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MINI POT PIES WITH SIMPLE HERBED PASTRY

Individual mini pies make this classic comfort food perfect for serving your family.

MINI POT PIES

Prep Time: 45 min.

Total Time: 3 hrs.

Makes: Enough for 8 mini pot pies


Ingredients

  • 1 whole chicken (4 pounds), rinsed and patted dry
  • 4 cups homemade or low-sodium store-bought chicken stock
  • 1 large onion, halved
  • 2 bay leaves
  • ½ teaspoon whole black peppercorns
  • 3 sprigs fresh thyme, plus 2 tablespoons thyme leaves
  • 1 celery stalk, cut crosswise into thirds
  • 5 tablespoons unsalted butter
  • 9 ounces medium red potatoes, cut into ½ inch-chunks
  • 12 white, red, or yellow pearl onions (halved lengthwise if large)
  • 1 medium leek, white and pale-green parts only, cut into ¼-inch-thick rounds and rinsed well
  • 2 medium carrots, peeled and cut into ¼-inch-thick rounds
  • 6 ounces white mushrooms, halved lengthwise (quartered if large)
  • ¼ cup plus 1 tablespoon all-purpose flour, plus more for dusting
  • 1 cup milk
  • 2 tablespoons coarsely chopped flat-leaf parsley
  • Finely grated zest of 1 lemon
  • 2 tablespoons coarse salt
  • ½ teaspoon freshly ground pepper 
  • Herbed dough (see recipe below)
  • 1 large egg

Directions

1. Boil chicken, stock, vegetables, and herbs

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.

2. Shred chicken

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.

3. Separate stock

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.)

4. Cook remaining vegetables

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.

5. Combine with stock, chicken, herbs, and seasonings

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, lemon zest, salt, and pepper.

6. Divide and set aside

Divide chicken mixture among 8 (4-by-2-inch)ramekins, filling them almost to the top. Let cool slightly.

7. Prep pastry dough

Preheat oven to 375°F. Roll out the pastry dough on a lightly floured surface to ¼ inch thick. Arrange mixed herbs on top; roll out dough with a lightly floured pinto 1/8 inch thick, gently pressing herbs. Using a fluted (or plain) round dough cutter (4½inches in diameter), cut out 8 rounds from dough. Lightly beat egg with 1 tablespoon water. Brush top edges of ramekin with egg wash. Place a dough round over each ramekin; gently press to seal. Chill in freezer until dough is firm, about 10 minutes.

8. Bake for 35 to 40 minutes

Brush dough with egg was. 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.

HERBED PASTRY

Make beautiful crusts for your pastries by adding entire fresh herbs when rolling out the dough. Use to top a savory dish like a chicken or vegetable pot pie.


Ingredients

  • 2½ cups all-purpose flour, plus more for dusting
  • 1 teaspoon salt
  • 2 sticks (8 ounces) cold unsalted butter, cut into ½-inch pieces
  • ¼ to ½ cup ice water
  • Whole herbs such as chives, dill, flat-leaf parsley, oregano, rosemary, or sage


Directions

1. Combine and pulse dough ingredients

Pulse flour, salt, and butter in a food processor until mixture resembles coarse meal. With processor running, drizzle in water just until dough comes together.

2. Wrap and refrigerate dough

Turn dough out onto a large piece of plastic wrap. Pat into a disk. Wrap in plastic wrap. Refrigerate the dough for at least 1 hour. Dough can be refrigerated up to 1 day or frozen up to 1 month.

3. Roll out dough and add herbs

Roll out the dough to ¼ inch thick. Arrange the fresh herbs of your choice on top. Gently roll the pin over the dough, pressing the herbs in and rolling out the dough to 1/8-inch thick.