MINI CHICKEN POTPIES WITH HERB DOUGH

Mini Chicken Potpies with Herb Dough image

These savory potpies have the leaves and fronds of whole herbs rolled into the dough that tops them -- the result is as pleasing to the eye as it is to the palate.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes

Yield Makes eight 4-inch pies

Number Of Ingredients 22

Ingredients

1 whole chicken (4 pounds), rinsed and patted dry
4 cups homemade or low-sodium store-bought chicken stock
1 large onion, halved
2 bay leaves
1/2 teaspoon whole black peppercorns
3 sprigs fresh thyme, plus 2 tablespoons thyme leaves
1 celery stalk, cut crosswise into thirds
5 tablespoons unsalted butter
9 ounces medium red potatoes, cut into 1/2-inch chunks
12 white, red, or yellow pearl onions (halved lengthwise if large)
1 medium leek, white and pale-green parts only, cut into 1/4-inch-thick rounds and rinsed well
2 medium carrots, peeled and cut into 1/4-inch-thick rounds
6 ounces white mushrooms, halved lengthwise (quartered if large)
1/4 cup plus 1 tablespoon all-purpose flour, plus more for dusting
1 cup milk
2 tablespoons coarsely chopped fresh flat-leaf parsley
Finely grated zest of 1 lemon
2 teaspoons coarse salt
1/2 teaspoon freshly ground pepper
Pate Brisee for Mini Chicken Potpies
2 tablespoons mixed fresh herb leaves, such as flat-leaf parsley, sage, chives, thyme, dill, rosemary, and oregano
1 large egg

Steps:

Put chicken, stock, large onion, bay leaves, peppercorns, thyme sprigs, and celery in a large (8-quart) pot. Add just enough water to cover the chicken. Cover pot; bring mixture to a boil. Uncover; reduce heat. Simmer 1 hour.
Transfer chicken to a cutting board (reserve stock in pot). Remove skin from chicken; discard. Cut meat from bones; discard bones. Using a fork, shred meat into bite-size pieces; set aside.
Pour stock through a fine sieve into a large bowl; discard solids. Set aside 2 cups stock. (Reserve remaining stock for another use; cooled stock can be frozen in an airtight container up to 4 months.)
Melt butter in a large skillet over medium-high heat. Add potatoes and pearl onions. Cook, stirring occasionally, until potatoes begin to turn golden, about 5 minutes. Add leek, carrots, and mushrooms; cook, stirring occasionally, until softened, about 5 minutes more. Add flour; cook, stirring, 1 minute.
Stir in reserved 2 cups stock and the milk. Bring mixture to a simmer; cook, stirring constantly, until thick and bubbling, 2 to 3 minutes. Stir in chicken, parsley, thyme leaves, zest, salt, and pepper.
Divide chicken mixture among 8 (4-by-2-inch) ramekins, filling them almost to the top. Let cool slightly.
Preheat oven to 375 degrees. Roll out pate brisee on a lightly floured surface to 1/4 inch thick. Arrange mixed herbs on top; roll out dough with a lightly floured pin to 1/8 inch thick, gently pressing herbs.
Using a fluted (or plain) round dough cutter (4 1/2 inches in diameter), cut out 8 rounds from dough. Lightly beat egg with 1 tablespoon water. Brush top edges of ramekins with egg wash. Place a dough round over each ramekin; gently press to seal. Chill in freezer until dough is firm, about 10 minutes.
Brush dough with egg wash. Cut 4 slits in top of each round for steam vents. Bake until crust is golden brown and filling is bubbling, 35 to 40 minutes.