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Chicken Potpie

Source: Martha Stewart Everyday Food
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Active Time:  50 Minutes

  Serves 4
If you like, you can use a 2-quart baking dish to make one big potpie: Roll out the pastry so it's 1 inch wider than the dish, cut vents, and bake for 45 minutes to 1 hour.
RECIPE INGREDIENTS
4 tablespoons unsalted butter
1 medium onion, cut into medium dice
1 large carrot, cut into medium dice
1/2 cup all-purpose flour, plus more for work surface
Coarse salt and ground pepper
4 cups low-sodium chicken broth
3 cups cooked chicken, cut into 1-inch pieces (1 pound total)
1 cup frozen peas
1 1/2 teaspoons chopped fresh thyme leaves
1 sheet frozen puff pastry, thawed
1 large egg yolk
Chicken Potpie Recipe at Cooking.com
DIRECTIONS
1. In a medium saucepan, melt butter over medium. Add onion and carrot and cook until onion softens, about 6 minutes. Add flour and 1/2 teaspoon salt; cook, stirring frequently, until mixture is pale golden, has a slightly nutty aroma, and is the texture of cooked oatmeal, about 5 minutes.


2. Whisking constantly, add broth. Bring to a boil, stirring frequently, until mixture thickens, about 8 minutes. Reduce to a simmer and cook 10 minutes. Stir in chicken, peas, and thyme; season with salt and pepper. Divide mixture among four 12-ounce baking dishes; refrigerate until room temperature, about 20 minutes.


3. Preheat oven to 375 degrees. On a lightly floured work surface, roll pastry to a 1/8-inch thickness. Cut into 4 equal squares, 1 inch larger than dishes; with the tip of a sharp knife, cut vents into pastry. In a small bowl, lightly beat egg yolk with 1 teaspoon water; top potpies with pastry and brush with egg wash. Refrigerate 15 minutes. Bake until pastry is deep golden and juices are bubbling, about 35 minutes.


Recipe reprinted by permission of Martha Stewart Everyday Food. All rights reserved.
Date Added: 01/06/2011
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