CHICKEN POTPIES WITH PUFF PASTRY

By ajiann

Ingredients

• 1 shallot,finely chopped
• 3 tablespoons extra-virgin oliveOil
• 1 carrot, peeled and thinly sliced crosswise
• 1 small parsnip, peeled and sliced into rounds
• 1 russet potato, peeled and diced
• 1/2 cup dry white wine 1 1/2 cups chicken stock
• 1 pound boneless,skinless chicken breastS,cut into1/2 inch pieces
• 3 thyme sprigs
• Coarse salt and freshly ground pepper
• 5 teaspoons cornstarch whisked with
• 2 tablespoons water
• 1/2 cup heavy cream
• 1 package (14 ounces) puff pastry, cut into four 4 1/4-inch squares
• 1 large egg, lightly beaten

Details

Servings 4
Preparation time 35mins
Cooking time 85mins

Preparation

Step 1

1.Preheat oven to 4250. Cook shallot in oil in a large pot over
medium heat until soft, about
4 minutes.

Add carrot, parsnip,and potato. Cook until soft, about 10 minutes. Add wine; sim¬mer until reduced by half, about 2 minutes.

Add stock; bring to a boil.
Add chicken and thyme. Cook for 2 minuteS.
Season with salt and pepper. Add cornstarch mixture and cream. Bring
to a simmer; cook until thick, about 5 minutes.
2.Divide mixture among four 6-ounce ramekins; top with pastry. Brush with egg. Cut a hole into each to vent.

Bake on a baking sheet until golden, 12 to 14 minutes.