CHICKEN POTPIE
Use a little extra seasoning while preparing this chicken potpie; the flavors mellow as it cooks.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Number Of Ingredients 21
Steps:
- Combine chicken, chicken stock, yellow onion, bay leaves, peppercorns, 3 thyme sprigs, and celery in a stockpot, and add enough water just to cover the chicken. Bring stock to a boil, reduce heat, and simmer, uncovered, for 1 hour.
- Pick enough thyme leaves to make 3 tablespoons. Combine 1 cup flour, 1/4 teaspoon salt, and 1 tablespoon thyme leaves in the bowl of a food processor, and set remaining 2 tablespoons thyme aside. Add 10 tablespoons chilled butter cut into small pieces, and pulse until mixture resembles coarse meal. While the food processor is running, add 3 tablespoons ice water and 1 egg yolk, and process until the dough holds together. Turn dough onto plastic wrap, flatten into circle, and wrap well; refrigerate at least 1 hour.
- Drain chicken, and reserve the stock. Remove the skin from the chicken, and remove all the chicken from the carcass. Shred the chicken into bite-size strips, and set aside. Strain the stock, and set aside 2 cups. Reserve the remaining stock for another use.
- Preheat oven to 375 degrees. Melt the remaining 5 tablespoons of butter in a large saute pan over medium-high heat. Add red potatoes and pearl onions, and cook, stirring occasionally, until the potatoes begin to turn golden, 4 to 5 minutes. Add leeks, carrots, and mushrooms, and cook 4 to 5 minutes more. Add the remaining 5 tablespoons flour, and cook, stirring, for 1 minute. Stir in reserved chicken stock and milk, and bring to a simmer. Cook until thick and bubbly, stirring constantly, 2 to 3 minutes. Add reserved chicken pieces, parsley, remaining 2 tablespoons thyme, lemon zest, remaining 2 teaspoons salt, and the ground pepper; transfer to a large casserole dish. Set aside.
- Roll out the dough until it is 1/4 inch thick, and transfer to a baking sheet. Allow to chill 15 minutes. Make an egg wash: In a small bowl, whisk together the remaining yolk and heavy cream. Working quickly, place the dough over the top of the chicken mixture, and tuck extra dough around the edges. Cut slits on top to allow steam to escape. Brush with the egg wash, and place on a baking sheet. Bake until crust is golden, 35 to 40 minutes.
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Stephen Loughlin
[email protected]Can I freeze this chicken potpie?
Abdulla al Mamun
[email protected]How long can I store the leftovers in the refrigerator?
Luis Miguel Covarrubias Pous
[email protected]I'm allergic to carrots. Can I substitute another vegetable, like parsnips?
Semefa Lord
[email protected]I'm going to try making this recipe gluten-free by using a gluten-free flour blend.
Mofajjel hossen
[email protected]This recipe seems like it would be a lot of work. I'm not sure if it's worth the effort.
Billy Langford
[email protected]I'm not sure about the combination of chicken and vegetables in a potpie. I might try it with just chicken.
Spha Mkwanazi
[email protected]This recipe looks delicious! I'm going to make it for my family this weekend.
Baliks Baliks
[email protected]I can't wait to try this recipe!
Giordalenne Cijntje
[email protected]This recipe is perfect for a cold winter night.
Williams Vanessa
[email protected]I'm not sure what I did wrong, but my potpie turned out really dry. :(
Richshell Pickett
[email protected]This is the best chicken potpie recipe I've ever tried. It's so creamy and flavorful.
Yuusuf Muxumad
[email protected]I'm not a big fan of chicken potpie, but this recipe changed my mind. It was so good!
Ripon Das
[email protected]This recipe is a keeper! It's so easy to make, and it tastes amazing.
Atukwatse Daglas
[email protected]I thought the recipe was a little bland. I added some extra salt and pepper, and it was much better.
The Ydhrhjf
[email protected]The crust was a little too thick for my taste, but the filling was delicious.
Designing painting contractor
[email protected]I love that this recipe uses fresh vegetables. It makes the potpie so much more flavorful.
Abbas Qureshi
[email protected]This was my first time making chicken potpie, and it came out great! The recipe was easy to follow, and the potpie was delicious. I will definitely be making this again.
Fawaj ali
[email protected]I've made this chicken potpie recipe several times now, and it always turns out perfectly. It's so easy to follow, and the results are always delicious.
Bishnu Xettri
[email protected]This chicken potpie recipe was a hit with my family! The crust was flaky and golden brown, and the filling was creamy and flavorful. I especially loved the addition of fresh thyme and rosemary.