Chicken Potpies with Puff Pastry

Name: Chicken Potpies with Puff Pastry
Prep time: 35 min
Ingredients: 1 shallot, finely chopped; 3 tablespoons extra-virgin olive oil; 1 carrot, peeled and thinly sliced crosswise; 1 small parsnip, peeled and sliced into rounds; 1 russet potato, peeled and diced; 1/2 cup dry white wine; 1 1/2 cups chicken stock; 1 pound boneless, skinless chicken breasts, cut into 1/2-inch pieces; 3 thyme sprigs; Coarse salt and freshly ground pepper; 5 teaspoons cornstarch whisked with 2 tablespoons water; 1/2 cup heavy cream; 1 package (14 ounces) puff pastry, cut into four 4 1/4-inch squares; 1 large egg, lightly beaten

Chicken Potpies with Puff Pastry was pinched from <a href="http://www.marthastewart.com/335236/chicken-potpies-with-puff-pastry" target="_blank">www.marthastewart.com.</a>

"Rustic potpie turns into an elegant meal when baked in individual ramekins. Top each one with a square of purchased puff pastry and bake until golden, crisp, and piping hot...."

INGREDIENTS

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1 shallot, finely chopped

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3 tablespoons extra-virgin olive oil

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1 carrot, peeled and thinly sliced crosswise

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1 small parsnip, peeled and sliced into rounds

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1 russet potato, peeled and diced

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1/2 cup dry white wine

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1 1/2 cups chicken stock

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1 pound boneless, skinless chicken breasts, cut into 1/2-inch pieces

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3 thyme sprigs

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Coarse salt and freshly ground pepper

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5 teaspoons cornstarch whisked with 2 tablespoons water

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1/2 cup heavy cream

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1 package (14 ounces) puff pastry, cut into four 4 1/4-inch squares

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1 large egg, lightly beaten

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