Almost from Scratch Chicken Potpies
Buying the pie shells and the puff pastry at the supermarket makes this homey treat easy to make, and the homemade filling is the catʼs meow.
Serves: 2Hands-on: 15 minutesTotal: 1 hourDifficulty: Easy
- 4 Tbsp. butter
- ½ cup medium-diced white onion
- ½ cup peeled and medium-diced carrot
- ½ cup medium-diced celery
- 6 white mushrooms, divided
- 4 Tbsp. all-purpose flour
- 3 cups chicken broth
- Dash Worcestershire sauce
- ½ cup defrosted baby peas
- 1 Tbsp. fresh thyme leaves
- ½ lb. leftover cooked chicken meat, cut into ½” cubes
- Salt and pepper, to taste
- 1 prepared pie dough
- Cooking spray
- Heat the butter in a medium-sized saucepan until it stops bubbling. Slice 4 of the mushrooms. Add the onion, carrot, celery, and sliced mushrooms. Sauté for 3 minutes.
- Add the flour, and stir well to coat the vegetables. Slowly add the chicken stock, stirring to avoid lumps. Add the Worcestershire sauce and thyme. Simmer gently for 20 minutes, uncovered.
- Add the peas and chicken, and remove from heat. Season with salt and pepper.
- Preheat oven to 400°F.
- Divide the chicken mixture between two oven-safe soup bowls. Cut 2 squares from the pie dough to fit over the tops of the soup bowls. Place the dough over the soup bowls filled with the chicken mixture and press it slightly to seal. Make a small incision in the top of the puff pastry and place 1 of the remaining mushrooms upside down in the center of each crust. Spray the tops with the cooking spray. Bake for about 25 minutes or until the tops are well browned and the mixture is bubbling.