Mini Chicken Potpies with Herb Dough

Name: Mini Chicken Potpies with Herb Dough
Yield: Makes 8
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 black peppercorns; 3 sprigs fresh thyme, plus 2 tablespoons thyme leaves; 1 celery stalk, cut into thirds; 5 tablespoons unsalted butter; 9 ounces red potatoes, cut into 1/2-inch chunks; 12 white, red, or yellow pearl onions, peeled (halved lengthwise if large); 1 leek, white and pale green parts only, cut into 1/4-inch-thick rounds and rinsed well; 2 carrots, peeled and cut into 1/4-inch-thick rounds; 6 ounces white mushrooms, trimmed and halved (quartered if large); 1/4 cup plus 1 tablespoon all-purpose flour, plus more for dusting; 1 cup milk; 2 tablespoons chopped fresh flat-leaf parsley; Finely grated zest of 1 lemon; 2 teaspoons coarse salt; 1/2 teaspoon freshly ground pepper; Pâte Brisée (page 322; omit sugar); 2 tablespoons mixed fresh herb leaves, such as flat-leaf parsley, sage, chives, thyme, dill, rosemary, and oregano; 1 large egg, lightly beaten with 1 tablespoon water, for egg wash

January 24, 2012

It’s hard to improve upon a standard, but this recipe for chicken potpie does just that. Each individual serving is topped with a ruffle-edged round of herb-flecked dough. The filling contains all the usual, well-loved components, but the creamy sauce is brightened with lemon zest.

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