pat's Recipe

Chicken Potpies with Puff Pastry

Category: Poultry

1 shallot, finely chopped
3 Tbsp 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 tsps cornstarch whisked with 2 Tbsp 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

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.

Serves 4.