Mini Chicken Potpies with Herb Dough

Name: Mini Chicken Potpies with Herb Dough
Yield: makes 8 4-inch pies
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 whole black peppercorns; 3 sprigs fresh thyme, plus 2 tablespoons thyme leaves; 1 celery stalk, cut crosswise into thirds; 5 tablespoons unsalted butter; 9 ounces medium red potatoes, cut into 1/2-inch chunks; 12 white, red, or yellow pearl onions (halved lengthwise if large); 1 medium leek, white and pale green parts only, cut into 1/4-inch-thick rounds and rinsed well; 2 medium carrots, peeled and cut into 1/4-inch-thick rounds; 6 ounces white mushrooms, halved lengthwise (quartered if large); 1/4 cup plus 1 tablespoon all-purpose flour, plus more for dusting; 1 cup milk; 2 tablespoons coarsely chopped fresh flat-leaf parsley; Finely grated zest of 1 lemon; 2 teaspoons coarse salt; 1/2 teaspoon freshly ground pepper; Martha’s Perfect Pâte Brisée (page 647); 2 tablespoons mixed fresh herb leaves, such as flat-leaf parsley, sage, chives, thyme, dill, rosemary, and oregano; 1 large egg

January 26, 2012

Recipe information

Yield
makes 8 4-inch pies

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 whole black peppercorns

3 sprigs fresh thyme, plus 2 tablespoons thyme leaves

1 celery stalk, cut crosswise into thirds

5 tablespoons unsalted butter

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

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

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

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

6 ounces white mushrooms, halved lengthwise (quartered if large)

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

1 cup milk

2 tablespoons coarsely chopped fresh flat-leaf parsley

Finely grated zest of 1 lemon

2 teaspoons coarse salt

1/2 teaspoon freshly ground pepper

Martha’s Perfect Pâte Brisée (page 647)

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

1 large egg

Preparation

Step 1
Put the chicken, stock, large onion, bay leaves, peppercorns, thyme sprigs, and celery in a large (8-quart) pot. Add just enough water to cover the chicken. Cover the pot; bring the mixture to a boil. Uncover; reduce heat. Simmer 1 hour.
Step 2
Transfer the chicken to a cutting board (reserve the stock in the pot). Remove the skin from the chicken; discard. Cut the meat from the bones; discard the bones. Using a fork, shred the meat into bite-size pieces; set aside.
Step 3
Pour the stock through a fine sieve into a large bowl; discard the solids. Set aside 2 cups stock. (Reserve the remaining stock for another use. Cooled stock can be frozen in an airtight container up to 4 months; thaw in the refrigerator.)
Step 4
Melt the butter in a large skillet over medium-high heat. Add the potatoes and pearl onions. Cook, stirring occasionally, until the potatoes begin to turn golden, about 5 minutes. Add the leek, carrots, and mushrooms; cook, stirring occasionally, until softened, about 5 minutes more. Add the flour; cook, stirring, 1 minute.
Step 5
Stir in the reserved 2 cups stock and the milk. Bring to a simmer; cook, stirring constantly, until thick and bubbling, 2 to 3 minutes. Stir in the chicken, parsley, thyme leaves, zest, salt, and pepper.
Step 6
Divide the chicken mixture evenly among 8 4 × 2-inch ramekins. Let cool slightly.
Step 7
Preheat the oven to 375°F. Roll out the pâte brisée on a lightly floured surface to 1/4 inch thick. Arrange the mixed herbs on top; roll out the dough with a lightly floured pin to 1/8 inch thick, gently pressing herbs.
Step 8
Using a fluted (or plain) round dough cutter (4 1/2 inches in diameter), cut out 8 rounds from the dough. Lightly beat the egg with 1 tablespoon water. Brush the top edges of the ramekins with egg wash. Place a dough round over each ramekin; gently press to seal. Chill in the freezer until the dough is firm, about 10 minutes.
Step 9
Brush the dough with egg wash. Cut 4 slits in top of each dough round for steam vents. Bake until the crust is golden brown and the filling is bubbling, 35 to 40 minutes.

The cookbook cover with a blue background and fine typeface.

Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group. Buy the full book from Amazon.

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Step 5

Step 6

Step 7

Step 8

Step 9

Recipe notes