Individual Chicken Potpies with Puff Pastry
You can make one large pot pie by pouring the filling into a large rectangular baking dish and covering it with the full sheet of puff pastry before baking.
Serves: 6Hands-on: 15 minutesTotal: 35 minutesDifficulty: Easy
- 1 Tbsp. unsalted butter
- 1 1⁄2 Tbsp. olive oil
- 1 small onion, peeled and chopped
- 2 medium carrots, peeled and diced
- 2 stalks celery, diced
- 2 medium parsnips, peeled and diced
- 2 cloves garlic, peeled and minced
- 3 potatoes, peeled and cut into 1⁄2-inch pieces
- 1⁄4 cup all-purpose flour
- 3 cups chicken stock
- 1⁄2 cup milk
- 1 bay leaf
- 1 cup peas
- 3⁄4 cup corn kernels
- 2 Tbsp. chopped Italian parsley
- 1 tsp. salt
- 1 tsp. ground black pepper
- 1 1⁄2 lbs. cooked chicken breast, cubed
- 1 sheet puff pastry (15 by 10 inches), thawed
- 1 large egg, beaten
- Preheat oven to 350°F. Cut puff pastry into 6 squares (5 by 5 inches).
- In a large stockpot over medium-high heat, heat the butter and oil. Add onion, carrots, celery, parsnips, and potato. Sauté until vegetables soften and onion is translucent, about 5 to 8 minutes. Add garlic and stir for 30 seconds. Stir in the flour and cook for 2 minutes, stirring occasionally. Add chicken stock, milk, and bay leaf and simmer for 15 minutes, or until the mixture reduces and thickens. Discard bay leaf. Add the peas, corn, sage, parsley, salt, pepper, and chicken. Continue to simmer for 5 minutes.
- Scoop equal amounts of the filling into 6 individual, ovenproof baking dishes.
- Top each dish with a square of puff pastry. Brush with egg wash.
- Bake for 30 minutes, or until pastry is golden brown.
- Serve immediately.