Chicken Potpies with Puff Pastry

Name: Chicken Potpies with Puff Pastry
Prep time: 35 min
Total time: 50 min
Yield: 4 servings
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

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There's beauty (and big, bold flavors) in simplicity. Make this mouthwatering meal tonight--no slaving over the stove required.

Prep: 35 mins
Total Time: 50 mins
Servings: 4

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

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.
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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macroscopicgma

5 NOV, 2015

This is a delicious recipe. Just a few corrections I would make: 1. If shallot is chopped too finely it may burn in the pan while cooking with the veggie combo. 2. Recipe instructs you to divide mixture into four 6-oz ramekins, but this recipe yields significantly more mixture, enough to fill five 10-ounce ramekins. 3. When you're simmering the mixture, I do 12 minutes instead of 5, otherwise too soupy. 4. Ideally make your own. Stock isn't actually supposed to contain any salt, Chicken or Veg.
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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.
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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
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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
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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!
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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!
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MS11402627

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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