Chicken PotpieWith the weather getting cooler, I am craving feel-good comfort foods. This potpie is always first on my list when the fall season hits. It is one of my favorite things my mom made when I was growing up and it always reminds me of her and her cooking. It is creamy and warm with an ultra flakey crust, super hearty and ultimately satisfying.

Chicken Potpie

I love to make it for dinner guests in individual bowls. It is so easy to serve—everyone gets their own beautiful dish (no time spent plating everyone’s food).  Make sure you take the time to cut out the pastry and decorate the tops according to the season. Put leaves on top for fall, snowflakes for winter and hearts for Valentines. I’ve even cut out the initials of my guests and placed them on top of each—eatable place cards! It is a one-dish-meal—no need to make any sides (veggies are inside). Doesn’t get much easier

Chicken Potpie Prep
Chicken Potpie
1/4 cup (1/2 stick) butter
5 Tbs flour
1/2 cup madeira or dry sherry
2 1/2 cups chicken stock
1 tsp chopped fresh thyme
1/2 tsp salt
1/4 tsp fresh pepper
1 cup heavy cream or half-and-half
6 cups shredded cooked chicken
1 cup frozen peas
1 cup shredded carrots
1 (17 ounce package frozen puff pastry
1 egg
Preheat the oven to 400 degrees. Melt butter in a 4-quart saucepan. Whisk in flour. Cook for 2 minutes or until bubbly, whisking constantly. Add the madeira. Add the chicken stock gradually, whisking constantly. Cook for 4 to 6 minutes or until thickened and smooth, whisking constantly. Stir in thyme, salt and pepper. Add the cream gradually, stirring constantly. Stir in chicken, peas and carrots. Cook for 20 minutes. Divide evenly among 6 to 8 individual bowls.

Meanwhile, thaw the puff pastry according to the package directions. Unfold 1 pastry sheet at a time on a lightly floured surface. Roll out slightly. Repeat with the remaining pastry. Cut 3 to 4 circles from each pastry sheet in a diameter slightly larger than the bowls. Moisten the edge of each circle with water and drape over the top of the bowl, sealing or fluting the edge. Cut out decorative shapes, such as leaves, from the pastry scraps with a sharp knife if desired. Brush the cutouts with water and gently lay on top. Place the bowls on a baking sheet. Combine egg with a small amount of water in a bowl and mix well. Brush over tops of potpies. Bake for 10 minutes at 400 degrees. Reduce oven temperature to 350 degrees and bake for 40 minutes.

Chicken Potpie
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