Creamy Chicken Potpies

Name: Creamy Chicken Potpies
Total time: 2 h
Yield: 6 serving(s)
Ingredients: 2 1/2 c. all-purpose flour, plus more for surface; 1 c. (2 sticks) unsalted butter, cut up and cold; 1/4 c. finely grated Parmesan cheese; Pinch kosher salt; 6 tbsp. unsalted butter; 1 large onion, finely chopped; Kosher salt; Pepper; 3 medium carrots, sliced 1/4 inch thick; 1 small fennel bulb, quartered, cored and sliced crosswise into 1/4-inch-thick pieces; 1 parsnip, peeled and sliced 1/4 inch thick; 4 cloves garlic, finely chopped; 6 tbsp. all-purpose flour; 1/4 c. dry sherry; 4 c. chicken broth; 1/4 c. whole milk; 4 c. shredded cooked chicken, preferably dark meat; 3/4 c. frozen peas; 3 tbsp. chopped flat-leaf parsley; 2 tsp. chopped fresh thyme; 1 large egg

By Tiffani ThiessenPublished: Oct 9, 2018

Rebecca Sanabria

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Yields:

6 serving(s)

Total Time:

2 hrs

Cal/Serv:

875

Jump to recipe

Packed with veggies and chicken, these personal-size pies are the definition of comfort food. This recipe is one of actress Tiffani Thiessen's many delicious creations from her best-selling cookbook, Pull Up a Chair: Recipes from My Family to Yours.

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Ingredients

For Crust

2 1/2 cups
all-purpose flour, plus more for surface
1 cup
(2 sticks) unsalted butter, cut up and cold
1/4 cup
finely grated Parmesan cheese
Pinch kosher salt

For Filling

6 Tbsp.
unsalted butter
1
large onion, finely chopped
Kosher salt
Pepper
3
medium carrots, sliced 1/4 inch thick
1
small fennel bulb, quartered, cored and sliced crosswise into 1/4-inch-thick pieces
1
parsnip, peeled and sliced 1/4 inch thick
4
cloves garlic, finely chopped
6 Tbsp.
all-purpose flour
1/4 cup
dry sherry
4 cups
chicken broth
1/4 cup
whole milk
4 cups
shredded cooked chicken, preferably dark meat
3/4 cup
frozen peas
3 Tbsp.
chopped flat-leaf parsley
2 tsp.
chopped fresh thyme
1
large egg

Directions

1. Step 1Make crust: In food processor, combine flour, butter, Parmesan and salt. Pulse until mixture resembles coarse crumbs. Add 1/4 to 1/2 cup cold water, 1 tablespoon at a time, until dough comes together and forms a ball. Turn out dough onto lightly floured surface and shape into a disk; wrap in plastic wrap and refrigerate at least 30 minutes or until ready to use.
2. Step 2Make filling: In Dutch oven, melt butter on medium-high. Add onion, 1/2 teaspoon salt and 1/8 teaspoon pepper and cook, stirring, 3 minutes. Add carrots, fennel and parsnip and cook, stirring, 3 minutes. Stir in garlic; cook 1 minute.
3. Step 3Add flour and cook, stirring continuously, 5 minutes. Add sherry and cook, scraping up any browned bits. When liquid has almost evaporated, stir in broth and then milk. Cook until mixture is thickened and coats back of spoon, about 10 minutes. Remove from heat; stir in chicken, peas and herbs. Season with salt and pepper to taste.
4. Step 4Heat oven to 350°F. Grease 6 ramekins or one 9-by 13-inch baking dish with oil.
5. Step 5On lightly floured surface, roll dough into 1/4-inch-thick rectangle about 15 inch- by 11 inch. If using individual ramekins, cut 6 circles 1 inch larger in circumference than ramekins.
6. Step 6Transfer filling to baking dish(es), lay dough over filling and trim to 1/2 inch from edge of dish(es). Fold overhang under to create a lip and crimp as desired. Cut 1-inch slit in top crust (6 slits for large pie). Beat egg with 1 tablespoon water and brush over crust.
7. Step 7Bake until crust is golden brown and filling is bubbling, about 1 hour for large pie, 45 minutes for small pies.