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
- 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.
- Preheat oven to 400˚.
- Divide chicken mixture among individual serving dishes*.
- 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.
- 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
- 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.
- 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.
