the goods:
4 tablespoons unsalted butter
1 medium onion, cut into medium dice
1 large carrot, cut into medium dice
1/2 cup all-purpose flour, plus more for work surface
4 cups (32 ounces) chicken broth
3 cups cooked chicken, cut into 1-inch pieces
10 ounces frozen peas
1 and 1/2 teaspoons fresh thyme leaves
1 sheet frozen puff pastry, thawed
1 large egg yolk
In a large saucepan, melt butter over medium. Add onion and carrot and cook until onion softens, about 6 minutes.
Add flour and 1/2 teaspoon salt; cook stirring frequently, until mixture is pale and golden, has a slightly nutty aroma, about 5 minutes. Whisking constantly, add broth. Bring to a boil, stirring frequently, until mixture thickens, about 8 minutes. Reduce to a simmer and cook 10 minutes.
Stir in chicken, peas, and thyme; season with salt and pepper. Divide mixture among four 12-ounce baking dishes; refrigerate until room temperature, about 20 minutes.
On a lightly floured work surface, roll pastry to an 1/8-inch thickness. Cut into 4 equal squares, 1 inch larger than dishes; with the tip of a sharp knife, cut vents into pastry.
In a small bowl, lightly beat egg yolk with 1 teaspoon water; top potpies with pastry and brush with egg wash. Refrigerate 15 minutes.
Preheat oven to 375 degrees.
Place potpies on a rimmed baking sheet and bake until pastry is deep golden and flaky and juices are bubbling, about 35 minutes.
2 comments:
I want to make some pot pies really bad but I am such a crust lover that I think I need a recipe where I can use a pie crust and do it on the bottom too! Do you think the filling would adapt?
The filling would totally adapt, you would just have to bake it for longer.
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