These buttery, golden- crusted chicken potpies have undeniable eye appeal and they make delectable comfort – food dinner for winter nights. You will have leftover puff pastry, which you can freeze and use later to make appetizers and fruit tarts. Or, feel free to double this recipe to make and freeze more potpies.
1 package (17.3 ounces) frozen puff pastry, preferably all butter, thawed
2 tablespoons all-purpose flour, plus more for surface
2 tablespoons unsalted butter.
1/2 onion, diced
1 small carrot, thinly sliced
1 small celery, thinly sliced
1 small Yukon Gold potato, scrubbed and cut into 1/2-inch dice
1 1/4 cups low-sodium chicken broth
1 cup collard-green leaves, tough stems and ribs removed, coarsely chopped
8 ounces boneless, skinless chicken breast, cut into 1-inch chunks
Coarse salt and freshly ground pepper
1 large egg, lightly beaten
- Preheat oven to 425 degrees F. Roll out 1 sheet puff pastry on a lightly floured surface. Cut 2 rounds to fit ramekins, 1/2 inch larger all round than dishes. Cut a small X in the center of each to allow steam to vent. Refrigerate rounds on a parchment-lined baking sheet.
- Melt butter in a large skillet over medium heat. Add onion. Cook, stirring, until soft, about 4 minutes. Add carrot, celery, and potato. Cook, stirring, until soft, about 6 minutes. Stir in flour, then broth; bring to a boil. Add greens and chicken. Simmer until sauce is thickened about 2 minutes; season with salt and pepper.
- Divide mixture evenly between dishes. Top with pastry, press edges to seal, and brush with egg. Bake on a baking sheet until golden about 25 minutes.