Chicken potpie and chicken potpie recipe using frozen puff pastry. Easy chicken potpie recipe from Martha Stewart Living magazine.
When it comes to celebrating St. Valentine’s Day, if you make dinner to impress your loved ones, you score extra points in my opinion.
While you can go out and buy the most romantic present to impress, preparing a Valentine’s Day dinner just shows that you care or love so much more that you are willing to dedicate your time making something delicious for the special day.
This is especially true if you find a great recipe to share, for example: individual chicken potpie recipe in Martha Stewart Living magazine, February 2014 issue.
To crank up the romantic factor of the night, you can create a restaurant setting for your special someone.
Buy some flowers, have a centerpiece on the dining table, dim light, lots of candles, a bottle of great wine, gorgeous table setting, and two perfectly baked, golden-hued chicken potpies beckon while the aroma wafts and lingers in your kitchen.
I think that is extremely romantic! What’s more, you two don’t have to brave the crowd at restaurants—which are likely to be fully booked. No stress, no fuss, just a scrumptious meal at home, and engaging, lovey dovey conversations.
That would be my ideal way of celebrating St. Valentine’s Day!
This chicken potpie recipe doesn’t have to made in two individual portions, on regular days, when your loved ones is hooked on your chicken potpie, you can use a 2-quart baking dish to make one big potpie.
Just roll out the pastry so it’s 1 inch wider than the dish, cut vents, and bake for 45 minutes to 1 hour.
Happy Valentine’s Day!
This Recipe Goes Well with:
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Chicken Potpie Recipe
Photos by Linda Pugliese. Courtesy of Martha Stewart Living. Copyright © 2014.
- 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 thinly sliced celery (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
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.