Cooked - Individual Chicken Potpies

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Individual Chicken Potpies

2.0

2 tablespoons all-purpose flour, plus more for surface

1 package (about 1 pound) frozen puff pastry, preferably all-butter, thawed

2 tablespoons unsalted butter

0.5 onion, diced (1 cup)

1 small carrot, peeled and thinly sliced (⅓ cup)

1 stalk celery, thinly sliced (⅓ cup)

1 small Yukon Gold potato, scrubbed and cut into a ½-inch dice

1.25 cups low-sodium chicken broth

1 cup packed coarsely chopped collard-green leaves (2 ounces)

8 ounces boneless, skinless chicken breast, cut into 1-inch chunks

Coarse salt and freshly ground pepper

1 large egg, lightly beaten

Preheat oven to 425 degrees. Place a 1 ½-cup ovenproof dish on pastry on a floured surface. Cut circle from pastry, ½ inch larger than dish; cut vents. Repeat. Refrigerate on a parchment-lined baking sheet.
Melt butter in a large skillet over medium heat. Add onion. Cook, stirring, until soft, 4 minutes. Add carrot, celery, and potato. Cook, stirring, until soft, 6 minutes. Stir in flour, then broth; bring to a boil. Add greens and chicken. Simmer until thickened, 2 minutes; season.
Divide between dishes. Top with pastry, press edges to seal, and brush with egg. Bake on a baking sheet until golden, 25 minutes.

Course🍽️Main Course

Diets🥩Carnivore...

Category🥧Pot Pie

Cuisine🇺🇸American

Occasions🍲Comfort Food📆Everyday

Season🍂Fall

DifficultyMedium ⏰ 45m

Created 29 weeks ago

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