Basic Potpie Recipe
Serves: 6
Jewel Boehm
1 January 1970
Based on User reviews:
39
Spice
52
Sweetness
57
Sourness
40
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
2 tbsps
Olive Oil1 tbsp
Unsalted Butter1 cup
Onion (minced)1 large
Carrot (sliced)2 tsps
Garlic (minced)1
Salt1 cup
White Wine (dry)1.5 cups
Chicken1 tsp
Dried Thyme (crumbled)3 cups
Cooked Chicken (diced)1 cup
CreamDirections:
1
Heat the oil and butter in a large skillet, set over moderate heat until hot
2
Add the onion, carrot, garlic, salt, and pepper and cook the mixture, stirring occasionally, for 3 minutes, or until softened
3
Add the mushrooms and cook, stirring occasionally, for 5 minutes
4
Add the wine and reduce 1 minute
5
Add the broth, thyme, and rosemary, and simmer, covered, 10 minutes
6
Meanwhile combine cornstarch/arrowroot with the liquid
7
Add to simmering mixture and stir until thickened
8
Off the heat, fold in the meat/chicken, peas, corn, and parsley
9
Correct seasoning, adding more salt and pepper, to taste
10
Let cool
11
Filling can be made one day ahead, covered and chilled
12
Divide the mixture between 5 (1 1/2-cup) individual baking dishes
13
Preheat the oven to 375 degrees F
14
On a lightly floured surface roll out the puff pastry 1/4-inch thick and cut it into 6-inch rounds
15
Lightly brush the tops of the rounds with some of the egg wash, being careful to not brush the edges or the pastry will not puff
16
Invert the rounds onto the baking dishes, pressing edges onto rims to secure
17
Brush tops of pastry with additional egg wash
18
Cut 3 small steam vents in the tops of the pastries
19
Arrange baking dishes on a baking sheet and bake for 20 to 25 minutes, or until pastry is puffed and golden and filling is bubbling
20
Serve with mixed baby greens salad with red and yellow pear tomatoes