Chicken Potpies with Puff Pastry

Chicken Potpies with Puff Pastry

1 shallot, finely chopped

3 TBS extra-virgin olive oil

1 carrot, peeled and thinly sliced crosswise

1 small parsnip, peeled and diced

1 russet potato, peeled and diced

2 cups of chicken broth

1 pound of bonless, skinless chicken breast, cut into 1/2 inch pieces.

3 thyme sprigs

salt and pepper

5 TSP cornstarch whisked with 2 TBS of water

1/2 cup of heavy cream

1 large egg, lightly beaten

1. Preheat oven to 425.  Cook shallot in oil in a large pot over medium heat until soft, about 4 minutes.  Add carrot, parsnip, and potato.  Cook until soft about 10 minutes.  Add stock; bring to boil.  Add chicken and thyme.  Cook for 2 minuted. Season with salt and pepper.  Add cornstarch mix and cream.  Bring to a simmer; cook until thick, about 5 minutes.

2. Divide mixture among four 6-ounce ramekins; top with pastry.  Brush with egg.  Cut hole into each to vent.  Bake on baking sheet until golden, 12-14 minutes.