Chicken Pot Pies With Puff Pastry

Ingredients

1 shallot, finely chopped
3 tablespoons olive oil
1 carrot, peeled and thinly sliced crosswise
1 small parsnip, peeled and sliced into rounds
2 small red potatoes, peeled and diced
1/2 cup dry white wine
1.5 cups chicken stock
1 pound boneless, skinless chicken breasts, cut into 1/2-inch pieces (or 1 pound leftover chicken meat, bones and skin removed)
3 thyme sprigs
Kosher salt and freshly ground black pepper
5 teaspoons cornstarch whisked with 2 tablespoons water
1/2 cup heavy cream
1 package (14 ounces) puff pastry, cut into 4.5-inch squares
1 large egg, beaten

Preparation

1
Preheat oven to 425 degrees F.
2
Cook shallot in olive oil in a large pot over medium heat until soft, about 4 minutes.
3
Add carrot, parsnip, and potato. Cook until soft, about 10 minutes.
4
Add wine and simmer until reduced by half, about 2-3 minutes.
5
Add stock and bring to a boil.
6
Add chicken and thyme. Cook for 2 more minutes. Season with salt and pepper to taste.
7
Add cornstarch mixture and cream. Bring to a simmer and cook until thickened, about 5 minutes.
8
Divide mixture among 4 6-ounce ramekins. Top each with a pastry square, brush with egg, and cut a hole into each to vent.
9
Bake on a baking sheet until golden, about 12-14 minutes.
.

Yield:

4 individual pies

Added:

Monday, October 24, 2011 - 4:59pm

Creator:

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