Chicken Potpie is the ultimate comfort food. It’s warm, it’s creamy, it’s got potatoes and chicken and topped with puff pastry. What more could you want on a cold day? I had made potpies before, but not on ramekins. This individual sized little potpies are great! However, if you will feed them to your hungry husband, be ready to serve him 2.
Chicken Potpies with Puff Pastry
Yields: 6 individual servings
Recipe adapted from Martha Stewart
1 shallot, finely chopped
3 tablespoons extra-virgin olive oil
1 carrot, peeled and thinly sliced crosswise
1 cup peas
½ cup dry white wine
1 ½ cups chicken stock
1 pound boneless, skinless chicken breasts, cut into ½-inch pieces
3 thyme sprigs
Coarse salt and freshly ground pepper
5 teaspoons cornstarch whisked with 2 tablespoons water
½ cup heavy cream
1 package (14 ounces) puff pastry, cut into four 4 ¼-inch squares
1 large egg, lightly beaten
- Preheat oven to 425 degrees.
- Cook shallot in oil in a large pot over medium heat until soft, about 4 minutes. Add carrot, peas and potatoes. 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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