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Chicken Pot Pies with Puff Pastry
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| Ingredients: | |
| 1 | Shallot, finely chopped |
| 3 T. | Extra virgin olive oil |
| 1 | Carrot, peeled and thinly sliced crosswise |
| 1 sm. | parsnip, peeled and sliced into rounds |
| 1 | russet potato, peeled and diced |
| 1/2 C. | dry white wine |
| 1 1/2 C. | chicken stock |
| 1 lb. | boneless, skinless chicken breasts, cut into 1/4" peices |
| 3 | thyme sprigs |
| S & P | |
| 5 t. | cornstarch whisked with 2 T water |
| 1/2 C. | heavy cream |
| 1 package (14oz.) | Puff Pastry |
| 1 lg. | egg, lightly beaten |
Directions:
preheat oven to 425ยบ F. Cook Shallot in oil in a large pot over medium heat until soft, about 4 min. Add carrot, parsnip and potato. Cook until soft, about 10 min. Add wine, simmer until reduced by half, about 2 min. Add stock, bring to a boil. Add chicken and thyme. Cook for 2 min. Season with S & P. Add cornstarch mixture and cream. Bring to a simmer, cook until golden, 12 - 14 min.
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