Name: Creamed Dill Chicken Potpie with Puff Pastry
Yield: Serves 6 to 8
Ingredients: ½ cup (120ml) dry white wine; 1 cup (240ml) chicken stock; Salt and freshly cracked black pepper; 1 pound (455g) Puff Pastry Dough; ½ cup (1 stick / 113g) unsalted butter, divided; 4 medium shallots, sliced; 2 cups (330g) fresh corn kernels (from about 2 ears); 2 pounds (910g) boneless, skinless chicken (thighs or breasts); ¼ cup (30g) flour; 1 cup (240ml) heavy cream, plus more for brushing the pastry; 1 tablespoon grainy mustard; ¼ cup (5g) minced dill; 2 tablespoons brandy; 4 medium cloves garlic, crushed or minced; ½ pound (225g) carrots, cut into ½-inch (12-mm) pieces

Preparation info

Serves
6 to 8

Difficulty
Medium

Appears in

Bountiful

By Todd Porter and Diane Cu

Published 2013

About

Until recently, dill was an underappreciated herb in our garden. We would mostly grow it for its delicate structure and because it was a favorite of the swallowtail butterfly caterpillars. It wasn’t until we had dill in a cream sauce with chicken, accented by a touch of mustard, that we started making sure we grew enough for the caterpillars and ourselves. Take that creamed dill chicken and encase it in puff pastry for a potpie, and it becomes perfect comfort food. Over the winter, g