Chicken Potpies with Puff Pastry
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
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.
Ingredients
1 shallot
3 tbsp. extra-virgin olive oil
1 carrot
1 parsnip
1 russet potato
1/2 c. dry white wine
1 1/2 c. chicken stock
1 lb. boneless, skinless chicken breasts
3 sprig thyme
Coarse salt
Freshly ground pepper
5 tsp. cornstarch
2 tbsp. water
1/2 c. heavy cream
14 oz. puff pastry
1 egg
Instructions
Preheat oven to 425 degrees F. 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. Looking for more chicken recipes? Try our collections of chicken breast recipes, chicken casserole recipes, and recipes for leftover chicken.
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