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Individual Chicken Potpies

Potpies are an excellent way to use up leftover roast chicken (see related recipes at right). Here, 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.

Ingredients:

  • 8 Tbs. (1 stick) unsalted butter, cut into
      1/2-inch cubes
  • 1/2 cup all-purpose flour
  • 4 cups chicken stock
  • 1/2 tsp. chopped fresh thyme
  • 1 bay leaf
  • 1/2 cup chopped yellow onions
  • 1/2 cup chopped celery
  • 1/2 cup peeled and chopped carrots
  • 1/2 cup chopped white button mushrooms
  • 1/2 cup chopped red-skinned potatoes
  • 1 cup chopped cooked chicken
  • 1/2 cup cooked fresh or frozen peas
  • Salt and freshly ground pepper, to taste
  • Four 6-inch squares frozen puff pastry
  • 1 egg, beaten with 1 tsp. water

Directions:

Preheat an oven to 400ºF.

In a large saucepan over medium heat, melt the butter. Add the flour and cook, stirring constantly, until the mixture smells fragrant and nutty, 1 to 2 minutes. Slowly add the stock, whisking until smooth, and bring to a boil. Add the thyme, bay leaf, onions, celery, carrots and mushrooms and cook until the vegetables are tender, about 5 minutes. Add the potatoes, chicken, peas, salt and pepper and cook until the potatoes are tender, about 5 minutes. Remove from the heat and let cool for 5 minutes. Remove the bay leaf and discard.

Divide the filling among 4 ovenproof bowls and place on a baking sheet. Brush the puff pastry squares with the egg mixture. 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.
Serves 4.
Williams-Sonoma Kitchen.