Individual Chicken Potpies
Potpies are an excellent way to use up leftover roast chicken. 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.
- 8 Tbs. (1 stick) unsalted butter, cut into
- 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
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.