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Recipes from Bubbie's Kitchen

Horseradish Chicken Potpies

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Total time: 50 mins | Serves: 4


  • 1 package frozen puff pastry, thawed
  • 8 ounces cooked chicken cut into 1-inch pieces (thighs or breasts)
  • ½ cup Bubbies Prepared Horseradish
  • 2 tablespoons 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 tablespoons butter, softened
  • 3 tablespoons 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


    1. 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.
    2. Prepare egg wash: whisk one egg with a splash of cold water or milk until mixed.
    3. 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.
    4. 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.
    5. 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.
    6. 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.