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Ingredients

• 4 boneless, skinless chicken thighs, cut into 1-inch cubes ;
• 1 tsp. kosher salt, plus more, to taste ;
• 1/2 tsp. freshly ground pepper, plus more, to taste ;
• 2 Tbs. peanut or grapeseed oil ;
• 3 Tbs. unsalted butter ;
• 1 large carrot, peeled and cut into 1/2-inch dice ;
• 1 large parsnip, peeled and cut into 1/2-inch dice ;
• 1 large red potato, cut into 1/2-inch dice ;
• 1/4 cup water ;
• 2 shallots, minced ;
• 1/4 cup all-purpose flour, plus more for rolling ;
• 1/2 cup dry white wine or dry vermouth ;
• 2 1/2 cups low-sodium chicken broth or stock ;
• 2 tsp. minced fresh thyme ;
• 1 sheet (about 1/2 lb.) frozen all-butter puff pastry, thawed ;
• 1 egg ;

Description

Butter Plays A Big Role In These Individual Potpies. A Few Tablespoons Enrich The Filling, Giving It A Round, Full Flavor That Highlights The Sweetness Of The Root Vegetables. On Top, The Butter In The Puff Pastry Adds Opulent Flavor To The Crisp, Golden

Williams-Sonoma