Name: Horseradish Chicken Potpies
Total time: 50 minutes

Prep time:

Cook time:

Total time:

50 minutes

Does anything look more tempting than a glossy and beautifully browned pie crust? It practically cries out to the diner to grab a knife and slice into the flaky layers to reveal the deliciousness inside. This flavorful recipe for classic comfort food won't disappoint. Filled with colorful vegetables and a sauce that blends white wine with a generous helping of my horseradish, this dish is sophisticated enough to serve to guests. And because it starts with frozen puff pastry and cooked chicken (rotisserie chicken from the store works just great), once the vegetables are chopped, the recipe comes together surprisingly quickly. If you're feeling ambitious, serve it with a salad. Otherwise, one dish and you're done!

Ingredients

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1 package frozen puff pastry, thawed
8 oz cooked chicken cut into 1-inch pieces (thighs or breasts)
½ cup Bubbies Prepared Horseradish
2 tbsp fresh thyme
2 carrots cut into 1-inch pieces
2 cups fresh green beans cut into 2-inch pieces (if green beans aren’t in season use 1 cup frozen peas)
1 leek (white and pale green parts only), washed and drained and cut into ½ inch half moons
1 russet potato, peeled and cut into small ½ inch cubes
2 cups mushrooms sliced into 1-inch pieces
½ fennel bulb, sliced thinly
3 tbsp butter, softened
3 tbsp flour
1 ½ - 2 cups chicken stock
½ cup white wine
Olive oil
Salt and pepper
Egg wash for pastry
4-6 individual ovenproof ramekins about 8-10 ounces in size

Directions

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Preheat oven to 400 degrees. Place thawed pastry dough on a piece of parchment paper or a lightly floured surface. With a rolling pin roll the dough slightly thinner, a few rolls in each direction. Place a ramekin upside down on the dough and cut a circle slightly larger than the ramekin; continue for each ramekin. Place on parchment-lined baking sheet and refrigerate until ready to use.
Prepare egg wash: whisk one egg with a splash of cold water or milk until mixed.
For the filling: Heat olive oil in a large 4-inch deep skillet over medium heat; cook the leeks and carrots with a pinch of salt until slightly softened, about 3 minutes.
Add green beans, mushrooms, fennel, thyme, and potato (add a bit more olive oil if necessary), and cook for 3-5 minutes. Place vegetables in a large bowl and set aside.
Make a slurry with 3 tablespoons softened butter mixed with 3 tablespoons flour. Cream together and set aside. In the same skillet over medium heat add wine and deglaze the pan, scraping any bits from bottom of the pan. Add 1 ½ cups stock and whisk in butter/flour mixture. Continue cooking and stirring occasionally until thickened, about 5 minutes. Add horseradish and stir well.
Add vegetables and chicken back into skillet and cook another 5 minutes. Taste and adjust seasoning with salt and freshly ground pepper. If the sauce is too thick, add up to ½ cup more stock to desired consistency., Divide mixture evenly among ramekins (if using frozen peas stir about ¼ cup into each). Using a pastry brush or your finger, brush egg wash around the top of the ramekin; this will help to seal crust to the ramekin.
Top each dish with a puff pastry round and press down to seal. Place ramekins on a baking sheet and brush tops with egg wash. Use a knife to make a small slit in top of each pastry. Bake until crust is golden, about 20-25 minutes. Let cool 5-10 minutes before serving.