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Mini Chicken Potpies with Herb Dough

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

Need to make a substitution?

Preparation

  1. 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.

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