Description
These Individual Chicken Potpies are a comforting and hearty dish featuring a flaky puff pastry crust filled with tender chicken and a medley of sautéed vegetables in a savory chicken broth sauce. Easy to prepare and perfect for cozy dinners, each pie is baked to golden perfection.
Ingredients
Scale
Pastry
- 1 package (about 1 pound) frozen puff pastry, preferably all-butter, thawed
- All-purpose flour, for surface dusting and 2 tablespoons for thickening
- 1 large egg, lightly beaten
Filling
- 2 tablespoons unsalted butter
- ½ onion, diced (1 cup)
- 1 small carrot, peeled and thinly sliced (⅓ cup)
- 1 stalk celery, thinly sliced (⅓ cup)
- 1 small Yukon Gold potato, scrubbed and cut into ½-inch dice
- 1 ¼ cups low-sodium chicken broth
- 1 cup packed coarsely chopped collard-green leaves (2 ounces)
- 8 ounces boneless, skinless chicken breast, cut into 1-inch chunks
- Coarse salt and freshly ground pepper, to taste
Instructions
- Prepare Pastry Circles: Preheat the oven to 425°F (220°C). On a floured surface, place a 1 ½-cup ovenproof dish on the thawed puff pastry and cut out a circle about ½ inch larger than the dish. Use a knife to cut vents into the pastry circle. Repeat this process to make another pastry circle for a second potpie. Refrigerate the pastry circles on a parchment-lined baking sheet until ready to use.
- Cook Vegetables: In a large skillet over medium heat, melt the unsalted butter. Add the diced onion and cook, stirring occasionally, until softened, about 4 minutes. Add the sliced carrot, celery, and diced potato. Continue to cook, stirring, until the vegetables are tender, approximately 6 minutes.
- Make the Filling Sauce: Sprinkle the flour over the cooked vegetables in the skillet and stir well to coat. Slowly pour in the chicken broth while stirring constantly. Bring the mixture to a boil to activate the thickening from the flour.
- Add Greens and Chicken: Stir in the coarsely chopped collard greens and chicken breast chunks. Reduce the heat and simmer the mixture for about 2 minutes, or until the sauce thickens and the chicken is nearly cooked through. Season with coarse salt and freshly ground pepper to taste.
- Assemble the Potpies: Divide the chicken and vegetable mixture evenly between the prepared ovenproof dishes. Place a pastry circle over each dish, pressing the edges firmly to seal. Brush the tops of the pastries with the lightly beaten egg to give a golden finish when baked.
- Bake: Place the assembled potpies on a baking sheet to catch any spills. Bake in the preheated oven for 25 minutes, or until the pastry is puffed and golden brown. Remove from the oven and let cool slightly before serving.
Notes
- Using all-butter puff pastry will give the best flavor and flakiness.
- Make sure to cut vents in the pastry tops to allow steam to escape during baking, preventing sogginess.
- Feel free to substitute collard greens with kale or spinach if preferred.
- For a quicker meal, leftover cooked chicken can be used instead of raw chicken breast.
- These potpies can be assembled in advance and refrigerated before baking; just add a few extra minutes to the cook time if baking from cold.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Keywords: chicken potpie, individual potpie, puff pastry chicken, comfort food, savory pie, easy dinner recipe
