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Chicken and Spring Vegetable Potpies

Kids will love to help make—and eat—these savory pies. Sized for individual servings, they’re chock-full of chicken and garden-fresh spring veggies.

Ingredients:

  • 4 Tbs. (1/2 stick) unsalted butter
  • 2 oz. leek, white portion only, thinly sliced
  • 1/2 small yellow onion, cut into small dice
  • 1 celery stalk, cut into small dice
  • 1 carrot, cut into small dice
  • 3 asparagus spears, cut into 1/2-inch pieces
  • 3 Tbs. all-purpose flour
  • 2 Tbs. dry sherry
  • 2 tsp. chicken demi-glace
  • 1 1/4 cups chicken stock
  • 1/2 tsp. chopped fresh thyme
  • 1 cup cubed cooked chicken
  • 1/3 cup shelled fresh peas
  • 5 oz. baby spinach
  • Kosher salt and freshly ground pepper, to taste
  • 2 batches basic pie dough, shaped into 2 disks and chilled (see related recipe at left)
  • 2 sheets puff pastry, each 9 1/2 inches square, thawed but chilled
  • 1 egg, beaten with 1 tsp. water

Directions:

In a sauté pan over medium-high heat, melt 2 Tbs. of the butter. Add the leek, onion, celery and carrot and cook, stirring occasionally, until tender, 3 to 4 minutes. Add the asparagus and cook, stirring occasionally, for 2 minutes. Add the remaining 2 Tbs. butter and the flour and cook, stirring constantly, for 2 minutes. Add the sherry and demi-glace, stirring to scrape up the browned bits from the pan bottom. Slowly whisk in the stock until smooth and bring to a simmer. Add the thyme, chicken, peas, spinach, salt and pepper and heat for 1 minute. Remove from the heat and let cool for 10 minutes.

Preheat a Breville electric pie maker according to the manufacturer’s instructions.

Let the pie dough stand at room temperature for 5 minutes. On a lightly floured surface, roll out 1 dough disk into a round about 1/4 inch thick. Using the larger side of the circle cutter, cut out 4 rounds. Repeat with the remaining dough disk. Place a puff pastry sheet on a lightly floured surface. Using the smaller side of the circle cutter, cut out 4 rounds. Repeat with the remaining puff pastry sheet.

Open the pie maker and assemble 4 pies according to the manufacturer’s instructions, using the larger pie dough rounds for the base of the pies, 1/3 cup filling per pie, and the smaller puff pastry rounds for the top of the pies. Lightly brush the top of the pies with the egg mixture.

Close the lid on the pie maker, ensuring the latch clicks into place, and bake until the dough is golden brown, 8 to 10 minutes. Using a mini-pie lifter or a nonstick heatproof spatula, carefully transfer the pies to a wire rack and let cool for 15 to 20 minutes. Repeat with the remaining pie dough rounds, puff pastry rounds and filling to make 4 more pies. Serves 8.

Williams-Sonoma Kitchen.