Recipes

Nalbone Family Recipes

This recipe collection began as a way to back up my mother's recipe collection that she has collected in a black binder since the 1950's. Maggie and I are also adding recipes that we want to keep track of, so this will become our family go to location for storing and finding our recipes

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Chicken, Comfort food, Main Courses, Main Dish, Poultry

Individual Chicken Pot Pies

Recipe PictureSource: Williams-Sonoma Kitchen
URL: http://www.williams-sonoma.com/
URL: http://recipes.nalbone.us

Servings: 4

Preparation Time: 30 minutes
Start to Finish Time: 1 hour 10 minutes
Cooking: 40 minutes

Potpies are an excellent way to use up leftover roast chicken. Here, the potpies come together quickly because the recipe calls for store-bought puff pastry. Be sure to choose a good-quality brand that includes real butter, and keep the pastry frozen until ready to use.

Ingredients

  • 1 stick unsalted butter cut into 1/2-inch cubes
  • 1/2 cup all-purpose flour
  • 4 cups chicken stock
  • 1/2 teaspoon chopped fresh thyme
  • 1 bay leaf
  • 1/2 cup chopped yellow onions
  • 1/2 cup chopped celery
  • 1/2 cup carrots, peeled and chopped
  • 1/2 cup white button mushrooms, chopped and blanched
  • 1/2 cup red-skinned potatoes, chopped and blanched
  • 1 cup chopped cooked chicken
  • 1/2 cup cooked fresh or frozen peas
  • Salt, to taste
  • freshly ground pepper, to taste
  • 4 frozen puff pastry sheet, 6-inch squares
  • 1 egg, beaten with 1 tsp. water

Directions

  1. Preheat an oven to 400ºF.
  2. In a large saucepan over medium heat, melt the butter. Add the flour and cook, stirring constantly, until the mixture smells fragrant and nutty, 1 to 2 minutes. Slowly add the stock, whisking until smooth, and bring to a boil. Add the thyme, bay leaf, onions, celery, carrots and mushrooms and cook until the vegetables are tender, about 5 minutes.
  3. Add the potatoes, chicken, peas, salt and pepper and cook until the potatoes are tender, about 5 minutes.
  4. Remove from the heat and let cool for 5 minutes. Remove the bay leaf and discard.
  5. Divide the filling among 4 ovenproof bowls and place on a baking sheet. Brush the puff pastry squares with the egg mixture. Brush the rims of the bowls with water. Place 1 pastry square on top of each bowl, pressing lightly on the edges. Bake until the pastry is puffed and golden brown, about 20 minutes. Let rest for 5 minutes before serving.

Yield: 4 Pies

Cuisine: American

Copyright: Williams Sonoma

Per Serving (excluding unknown items): 1785 Calories; 121g Fat (61.3% calories from fat); 35g Protein; 136g Carbohydrate; 7g Dietary Fiber; 145mg Cholesterol; 2886mg Sodium. Exchanges: 8 1/2 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 23 1/2 Fat.

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