Root Vegetable–Chicken Pot Pie

Root Vegetable–Chicken Pot Pie

For these perfectly portioned Root Vegetable–Chicken Pot Pies, flaky puff pastry gives way to creamy filling brimming with tender white meat and colorful produce.

Root Vegetable–Chicken Pot Pie
 
Makes 8 to 10 servings
Ingredients
  • 6 tablespoons butter
  • 2 pounds boneless, skinless chicken breasts, cubed
  • 3 teaspoons kosher salt, divided
  • 2 teaspoons ground black pepper, divided
  • 2 cups chopped turnips
  • 1½ cups chopped carrots
  • 1½ cups sliced parsnips
  • 1½ cups sliced celery
  • 2 leeks, thinly sliced (white and pale-green parts only)
  • 2 shallots, chopped
  • 1 (8-ounce) package sliced baby portobello mushrooms
  • 3 cloves garlic, minced
  • ¾ cup all-purpose flour
  • ½ cup dry white wine
  • 4½ cups chicken broth
  • 2 tablespoons chopped fresh thyme
  • 1 cup sour cream
  • Easy Puff Pastry (recipe follows)
  • 1 large egg, lightly beaten
  • Garnish: fresh thyme
Instructions
  1. In a large Dutch oven, melt butter over medium heat. Season chicken with 1 teaspoon salt and 1 teaspoon pepper; add to pan, and cook for 3 minutes. Add turnips, carrots, parsnips, celery, leeks, shallots, mushrooms, and garlic. Cook, stirring occasionally, until tender, about 10 minutes. Add flour, remaining 2 teaspoons salt, and remaining 1 teaspoon pepper; cook, stirring constantly, for 2 minutes. Add wine; cook for 2 minutes. Add broth and thyme; bring to a boil, reduce heat, and simmer until thickened, about 8 minutes. Stir in sour cream.
  2. Preheat oven to 400˚.
  3. Divide chicken mixture among individual serving dishes*.
  4. On a lightly floured surface, roll out Easy Puff Pastry dough to a ¼-inch thickness. Using a cutter slightly larger than the diameter of individual baking dishes, cut dough. Top each serving dish with pastry, crimping edges to seal. Brush with beaten egg.
  5. Bake until filling is hot and bubbly and pastry is golden brown, about 25 minutes. Let cool slightly before serving; garnish with thyme, if desired.
Notes
*If desired, Root Vegetable–Chicken Pot Pie can be prepared in a 13x9-inch baking dish. Bake until hot and bubbly, 30 to 40 minutes.
Root Vegetable–Chicken Pot Pie
 
Makes 8 to 10 servings
Ingredients
  • 2¾ cups all-purpose flour
  • 1 tablespoon kosher salt
  • 2 cups cold unsalted butter, cubed
  • ½ cup strained ice water
Instructions
  1. In the work bowl of a food processor, pulse together flour and salt until combined. Add cold butter, and pulse until crumbly. With processor running, gradually add ½ cup ice-cold water, until mixture forms a ball.
  2. Form dough into a disk; wrap in plastic wrap. Refrigerate for at least 2 hours, or freeze for up to 1 month. If frozen, let dough thaw in refrigerator overnight before using
For additional warm and inviting recipes, see “A Measure of Comfort” in the January/February 2018 issue, available at Victoriamag.com.

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