food & Cooking Recipes Dessert & Treats Recipes Pie & Tarts Recipes Individual Chicken Potpies 3.7 (30) 2 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on July 21, 2022 Print Share Share Tweet Pin Email Photo: Linda Pugliese Prep Time: 35 mins Total Time: 1 hrs Servings: 2 This mini potpie recipe is homemade comfort food at its best. Prepared with love, it's classic chicken potpie but in individual portions. We use frozen puff pastry for a quick crust that makes a crisp, flaky topping for the chicken breast filling. This recipe makes two potpies; if you want to feed the whole family, just double it. Ingredients 2 tablespoons all-purpose flour, plus more for surface 1 package (about 1 pound) frozen puff pastry, preferably all-butter, thawed 2 tablespoons unsalted butter ½ onion, diced (1 cup) 1 small carrot, peeled and thinly sliced (⅓ cup) 1 stalk celery, thinly sliced (⅓ cup) 1 small Yukon Gold potato, scrubbed and cut into a ½-inch dice 1 ¼ cups low-sodium chicken broth 1 cup packed coarsely chopped collard-green leaves (2 ounces) 8 ounces boneless, skinless chicken breast, cut into 1-inch chunks Coarse salt and freshly ground pepper 1 large egg, lightly beaten Directions Preheat oven to 425 degrees. Place a 1 1/2-cup ovenproof dish on pastry on a floured surface. Cut circle from pastry, 1/2 inch larger than dish; cut vents. Repeat. Refrigerate on a parchment-lined baking sheet. Melt butter in a large skillet over medium heat. Add onion. Cook, stirring, until soft, 4 minutes. Add carrot, celery, and potato. Cook, stirring, until soft, 6 minutes. Stir in flour, then broth; bring to a boil. Add greens and chicken. Simmer until thickened, 2 minutes; season. Divide between dishes. Top with pastry, press edges to seal, and brush with egg. Bake on a baking sheet until golden, 25 minutes. Print