Chicken Madeira Pot Pies

These Chicken Madeira Pot Pies are comfort food classics perfect for cold winter weather.

Chicken Madeira Pot Pies
Makes 4 servings
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  1. 1 1/2 tablespoons olive oil, divided
  2. 1 pound baby Yukon gold potatoes, quartered
  3. 1 (8-ounce) package sliced fresh baby portobello mushrooms
  4. 1/3 cup sliced leek
  5. 1/2 cup all-purpose flour
  6. 1 teaspoon salt, divided
  7. 1/2 teaspoon ground black pepper
  8. 1 1/2 pounds boneless skinless chicken breasts, cut into 1/2-inch pieces
  9. 2 cups Madeira
  10. 3/4 cup chicken broth
  11. 1 (1-pound) bunch asparagus, trimmed and cut into 1-inch pieces
  12. 1/2 (17.3-ounce) package puff pastry, thawed
  1. In a large Dutch oven, heat 1 tablespoon oil over medium-high heat. Cook potatoes, stirring occasionally, for 8 to 9 minutes or until just tender. Add mushrooms and leeks; cook, stirring frequently, for 5 to 6 minutes or until tender. Transfer vegetables to a large bowl.
  2. In same pot, heat remaining 1/2 tablespoon oil over medium-high heat. In a large resealable plastic bag, combine flour, 3/4 teaspoon salt, and pepper. Add chicken; seal bag, tossing to coat. Cook chicken, stirring occasionally, for 8 to 10 minutes or until lightly browned. Gradually stir in Madeira and broth. Stir in vegetables, and bring to a boil. Reduce heat, and simmer for 20 minutes or until sauce is reduced by half. Stir in asparagus and remaining 1/4 teaspoon salt. Spoon chicken mixture into 4 (2-cup) ovenproof baking dishes.
  3. Preheat oven to 400°.
  4. On a lightly floured surface, roll puff pastry to 1/4-inch thickness. Cut pastry into four squares, and place a square over each baking dish. Cut slits in pastry for steam to escape. Transfer baking dishes to a rimmed baking sheet.
  5. Bake for 15 to 17 minutes or until golden brown.
  1. Thicker asparagus spears are recommended for this recipe so they don’t become overcooked. Refrigerated pie crust can be used instead of puff pastry.
Paula Deen Magazine