What is it about rainy days that makes me want to bake chicken potpies? This is a great recipe from Williams-Sonoma that is completely foolproof. The potpies come together quickly because the recipe calls for store-bought puff pastry. Be sure to choose a good quality brand that includes real butter, and keep the pastry frozen until ready to use.
8 T (1 stick) unsalted butter, cut into 1/2 inch cubes
1/2 c all-purpose flower
4 c chicken stock
1/2 t chopped fresh thyme
1 bay leaf
1/2 c chopped yellow onions
1/2 c chopped celery
1/2 c peeled and chopped carrots
1/2 c chopped white button mushrooms
1/2 c chopped red-skin potatoes
1 c chopped cooked chicken
1/2 c cooked fresh or frozen peas
salt and freshly ground pepper, to taste
four 6-inch squares frozen puff pastry
1 egg, beaten with 1 t water
Preheat oven to 400F.
In a large saucepan over medium head, melt the butter. Add the flour and cook, stirring constantly, until the mixture smells fragrant and nutty, about 1 to 2 minutes. Slowly add the stock, whisking until smooth, and bring to a boil. Add thyme, bay leaf, onions, celery, carrots and mushrooms and cook until the vegetables are tender. Add the potatoes, chicken, peas, salt and pepper and cook until the potatoes are tender. Remove from heat and let cool for 5 minutes. Remove bay leaf and discard.
Divide the filling among 4 ovenproof bowls and place on a baking sheet. Brush the puff pastry squares with egg mixtures. Brush the rims of the bowls with water. Place 1 pastry square on top of each bowl, pressing lightly on the edges. Bake until the pastry is puffed and golden brown, about 20 minutes. Let rest for 5 minutes before serving.
This will definitely become your family's absolute favorite meal! Note: any remaining mixture keeps great as leftovers. Make double and have some to store, so that you can make them another night during the week with zero prep time.
Image courtesy of Williams-Sonoma.