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Yankee Recipe Featured on 'Today'

Individual Chicken Potpies

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Credit: Heath Robbins

Yankee food editor Annie B. Copps demonstrated this recipe for Individual Chicken Potpies on the 'Today' show segment called "Comfort Food for Chilly Winter Days." You can try this recipe, too.

Individual Chicken Potpies

From Yankee Magazine — January 2007

Poultry Recipes

Preparation Time: 40 minutes

Start to Finish Time: 90 minutes

Yield: 6 servings

This recipe is very flexible. You can eyeball the amounts and variety of vegetables, double the recipe for a larger group, prepare everything in advance and freeze, or make one large casserole-sized pie. We like individual servings because the kids each get their own special potpie (and it's more photogenic this way). You can tie the herbs together with kitchen string or cheesecloth for easier retrieval, but we just pick them out with tongs.

• 2 sheets frozen puff pastry, thawed
• 1 tablespoon unsalted butter
• 2 tablespoons vegetable oil
• 1 cup diced celery (about 2 ribs)
• 1 large shallot or 1 small onion, finely chopped
• 1 cup diced carrots (about 3 carrots)
• 3 cups chicken stock
• 2 bay leaves
• 6 to 8 sprigs fresh thyme
• 6 to 8 sprigs fresh parsley
• 1-1/2 pounds boneless, skinless chicken breast
• 1 cup heavy cream
• 1 cup green beans, trimmed and cut into 1-inch pieces
• 1 cup peas (fresh or frozen)
• 2 tablespoons chopped fresh parsley
• Kosher or sea salt and freshly ground
• black pepper, to taste
• 1 egg white plus 1 tablespoon water (optional)