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.
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?
ReplyDeleteThe filling would totally adapt, you would just have to bake it for longer.
ReplyDelete