Chicken Potpies With Collards And Chardonnay - cooking recipe

Ingredients

2 T all-purpose flour, plus more for surface
1 pound frozen puff pastry (follow pastry instructions for thawing)
2 T unsalted butter
1/2 C onion, diced (1 cup)
1 carrot, thinly sliced
1 stalk celery, thinly sliced
1 medium Yukon Gold Potato cut into a 1/2 inch dice
1/2 C chardonnay
1 1/4 C low-sodium chicken stock
1 C packed coarsely chopped collard-green leaves
8 ounces chicken thigh meat cut into 1 inch chunks
1/4 fresh thyme OR 1/2 t dried thyme
Kosher salt and freshly ground pepper
1 egg, lightly beaten with some water added to form egg wash

Preparation

All ingredients above are to be divided 50/50 between each cocette. My approach is to prepare each cocette on the stove top.

1. Preheat oven to 425. Place cocettes upside down over puff pastry on floured surface. Cut out pastry 1/2 inch larger than cocette. Cut vents into top of pastry and place on parchment paper and refrigerate until needed.
2. Melt butter over med-low heat. Add onion. Cook, stirring until soft, 4 minutes. Add carrot, celery and potato. Cook stirring until soft 6 minutes. Stir in thyme then add chardonnay and stir until wine cooks off slightly. Stir in flour, then broth; bring to a boil. Add greens and chicken. Simmer until thickened, 2 minutes; season.
3. Top cocettes with pastry and seal the edges as best you can, brush tops with egg wash. Bake on a baking sheet until golden brown, 25 minutes.