Categories: Soup
Ingredients
- 5 tbsp. flour, plus more for dusting
- 1 sheet puff pastry, thawed
- 4 cups chicken broth
- 1 tsp whole black peppercorns
- 3 sprigs thyme, plus 1 tbsp. chopped leaves
- 2 bay leaves
- 1 large onion, quartered
- 4 chicken breasts
- 3 tbsp. unsalted butter
- 1/2 cup frozen pearl onions, thawed
- 2 medium carrots, peeled and diced
- 1 cup sliced white mushrooms
- 1 cup frozen peas, thawed
- 1 cup milk
- Kosher salt and black pepper
- 1 large egg, lightly beaten
- 4 ovenproof bowls or ramekins, about 2 cups each
Directions
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Line a baking sheet with parchment paper. On a lightly flour surface, roll out the dough with a floured rolling pin into a 12-inch square. Transfer to the prepared baking sheet, cover with plastic wrap and refrigerate while you make the filling.
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Combine the chicken broth, peppercorns, thyme sprigs, bay leaves and quartered onion in a large pot over high heat. Bring to a boil, then reduce heat and simmer 30 minutes.
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Add the chicken to the pot. Increase the heat and return to a boil, then reduce the heat and simmer until the chicken is just cooked through, 10-15 minutes. Using tongs, transfer the chicken to a plate to cool.
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Strain the stock through a fine-mesh sieve. You’ll need 2 1/2 cups for the filling; reserve the rest for another use.
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When the chicken is cool to the touch, cut it into bite-size chunks and set aside.
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Preheat the oven to 375. Melt the butter in a large skillet over medium heat. Add the pearl onions and carrots and cook, stirring occasionally, until softened, about 5 minutes.
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Add the mushrooms and peas and cook until softened, another 5 minutes. Stir in 5 tbsp. flour and cook, stirring 1 more minute.
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Add 2 1/2 cups chicken stock and the milk, stirring constantly. Cook until thickened, about 5 minutes.
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Remove the skillet from the heat. Add the chicken and chopped thyme; season with salt and pepper.
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. Set out four 2-cup ovenproof bowls. Transfer the pastry to a floured surface. Using a paring knife, cut out 4 rounds of dough that are slightly larger than the mouth of the bowls.
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. Place the bowls on a baking sheet and spoon in the filling. Place 1 dough round on each pot pie, pressing the pastry against the side of the bowl to seal.
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. Brush the dough with the beaten egg using a pastry brush. Cut a slit or hole in the center of the dough to vent. Bake until the pastry is puffed and dark golden brown, about 35 minutes.