Mini Chicken Potpies with Herb Dough

Name: Mini Chicken Potpies with Herb Dough
Yield: Makes 8
Ingredients: 1 whole chicken (4 pounds), rinsed and patted dry; 4 cups homemade or low-sodium store-bought chicken stock; 1 large onion, halved; 2 bay leaves; 1/2 teaspoon black peppercorns; 3 sprigs fresh thyme, plus 2 tablespoons thyme leaves; 1 celery stalk, cut into thirds; 5 tablespoons unsalted butter; 9 ounces red potatoes, cut into 1/2-inch chunks; 12 white, red, or yellow pearl onions, peeled (halved lengthwise if large); 1 leek, white and pale green parts only, cut into 1/4-inch-thick rounds and rinsed well; 2 carrots, peeled and cut into 1/4-inch-thick rounds; 6 ounces white mushrooms, trimmed and halved (quartered if large); 1/4 cup plus 1 tablespoon all-purpose flour, plus more for dusting; 1 cup milk; 2 tablespoons chopped fresh flat-leaf parsley; Finely grated zest of 1 lemon; 2 teaspoons coarse salt; 1/2 teaspoon freshly ground pepper; Pâte Brisée (page 322; omit sugar); 2 tablespoons mixed fresh herb leaves, such as flat-leaf parsley, sage, chives, thyme, dill, rosemary, and oregano; 1 large egg, lightly beaten with 1 tablespoon water, for egg wash

January 24, 2012

It’s hard to improve upon a standard, but this recipe for chicken potpie does just that. Each individual serving is topped with a ruffle-edged round of herb-flecked dough. The filling contains all the usual, well-loved components, but the creamy sauce is brightened with lemon zest.

Recipe information

Yield
Makes 8

Ingredients

1 whole chicken (4 pounds), rinsed and patted dry

4 cups homemade or low-sodium store-bought chicken stock

1 large onion, halved

2 bay leaves

1/2 teaspoon black peppercorns

3 sprigs fresh thyme, plus 2 tablespoons thyme leaves

1 celery stalk, cut into thirds

5 tablespoons unsalted butter

9 ounces red potatoes, cut into 1/2-inch chunks

12 white, red, or yellow pearl onions, peeled (halved lengthwise if large)

1 leek, white and pale green parts only, cut into 1/4-inch-thick rounds and rinsed well

2 carrots, peeled and cut into 1/4-inch-thick rounds

6 ounces white mushrooms, trimmed and halved (quartered if large)

1/4 cup plus 1 tablespoon all-purpose flour, plus more for dusting

1 cup milk

2 tablespoons chopped fresh flat-leaf parsley

Finely grated zest of 1 lemon

2 teaspoons coarse salt

1/2 teaspoon freshly ground pepper

Pâte Brisée (page 322; omit sugar)

2 tablespoons mixed fresh herb leaves, such as flat-leaf parsley, sage, chives, thyme, dill, rosemary, and oregano

1 large egg, lightly beaten with 1 tablespoon water, for egg wash

Preparation

Step 1
Put chicken, stock, onion, bay leaves, peppercorns, thyme sprigs, and celery in an 8-quart pot. Add water to cover. Cover pot; bring to a boil. Uncover; reduce heat. Simmer 1 hour.
Step 2
Transfer chicken to a cutting board. When cool enough to handle, remove skin and discard. Cut meat from bones; discard bones. Using a fork, shred into bite-size pieces.
Step 3
Pour stock through a fine sieve into a large bowl; discard solids. Set aside 2 cups stock. (Reserve remaining stock for another use.)
Step 4
Melt butter in a large skillet over medium-high heat. Add potatoes and pearl onions. Cook, stirring occasionally, until potatoes begin to turn golden, about 5 minutes. Add leek, carrots, and mushrooms; cook, stirring occasionally, until softened, about 5 minutes more. Add flour; cook, stirring, 1 minute.
Step 5
Stir in reserved 2 cups stock and the milk. Bring mixture to a simmer; cook, stirring constantly, until thick and bubbling, 2 to 3 minutes. Stir in shredded chicken, chopped parsley, thyme leaves, zest, salt, and pepper. Divide chicken mixture among eight 4-by-2-inch ramekins, filling almost to top. Let cool slightly.
Step 6
Preheat oven to 375°F. On a lightly floured surface, roll out dough 1/4 inch thick. Arrange herbs on top; roll out dough 1/8 inch thick, gently pressing herbs.
Step 7
Using a 4 1/2-inch fluted cutter, cut out 8 rounds of dough. Brush edges of ramekins with egg wash. Place dough rounds over filling. Gently press to seal. Freeze until dough is firm, about 10 minutes.
Step 8
Place ramekins on a rimmed baking sheet. Brush dough with egg wash. With a paring knife, cut 4 steam vents in each round. Bake until golden brown and filling is bubbling, 35 to 40 minutes. Transfer to a wire rack; let cool 10 to 15 minutes, and serve.

Martha Stewart's New Pies and Tarts

TagsPot Pie Savory Pie and Tart American Whole Chicken Chicken Poultry Red Skin Potato Potato Root Vegetable Vegetable Pearl Onion Onion Carrot Mushroom Main Dinner Nut Free Simmer Oven Bake Cookbooks

Recipe information

Ingredients

Preparation

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Recipe notes