It’s hard to improve upon a standard, but this recipe for chicken potpie does just that. Each individual serving is topped with a ruffle-edged round of herb-flecked dough. The filling contains all the usual, well-loved components, but the creamy sauce is brightened with lemon zest.

　　

Ingredients

Makes 8

　　1 whole chicken (4 pounds), rinsed and patted dry

　　4 cups homemade or low-sodium store-bought chicken stock

　　1 large onion, halved

　　2 bay leaves

　　1/2 teaspoon black peppercorns

　　3 sprigs fresh thyme, plus 2 tablespoons thyme leaves

　　1 celery stalk, cut into thirds

　　5 tablespoons unsalted butter

　　9 ounces red potatoes, cut into 1/2-inch chunks

　　12 white, red, or yellow pearl onions, peeled (halved lengthwise if large)

　　1 leek, white and pale green parts only, cut into 1/4-inch-thick rounds and rinsed well

　　2 carrots, peeled and cut into 1/4-inch-thick rounds

　　6 ounces white mushrooms, trimmed and halved (quartered if large)

　　1/4 cup plus 1 tablespoon all-purpose flour, plus more for dusting

　　1 cup milk

　　2 tablespoons chopped fresh flat-leaf parsley

　　Finely grated zest of 1 lemon

　　2 teaspoons coarse salt

　　1/2 teaspoon freshly ground pepper

　　Pâte Brisée (page 322; omit sugar)

　　2 tablespoons mixed fresh herb leaves, such as flat-leaf parsley, sage, chives, thyme, dill, rosemary, and oregano

　　1 large egg, lightly beaten with 1 tablespoon water, for egg wash

　　

Step 1

Put chicken, stock, onion, bay leaves, peppercorns, thyme sprigs, and celery in an 8-quart pot. Add water to cover. Cover pot; bring to a boil. Uncover; reduce heat. Simmer 1 hour.

　　

Step 2

Transfer chicken to a cutting board. When cool enough to handle, remove skin and discard. Cut meat from bones; discard bones. Using a fork, shred into bite-size pieces.

　　

Step 3

Pour stock through a fine sieve into a large bowl; discard solids. Set aside 2 cups stock. (Reserve remaining stock for another use.)

　　

Step 4

Melt butter in a large skillet over medium-high heat. Add potatoes and pearl onions. Cook, stirring occasionally, until potatoes begin to turn golden, about 5 minutes. Add leek, carrots, and mushrooms; cook, stirring occasionally, until softened, about 5 minutes more. Add flour; cook, stirring, 1 minute.

　　

Step 5

Stir in reserved 2 cups stock and the milk. Bring mixture to a simmer; cook, stirring constantly, until thick and bubbling, 2 to 3 minutes. Stir in shredded chicken, chopped parsley, thyme leaves, zest, salt, and pepper. Divide chicken mixture among eight 4-by-2-inch ramekins, filling almost to top. Let cool slightly.

　　

Step 6

Preheat oven to 375°F. On a lightly floured surface, roll out dough 1/4 inch thick. Arrange herbs on top; roll out dough 1/8 inch thick, gently pressing herbs.

　　

Step 7

Using a 4 1/2-inch fluted cutter, cut out 8 rounds of dough. Brush edges of ramekins with egg wash. Place dough rounds over filling. Gently press to seal. Freeze until dough is firm, about 10 minutes.

　　

Step 8

Place ramekins on a rimmed baking sheet. Brush dough with egg wash. With a paring knife, cut 4 steam vents in each round. Bake until golden brown and filling is bubbling, 35 to 40 minutes. Transfer to a wire rack; let cool 10 to 15 minutes, and serve.

　　Martha Stewart's New Pies and Tarts