Yield: 9 Servings

Adapted from David Tannis / NY Times

Chicken potpie to go.  Very similar to the other hand pies here, but this one is made with store bought puff pastry.

• 4whole boneless, skinless chicken thighs or breasts (about 2 lb)
• Salt and pepper

Filling:

• 2TBS butter
• 1large onion, diced (about 1½ cups)
• 2small cloves garlic, minced
• 1tsp chopped fresh thyme
• 8oz brown or white mushrooms, chopped (about 4 cups)
• 2TBS all-purpose flour
• 1cup chicken broth or stock
• ½cup crème fraîche
• 6scallions, white and green parts only, chopped
• 3TBS freshly chopped parsley

Crust:

• 1sheet (about 10-by-15 inches) frozen puff pastry, thawed in the refrigerator
• 1egg, beaten with 1 TBS water

Prepare chicken:

Heat oven to 375°F. Season chicken generously with salt and pepper. Roast, uncovered, for 30 to 45 minutes, until cooked through. Set aside until cool enough to handle.

Chop chicken roughly into 1/2-inch chunks and set aside or refrigerate, covered, for up to 2 days.

Make filling:

In a large skillet, melt butter over medium-high heat. Add onion and cook until softened, stirring, about 5 minutes. Add garlic, thyme and chopped mushrooms. Season mixture with salt and pepper and reduce heat to medium.

Cook, stirring, until onions have colored slightly and mushrooms are tender, about 5 minutes. Sprinkle with flour and stir to coat. Add broth and cook, stirring, as mixture thickens. Add chicken, turn heat to low and cook 5 minutes more. Stir in crème fraîche, turn off heat, and set aside to cool. Stir in scallions and parsley. Season with salt and pepper to taste.

Assemble:

Line 2 baking sheets with parchment paper. Unfold puff pastry on a lightly floured (or parchment-paper-covered) work surface. Using a rolling pin, roll out into an approximate 15-inch square. Use the tip of a knife to cut into 9 equal squares. Spoon about 3/4 cup chicken mixture into the center of each piece, then divide any remaining mixture evenly on top, so each has the same amount.

Brush two adjacent edges with egg wash. Pick up and fold the dry corner of pastry over the filling to make a triangular pie. Press and pinch both edges together tightly to seal. Divide on the prepared pans.

Bake:

Brush the tops with egg wash and bake until deep golden brown, about 20 to 25 minutes.

Serve warm.