CHICKEN POTPIES WITH PUFF PASTRY 1 package store-bought puff pastry, defrosted 2 cups reserved chicken juices (if not enough, add chicken stock or broth) 1/4 cup all-purpose flour 3 cups reserved chicken meat, shredded 5 cups reserved caramelized vegetables 1/2 cup frozen green peas 1 teaspoon salt 1/2 teaspoon pepper 4 ovenproof dishes, holding 2 cups each Heat oven to 375°F. On a floured work surface, cut the puff pastry into four rounds, 1/2 inch larger than the diameter of the dishes. Cut two or three slashes in the center of each round and transfer them to the refrigerator.

In a medium saucepan, heat 1 1/2 cups of chicken juices over medium heat. In a small bowl, whisk together the remaining chicken juices and flour until smooth. Add the flour mixture to the pan and stir until it boils. Add the chicken pieces, vegetables, peas, salt, and pepper, and simmer until thickened. 2 to 3 minutes.

Spoon the chicken mixture into the dishes and top each with a puff-pastry round, crimping around the edge. Place the potpies in oven and bake for 25 to 30 minutes, until the tops are golden brown.

Serves 4.

FOR LATER IN THE WEEK: For the potpies, only 3 cups of chicken meat and 5 cups of vegetables will be needed. Shred any remaining chicken meat. Wrap the chicken, remaining vegetables, and chicken carcass separately for a future soup.

[Real Simple, October 2000]