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

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Ingredients

Directions

  • Preheat oven to 425 degrees. Cook shallot in oil in a large pot overmedium heat until soft, about 4 minutes. Add carrot, parsnip,and potato. Cook until soft, about 10 minutes. Add wine; simmeruntil reduced by half, about 2 minutes. Add stock; bring toa boil. Add chicken and thyme. Cook for 2 minutes. Seasonwith salt and pepper. Add cornstarch mixture and cream. Bringto a simmer; cook until thick, about 5 minutes.

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  • Divide mixture among four 6-ounce ramekins; top withpastry. Brush with egg. Cut a hole into each to vent. Bake ona baking sheet until golden, 12 to 14 minutes.

Reviews (7)

215 Ratings
  • 5 star values: 41
  • 4 star values: 78
  • 3 star values: 65
  • 2 star values: 25
  • 1 star values: 6
Rating: Unrated
11/05/2015
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.
Rating: Unrated
11/07/2014
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.
Rating: Unrated
08/03/2014
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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Rating: Unrated
03/18/2013
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
Rating: 4 stars
10/17/2012
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!
Rating: 5 stars
09/01/2012
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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Rating: 4 stars
09/20/2011
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.