Individual Pot Pies Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 tbsp All-purpose flour
1 pkg (about 1 pound) frozen puff pastry, preferably all butter
2 tbsp butter, unsalted
1/2 onion, diced
1 small carrot, peeled and thinly sliced
1 stalk celery, thinly sliced
1 small Yukon Gold potato, cut in 1/2 " diced
1 1/4 cups chicken broth
1 cup packed coarsely chopped collard-green leaves
8 oz. boneless, skinless chicken breast, cut in 1-inch chunks
Coarse salt and ground pepper
1 egg, large, lightly beaten
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Directions: |
Directions:Preheat oven to 425º. Place 1 1/2-cup in ovenproof dish on pastry on a floured surface. Cut circle from pastry, 1/2 inch larger than dish; cut vents. Repeat. Refrigerate on a parchment-lined baking sheet.
Melt butter in large skillet over medium heat. Add onion. Cook, stirring until soft, 4 minutes. Add carrot, celery, and potato. Cook, stirring until soft, 6 minutes. Stir in flour, then broth; bring to boil. Add greens and chicken. Simmer until thickened, 2 minutes and season.
Divide between dishes. Top with pastry, press edges to seal, and brush with egg. Bake on a baking sheet until golden brown, 25 minutes. |
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Number Of
Servings: |
Number Of
Servings:2 |
Preparation
Time: |
Preparation
Time:1 hour |
Personal
Notes: |
Personal
Notes: Just multiply this recipe by the number of pies made. Martha Stewart Living Magazine, January 2014.
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