MINI CHICKEN POTPIES WITH HERB DOUGH
These savory potpies have the leaves and fronds of whole herbs rolled into the dough that tops them -- the result is as pleasing to the eye as it is to the palate.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes eight 4-inch pies
Number Of Ingredients 22
Steps:
- Put chicken, stock, large onion, bay leaves, peppercorns, thyme sprigs, and celery in a large (8-quart) pot. Add just enough water to cover the chicken. Cover pot; bring mixture to a boil. Uncover; reduce heat. Simmer 1 hour.
- Transfer chicken to a cutting board (reserve stock in pot). Remove skin from chicken; discard. Cut meat from bones; discard bones. Using a fork, shred meat into bite-size pieces; set aside.
- Pour stock through a fine sieve into a large bowl; discard solids. Set aside 2 cups stock. (Reserve remaining stock for another use; cooled stock can be frozen in an airtight container up to 4 months.)
- Melt butter in a large skillet over medium-high heat. Add potatoes and pearl onions. Cook, stirring occasionally, until potatoes begin to turn golden, about 5 minutes. Add leek, carrots, and mushrooms; cook, stirring occasionally, until softened, about 5 minutes more. Add flour; cook, stirring, 1 minute.
- Stir in reserved 2 cups stock and the milk. Bring mixture to a simmer; cook, stirring constantly, until thick and bubbling, 2 to 3 minutes. Stir in chicken, parsley, thyme leaves, zest, salt, and pepper.
- Divide chicken mixture among 8 (4-by-2-inch) ramekins, filling them almost to the top. Let cool slightly.
- Preheat oven to 375 degrees. Roll out pate brisee on a lightly floured surface to 1/4 inch thick. Arrange mixed herbs on top; roll out dough with a lightly floured pin to 1/8 inch thick, gently pressing herbs.
- Using a fluted (or plain) round dough cutter (4 1/2 inches in diameter), cut out 8 rounds from dough. Lightly beat egg with 1 tablespoon water. Brush top edges of ramekins with egg wash. Place a dough round over each ramekin; gently press to seal. Chill in freezer until dough is firm, about 10 minutes.
- Brush dough with egg wash. Cut 4 slits in top of each round for steam vents. Bake until crust is golden brown and filling is bubbling, 35 to 40 minutes.
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Skellerton Family
[email protected]These potpies were a disappointment. The crust was soggy and the filling was bland.
Saidi mbinga
[email protected]I'm not sure what I did wrong, but my potpies turned out dry and bland. I'll have to try again.
Renee James
[email protected]These potpies were a lot of work, but they were worth it. They were absolutely delicious!
RUTH KOSGEI
[email protected]The crust was a bit too hard for my taste. I would try a different recipe for the crust next time.
Usama Salar
[email protected]The filling was a bit too thick for my taste. I would add more liquid next time.
Material Shadow
[email protected]These potpies were a bit bland for my taste. I added some extra seasoning and they were much better.
Dorcas Chepkoech
[email protected]The recipe was easy to follow and the potpies turned out delicious. I will definitely be making these again.
Jordan Jansen
[email protected]These potpies were easy to make and tasted great. I will definitely be making them again.
HAMID ALI AWAN
[email protected]I made these potpies for a party, and they were a big hit. Everyone loved them!
Cindy Ecaat
[email protected]These potpies were a great comfort food. They were perfect for a cold winter night.
Sonop hin Mehedi
[email protected]I'm not a huge fan of potpies, but these were actually really good. The crust was especially flaky and delicious.
Zee Pearl
[email protected]These potpies were a great way to use up leftover chicken. I also added some leftover vegetables, and they turned out delicious.
Ramzan Sabqi
[email protected]The herb dough was a bit tricky to work with, but the potpies turned out great. The filling was creamy and flavorful, and the crust was flaky and golden brown.
Zarii Khan
[email protected]These potpies were a bit more work than I expected, but they were definitely worth it. The end result was a delicious and hearty meal that my whole family enjoyed.
Anne Turnage
[email protected]I loved the combination of flavors in these potpies. The chicken, vegetables, and herbs all came together perfectly. I also appreciated that the recipe was easy to follow.
Daniyal Rehman
[email protected]These mini chicken potpies were a hit with my family! The herb dough was flaky and flavorful, and the filling was creamy and delicious. I will definitely be making these again.