Best 4 Mushroom Marjoram Chicken Potpie Recipes

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Embark on a culinary journey with our delectable Mushroom Marjoram Chicken Potpie, a symphony of flavors that will tantalize your taste buds. This hearty dish is a perfect blend of tender chicken, savory mushrooms, and aromatic marjoram, all nestled in a flaky, golden crust. Our recipe provides step-by-step instructions to guide you in crafting this comforting classic.

In addition to the main recipe, we offer a collection of variations to suit diverse preferences. For a vegetarian twist, try the hearty Vegetable Potpie, brimming with an assortment of fresh vegetables in a creamy sauce. If you prefer a seafood extravaganza, the Seafood Potpie awaits, bursting with succulent shrimp, flaky fish, and tender mussels.

For those craving a taste of the Mediterranean, the Greek Chicken Potpie beckons with its vibrant flavors. Alternatively, indulge in the richness of the Italian Sausage and Kale Potpie, a delightful combination of savory sausage and earthy kale.

No matter your preference, our Mushroom Marjoram Chicken Potpie, along with its enticing variations, promises a culinary experience that will warm your heart and satisfy your soul. So gather your ingredients, don your apron, and prepare to embark on a delicious adventure!

Check out the recipes below so you can choose the best recipe for yourself!

MUSHROOM-MARJORAM CHICKEN POTPIE



Mushroom-Marjoram Chicken Potpie image

Button mushrooms join the chicken in the rich filling of this variation on our Classic Chicken Potpie.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 1h45m

Number Of Ingredients 15

1 1/4 cups all-purpose flour (spooned and leveled), plus more for work surface
1 teaspoon sugar
1/4 teaspoon fine salt
1/2 cup (1 stick) cold unsalted butter, cut into 1/2-inch pieces
3 to 5 tablespoons ice water
5 tablespoons unsalted butter
1 medium yellow onion, diced small (1 1/2 cups)
10 ounces button mushrooms, trimmed and quartered
2 garlic cloves, minced
1/2 cup all-purpose flour (spooned and leveled)
4 cups low-sodium chicken broth
1 cup frozen peas
Coarse salt and ground pepper
3 cups shredded cooked chicken (15 ounces)
1 tablespoon chopped fresh marjoram (or 1 teaspoon dried)

Steps:

  • Make the crust: In a food processor, pulse together flour, sugar, and salt. Add butter and pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Sprinkle with 3 tablespoons ice water. Pulse until dough is crumbly but holds together when squeezed (if necessary, add up to 2 tablespoons ice water); do not overmix. Form dough into a disk, wrap tightly in plastic, and refrigerate until firm, 1 hour or overnight (or freeze, up to 1 month).
  • Preheat oven to 375 degrees. Make the filling: In a large pot, melt butter over medium-high. Add onion and mushrooms and cook until softened, 8 minutes. Add garlic and cook until fragrant, 30 seconds. Add flour and stir to coat vegetables. Slowly add broth, whisking constantly until sauce is smooth. Bring to a boil, reduce heat, and simmer until thickened, 5 to 7 minutes. Stir in peas. Season with salt and pepper, then stir in chicken and marjoram. Pour filling into a 2-quart baking dish.
  • On a floured work surface, roll out dough to 1/8-inch thickness. Place dough over dish and fold overhang inward while pinching to crimp edge. Cut vents in dough. Place dish on a rimmed baking sheet and bake until crust is golden brown and filling is bubbling around edge, 45 to 50 minutes. Let cool 15 minutes before serving.

Nutrition Facts : Calories 470 g, Fat 26 g, Fiber 3 g, Protein 22 g, SaturatedFat 16 g

MUSHROOM AND POLENTA POTPIE



Mushroom and Polenta Potpie image

Polenta topped with mushrooms is a savory staple, so we thought we'd turn it upside down.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Number Of Ingredients 20

1 ounce dried porcini mushrooms
1 1/4 cups boiling water
3 tablespoons unsalted butter
1 clove garlic, peeled and minced
1 medium shallot, peeled and minced
10 ounces white-button mushrooms
1 pound assorted wild mushrooms, such as cremini, oyster, chanterelle, and shiitake
3 tablespoons all-purpose flour
1 cup dry red wine
1 tablespoon tomato paste
1/4 cup heavy cream
2 tablespoons chopped parsley
2 tablespoons chopped fresh thyme
1 teaspoon salt, plus more to taste
Freshly ground black pepper
3 1/2 cups milk
1 1/2 cups instant polenta
1/2 cup freshly grated Parmesan cheese, plus more for sprinkling
3 large eggs, separated
1 teaspoon salt

Steps:

  • In a small bowl, combine porcini mushrooms with boiling water. Let stand for 15 minutes. Pass soaking liquid through damp cheesecloth into a small bowl, and set aside. Finely chop porcini mushrooms, and set aside.
  • Melt butter in a large saute pan over medium heat. Add garlic and shallot, and saute until tender, 3 to 4 minutes. Raise heat to medium high, and add button mushrooms; cook for 2 minutes. Add remaining mushrooms, and cook until tender, about 5 minutes.
  • Stir in flour, and cook 1 minute. Stir in red wine, using a wooden spoon to scrape up any cooked-on bits on bottom of pan. Allow the liquid to reduce for 1 minute. Stir in tomato paste and the reserved porcini liquid, and simmer for 2 minutes. Stir in heavy cream, parsley, and thyme; season with salt and pepper to taste.
  • Heat oven to 375 degrees. Combine 2 cups milk with 2 cups water in a large saucepan, and bring to a simmer. Add polenta, and cook, stirring, until thickened, 1 to 2 minutes. Remove from the heat, and stir in Parmesan, remaining 1 1/2 cups milk, and 1 teaspoon salt. Place egg yolks in a medium mixing bowl, and stir in 1 cup of the polenta mixture. Stir the egg-and-polenta mixture back into the polenta, and adjust seasoning with salt, if necessary.
  • In a large mixing bowl, beat egg whites until stiff peaks form. Stir half of the egg whites into the polenta, then gently fold in the remaining whites until completely incorporated. Set aside.
  • Place the mushroom mixture in a shallow 2-quart casserole; heap polenta on top. Sprinkle with Parmesan, and place on a baking sheet. Bake until polenta is golden and mushroom filling bubbles, about 25 minutes.

COUNTRY CHICKEN AND MUSHROOM POT PIE



Country Chicken and Mushroom Pot Pie image

A basic chicken and mushroom pot pie recipe.

Provided by djameela

Categories     Main Dish Recipes     Savory Pie Recipes

Time 1h20m

Yield 6

Number Of Ingredients 14

1 cup boiling water
1 cube chicken bouillon
2 tablespoons butter, divided
1 large onion, sliced
1 pint white button mushrooms, sliced
4 (5 ounce) skinless, boneless chicken breasts, cubed
1 tablespoon Worcestershire sauce
ground black pepper to taste
¾ cup milk
¼ cup water
1 cup frozen mixed vegetables (carrots, corn, peas)
2 teaspoons cornstarch
1 (14 ounce) package pastry for double-crust pie
1 large egg yolk, beaten

Steps:

  • Combine 1 cup boiling water and chicken bouillon in a liquid measure; set aside to dissolve.
  • Meanwhile, melt 1 tablespoon butter in a pot over medium heat. Add onions and saute until translucent, about 5 minutes. Increase heat to medium-high and add mushrooms; fry for about 3 minutes. Remove onion-mushroom mixture from the pot.
  • Add remaining butter to the pot with chicken pieces. Stir chicken and splash Worcestershire sauce over top. Cook, stirring continuously, until chicken is seared on all sides but not cooked through, about 3 minutes. Stir in onion-mushroom mixture, bouillon, and pepper.
  • Add milk and 1/4 cup water; boil for 20 minutes. Add frozen vegetables and boil for 10 more minutes.
  • Preheat the oven to 400 degrees F (200 degrees C). Grease an 8-inch oven-proof dish and lay down bottom crust in it. Set top crust aside.
  • After filling has boiled for 10 minutes, use a large ladle to scoop out approximately 1 cup sauce from the mixture and pour into a cup. Add cornstarch to the cup and stir until all lumps have dissolved. Add cornstarch mixture back to the pot; cook and stir until filling has thickened to your liking.
  • Bake bottom crust in the preheated oven for approximately 5 minutes. Remove from the oven, add filling, and cover with the top crust, making sure the edges are sealed. Make cute decorations with pastry cut-offs and use a knife to make several small slits in the top to allow steam to escape. Lightly paint egg yolk over the top crust.
  • Bake until golden brown, 15 to 20 minutes. Ovens vary so baking time may vary-keep an eye on it.

Nutrition Facts : Calories 517.9 calories, Carbohydrate 38.7 g, Cholesterol 100.6 mg, Fat 28.2 g, Fiber 4.3 g, Protein 27.7 g, SaturatedFat 8.9 g, Sodium 644.3 mg, Sugar 3.7 g

EASY CHICKEN POTPIE



Easy Chicken Potpie image

In Omaha, Nebraska, Martha Evans relies on a baking mix, canned soup and frozen vegetables for her spirit-warming favorite. "I like to serve it with cranberry sauce," she shares.

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 6 servings.

Number Of Ingredients 9

1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted
1/2 cup plus 2/3 cup fat-free milk, divided
1/2 teaspoon dried thyme
1/4 teaspoon pepper
1/8 teaspoon poultry seasoning
2 packages (16 ounces each) frozen mixed vegetables, thawed
1-1/2 cups cubed cooked chicken breast
1-1/2 cups reduced-fat biscuit/baking mix

Steps:

  • In a large bowl, combine the soups, 1/2 cup milk, thyme, pepper and poultry seasoning. Stir in vegetables and chicken., Transfer to a 13-in. x 9-in. baking dish coated with cooking spray. In a small bowl, stir biscuit mix and remaining milk just until blended. Drop by 12 rounded tablespoonfuls onto chicken mixture., Bake, uncovered, at 350° for 40-50 minutes or until filling is bubbly and biscuits are golden brown.

Nutrition Facts : Calories 335 calories, Fat 5g fat (2g saturated fat), Cholesterol 34mg cholesterol, Sodium 832mg sodium, Carbohydrate 53g carbohydrate (10g sugars, Fiber 8g fiber), Protein 20g protein.

Tips:

  • Mise en Place: Before you start cooking, make sure you have all of your ingredients and equipment ready to go. This will help you stay organized and avoid scrambling around in the kitchen.
  • Use Fresh Ingredients: The fresher your ingredients, the better your potpie will taste. If possible, use organic, locally-sourced ingredients.
  • Sauté the Vegetables: Sautéing the vegetables in butter before adding them to the potpie will help to bring out their flavor and create a richer, more flavorful filling.
  • Use a Variety of Mushrooms: Using a variety of mushrooms, such as cremini, shiitake, and oyster mushrooms, will add depth of flavor and texture to your potpie.
  • Don't Overcook the Chicken: Overcooked chicken is tough and dry. Cook the chicken just until it is cooked through, but still tender and juicy.
  • Use a Good Quality Pie Crust: A good quality pie crust will make all the difference in your potpie. If you don't have time to make your own, you can use a store-bought pie crust.
  • Brush the Pie Crust with Egg Wash: Brushing the pie crust with egg wash before baking will help it to brown and give it a beautiful golden color.

Conclusion:

Mushroom marjoram chicken potpie is a delicious and comforting dish that is perfect for a cold winter day. It is easy to make and can be customized to your liking. With a few simple tips, you can make a potpie that is sure to impress your family and friends.

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