There’s beauty (and big, bold flavors) in simplicity. Make this mouthwatering meal tonight–no slaving over the stove required.
Cream and white wine enrich the sauce for these hearty, root-vegetable-packed chicken potpies. Convenient frozen puff pastry forms the flaky top crust.
- 1 shallot, finely chopped
- 3 tablespoons extra-virgin olive oil
- 1 carrot, peeled and thinly sliced crosswise
- 1 small parsnip, peeled and sliced into rounds
- 1 russet potato, peeled and diced
- 1/2 cup dry white wine
- 1 1/2 cups chicken stock
- 1 pound boneless, skinless chicken breasts, cut into 1/2-inch pieces
- 3 thyme sprigs
- Coarse salt and freshly ground pepper
- 5 teaspoons cornstarch whisked with 2 tablespoons water
- 1/2 cup heavy cream
- 1 package (14 ounces) puff pastry, cut into four 4 1/4-inch squares
- 1 large egg, lightly beaten
1. Preheat oven to 425 degrees. Cook shallot in oil in a large pot over medium heat until soft, about 4 minutes. Add carrot, parsnip, and potato. Cook until soft, about 10 minutes. Add wine; simmer until reduced by half, about 2 minutes. Add stock; bring to a boil. Add chicken and thyme. Cook for 2 minutes. Season with salt and pepper. Add cornstarch mixture and cream. Bring to a simmer; cook until thick, about 5 minutes
2. Divide mixture among four 6-ounce ramekins; top with pastry. Brush with egg. Cut a hole into each to vent. Bake on a baking sheet until golden, 12 to 14 minutes.