Chicken pot pies are the ultimate comfort food. As much as I once loved to divulge in a calorie-ridden store-bought pot pie, their rich sauce and excess saltiness is no longer worth the stomach ache. Martha Stewart’s February, and therefore Valentine’s Day-themed issue, features small meals intended for couples. Being a 25-year-old with a roommate, however, the meals are ideal. This marks the third time in two weeks that I’ve made these pies, and their appeal has not worn off. Best of all, it doesn’t leave me sluggish, and its puff pastry crust cuts out the labor of most pot pies. Recipe is below the pictures-enjoy!!
Active Time: 35 min. Total Time: 1 hr. Serves: 2
- 2 tbsp. all-purpose flour, plus more for surface
- 1 package (about 1 lb.) frozen puff pastry, preferably all-butter, thawed.
- 2 tbsp. unsalted butter
- 1/2 onion, diced (1 cup)
- 1 small carrot, peeled and thinly sliced (1/3 cup)
- 1 stalk celery, thinly sliced (1/3 cup)
- 1 small Yukon Gold potato, scrubbed and cut into a 1/2-inch dice
- 1 1/4 cups low-sodium chicken broth
- 1 cup packed coarsely chopped collared-green leaves (2 ounces)
- 8 ounces boneless, skinless chicken breast, cut into 1-inch chunks
- Coarse salt and freshly ground pepper
- 1 large egg, lightly beaten
1. Preheat oven to 425°F. Place a 1 1/2-cup ovenproof dish on pastry on a floured surface. Cut circle from pastry, 1/2 inch larger than dish; cut vents. Repeat. Refrigerate on a parchment-lined baking sheet.
2. Melt butter in a large skillet over medium heat. Add onion. Cook, stirring, until soft, 4 minutes. Add carrot, celery, and potato. Cook, stirring, until soft, 6 minutes. Stir in flour, then broth; bring to a boil. Add greens and chicken. Simmer until thickened, 2 minutes, season.
3. Divide between dishes. Top with pastry, press edges to seal, and brush with egg. Bake on a baking sheet until golden, 25 minutes.