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Gallery Individual Chicken Potpies Credit: Linda Pugliese Recipe Summary prep: 35 mins total: 1 hr Servings: 2

Ingredients Ingredient Checklist 2 tablespoons all-purpose flour, plus more for surface 1 package (about 1 pound) frozen puff pastry, preferably all-butter, thawed 2 tablespoons unsalted butter 1/2 onion, diced (1 cup) 1 small carrot, peeled and thinly sliced (1/3 cup) 1 stalk celery, thinly sliced (1/3 cup) 1 small Yukon Gold potato, scrubbed and cut into a 1/2-inch dice 1 1/4 cups low-sodium chicken broth 1 cup packed coarsely chopped collard-green leaves (2 ounces) 8 ounces boneless, skinless chicken breast, cut into 1-inch chunks Coarse salt and freshly ground pepper 1 large egg, lightly beaten

Gallery Individual Chicken Potpies Credit: Linda Pugliese

Recipe Summary prep: 35 mins total: 1 hr Servings: 2

Individual Chicken Potpies      Credit: Linda Pugliese

Individual Chicken Potpies

Credit: Linda Pugliese

Individual Chicken Potpies

Recipe Summary prep: 35 mins total: 1 hr Servings: 2

Recipe Summary

prep: 35 mins total: 1 hr

Servings: 2

prep: 35 mins

total: 1 hr

prep:

35 mins

total:

1 hr

Servings: 2

2

Ingredients

Ingredients

  • 2 tablespoons all-purpose flour, plus more for surface 1 package (about 1 pound) frozen puff pastry, preferably all-butter, thawed 2 tablespoons unsalted butter 1/2 onion, diced (1 cup) 1 small carrot, peeled and thinly sliced (1/3 cup) 1 stalk celery, thinly sliced (1/3 cup) 1 small Yukon Gold potato, scrubbed and cut into a 1/2-inch dice 1 1/4 cups low-sodium chicken broth 1 cup packed coarsely chopped collard-green leaves (2 ounces) 8 ounces boneless, skinless chicken breast, cut into 1-inch chunks Coarse salt and freshly ground pepper 1 large egg, lightly beaten

Directions

Preheat oven to 425 degrees. Place a 1 1/2-cup ovenproof dish on pastry on a floured surface. Cut circle from pastry, 1/2 inch larger than dish; cut vents. Repeat. Refrigerate on a parchment-lined baking sheet.

Melt butter in a large skillet over medium heat. Add onion. Cook, stirring, until soft, 4 minutes. Add carrot, celery, and potato. Cook, stirring, until soft, 6 minutes. Stir in flour, then broth; bring to a boil. Add greens and chicken. Simmer until thickened, 2 minutes; season.

Divide between dishes. Top with pastry, press edges to seal, and brush with egg. Bake on a baking sheet until golden, 25 minutes.

Reviews (3)

 Add Rating & Review     31 Ratings   5 star values:        11    4 star values:        9    3 star values:        6    2 star values:        3    1 star values:        2

Reviews (3)

Add Rating & Review     31 Ratings   5 star values:        11    4 star values:        9    3 star values:        6    2 star values:        3    1 star values:        2

Add Rating & Review

31 Ratings 5 star values: 11 4 star values: 9 3 star values: 6 2 star values: 3 1 star values: 2

31 Ratings 5 star values: 11 4 star values: 9 3 star values: 6 2 star values: 3 1 star values: 2

31 Ratings 5 star values: 11 4 star values: 9 3 star values: 6 2 star values: 3 1 star values: 2

  • 5 star values: 11 4 star values: 9 3 star values: 6 2 star values: 3 1 star values: 2

    Martha Stewart Member     Rating: 5.0 stars       11/04/2020   These individual meat pies are delicious and have been making them as a kid, but there is one problem, these are not Pot Pies....Please allow me to explain... These are delicious but they are NOT Chicken Pot Pies, they are chicken pies or meat pies.....allow me to explain....I was born and raised in Pennsylvania Dutch country, right along side of the Amish and Mennonites....they were all fantastic artists of comfort food and still are.... Chicken Pot Pie was one of their signature dishes, which came from the Pennsylvania Dutch words, bot boi or Pot Pie, which meant a Chicken Stew with homemade PA Dutch square noodles in it, a thick gravy with chicken and veggies in it. So, I'm noticing all over the internet, all the young chefs are calling their chicken Meat Pies, Pot Pies and they are not....you all are taking a culture and literally ignoring the original meaning....so I ask you to google what I'm saying and understand, I mean no insult what-so-ever, but please don't take away from a culture that already made pot pie a comfort food. Thank you.  

Martha Stewart Member     Rating: 4 stars       12/29/2015   Made this using leftover turkey. Left out the collards (only 'cause I didn't have any in the frig). Used frozen peas. Yummy!  

Martha Stewart Member     Rating: 5 stars       05/05/2014   Absolutely delicious. We usually make another MSL chicken potpie recipe and thought that it was good, but this is our new favorite. The collated greens add lovely color and nutrition but are very mild. I splurged and bought the really expensive puff pastry and that put these over the top. We doubled the recipe and used 2 small pie dishes, worked out great. Can't wait to enjoy the leftovers tonight.

    Martha Stewart Member

    Rating: 5.0 stars 11/04/2020

These individual meat pies are delicious and have been making them as a kid, but there is one problem, these are not Pot Pies….Please allow me to explain… These are delicious but they are NOT Chicken Pot Pies, they are chicken pies or meat pies…..allow me to explain….I was born and raised in Pennsylvania Dutch country, right along side of the Amish and Mennonites….they were all fantastic artists of comfort food and still are…. Chicken Pot Pie was one of their signature dishes, which came from the Pennsylvania Dutch words, bot boi or Pot Pie, which meant a Chicken Stew with homemade PA Dutch square noodles in it, a thick gravy with chicken and veggies in it. So, I’m noticing all over the internet, all the young chefs are calling their chicken Meat Pies, Pot Pies and they are not….you all are taking a culture and literally ignoring the original meaning….so I ask you to google what I’m saying and understand, I mean no insult what-so-ever, but please don’t take away from a culture that already made pot pie a comfort food. Thank you.

Rating: 5.0 stars

Rating: 4 stars 12/29/2015

Made this using leftover turkey. Left out the collards (only ‘cause I didn’t have any in the frig). Used frozen peas. Yummy!

Rating: 4 stars

Rating: 5 stars 05/05/2014

Absolutely delicious. We usually make another MSL chicken potpie recipe and thought that it was good, but this is our new favorite. The collated greens add lovely color and nutrition but are very mild. I splurged and bought the really expensive puff pastry and that put these over the top. We doubled the recipe and used 2 small pie dishes, worked out great. Can’t wait to enjoy the leftovers tonight.

Rating: 5 stars

All Reviews for Individual Chicken Potpies

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Individual Chicken Potpies

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest