These Chicken Madeira Pot Pies are comfort food classic perfect for cold-winter weather.
Chicken Madeira Pot Pies
Makes 4 servings
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- 1 1/2 tablespoons olive oil, divided
- 1 pound baby Yukon gold potatoes, quartered
- 1 (8-ounce) package sliced fresh baby portobello mushrooms
- 1/3 cup sliced leek
- 1/2 cup all-purpose flour
- 1 teaspoon salt, divided
- 1/2 teaspoon ground black pepper
- 1 1/2 pounds boneless skinless chicken breasts, cut into 1/2-inch pieces
- 2 cups Madeira
- 3/4 cup chicken broth
- 1 (1-pound) bunch asparagus, trimmed and cut into 1-inch pieces
- 1/2 (17.3-ounce) package puff pastry, thawed
- 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.
- 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.
- Preheat oven to 400°.
- 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.
- Bake for 15 to 17 minutes or until golden brown.
- Thicker asparagus spears are recommended for this recipe so they don’t become overcooked. Refrigerated pie crust can be used instead of puff pastry.
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