CHICKEN POT PIE MARTHA STEWART PUFF PASTRY RECIPES
CHICKEN POTPIES WITH PUFF PASTRY RECIPE | MARTHA STEWART
There's beauty (and big, bold flavors) in simplicity. Make this mouthwatering meal tonight--no slaving over the stove required.
Provided by Martha Stewart
Categories Pie & Tarts Recipes
Total Time 50 minutes
Prep Time 35 minutes
Number Of Ingredients 14
Steps:
- Preheat oven to 425 degrees. Cook shallot in oil in a large pot overmedium heat until soft, about 4 minutes. Add carrot, parsnip,and potato. Cook until soft, about 10 minutes. Add wine; simmeruntil reduced by half, about 2 minutes. Add stock; bring toa boil. Add chicken and thyme. Cook for 2 minutes. Seasonwith salt and pepper. Add cornstarch mixture and cream. Bringto a simmer; cook until thick, about 5 minutes.
- Divide mixture among four 6-ounce ramekins; top withpastry. Brush with egg. Cut a hole into each to vent. Bake ona baking sheet until golden, 12 to 14 minutes.
CHICKEN POT PIES RECIPE | MARTHA STEWART
These are classic pot pies, with veggies, chicken, and golden crust. No one will resist them.
Provided by Martha Stewart
Categories Pie & Tarts Recipes
Total Time 1 hours
Number Of Ingredients 11
Steps:
- In a large saucepan, melt butter over medium-high. Add onion, celery, and carrots and cook until onion is translucent, about 4 minutes. Add flour and cook, stirring, 1 minute. Gradually add broth, stirring constantly, then bring to a boil. Reduce heat and simmer 5 minutes. Stir in green beans and chicken and season with salt and pepper.
- Divide filling among four 8-ounce ramekins. Roll out 1 sheet puff pastry and cut 4 rounds to fit ramekins. Cut a small X in center of each to vent, then place on top of filling. Brush with beaten egg. Bake at 375 degrees until filling is bubbling and crust is golden, 30 to 40 minutes.
Nutrition Facts : Calories 274 g, FatContent 13 g, FiberContent 3 g, ProteinContent 20 g, SaturatedFatContent 7 g
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