CHICKEN-AND-ARTICHOKE-HEART POTPIE
Our pies are filled with a rich mixture of chicken, artichoke hearts, onions, and peas, and topped with flaky pie crust. If desired, they can be decorated with hearts cut from the scraps of dough and attached to the crust with an egg wash.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes six 5 1/2-inch individual pies
Number Of Ingredients 17
Steps:
- Heat oven to 350 degrees. Place the chicken breasts on a baking sheet, and rub with olive oil. Sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Place in oven, and roast until cooked through, 35 to 40 minutes. Remove from oven, and, when cool enough to handle, remove the meat from the bones and skin, and cut into 1-inch dice. Set aside.
- Combine the chicken stock and bouillon cubes in a medium saucepan, and heat, making sure bouillon cubes have dissolved. Set aside.
- Melt the butter in a large pot or Dutch oven set over medium heat. Add the onions, and saute until translucent, 10 to 15 minutes. Add the flour, and cook on low heat, stirring often, for 3 minutes. Add the reserved hot chicken stock, and let simmer, stirring often, until thickened, about 3 minutes more. Add the remaining 1 1/2 teaspoons salt, 1/2 teaspoon pepper, heavy cream, artichoke hearts, peas, whole onions, parsley, Parmesan cheese, and reserved chicken; mix well.
- Divide chicken mixture among six 5 1/2-inch ovenproof bowls; set aside to cool. Heat oven to 375 degrees. Roll out each piece of dough on a lightly floured surface to 1/8 inch thick. Cut three circles from each, making a round slightly larger than the top of each bowl. Brush outside rim of bowl with egg wash, place a round of dough over each bowl, fold the dough over the top, and trim edges about 1 inch below the top. Repeat until all the bowls are covered in dough.
- Brush the tops with egg wash; make two or three slits in the top of each with a sharp knife. Sprinkle tops with salt; bake until crust is golden brown and filling is bubbling, 1 to 1 1/4 hours.
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Dibya Shrestha
[email protected]This is the best chicken and artichoke heart potpie recipe I've ever tried.
Providential Mangisi
[email protected]I'm so glad I found this recipe. It's a new family favorite.
Kathy Morgan
[email protected]This potpie is a great way to get your kids to eat their vegetables.
Nahashon Maina
[email protected]I'm going to make this potpie for my next dinner party.
Md Emon J R
[email protected]This potpie is perfect for a cold winter day.
Shshsh Dhshs
[email protected]I can't wait to try this potpie with different vegetables.
Robel Ctg
[email protected]This potpie is a great way to use up leftover chicken.
Ethen
[email protected]I would definitely make this potpie again.
Sohaib Afzal
[email protected]Overall, I enjoyed this chicken and artichoke heart potpie. It was a delicious and easy-to-make meal.
Ntombe Gabuzela
[email protected]The crust on this potpie was a little dry. I would recommend brushing it with butter or milk before baking.
DJ Anup Roy
[email protected]This potpie was a little too salty for my taste. I would recommend using less salt when making the sauce.
Ryan Tuttle
[email protected]I made this potpie with a gluten-free crust and it turned out great. It was a delicious and satisfying meal.
John Pritex
[email protected]I'm not a huge fan of artichoke hearts, but I really enjoyed this potpie. The chicken and artichoke hearts were cooked perfectly and the sauce was very flavorful.
moon lili
[email protected]This was the best chicken and artichoke heart potpie I've ever had. I highly recommend it.
Haseeb ahsan
[email protected]I made this potpie for a potluck and it was a huge success. Everyone loved it!
bibek blaze
[email protected]This potpie was easy to make and turned out perfectly. The instructions were clear and easy to follow.
Oscar
[email protected]I loved the combination of chicken and artichoke hearts in this potpie. It was a unique and delicious twist on a classic dish.
Sum Roka
[email protected]This chicken and artichoke heart potpie was a hit with my family! The filling was creamy and flavorful, and the crust was golden brown and flaky. I will definitely be making this again.