Chicken potpie is a dish many of us crave when we want to conjure up the warmth of home and hearth, and chef Ashley Christensen, owner of Poole's Diner in Raleigh, North Carolina, is no different. "This potpie is inspired by my mother's kind of cooking: dishes that shout out the classics, but with clean flavors and crisp textures," she says. Christensen grounds the pie in colder-month offerings of sweet potatoes and rutabagas and tender leaves of kale instead of the usual carrot and celery combo. Adding another bit of Southern flair, the chef uses a small amount of cornmeal in the crust, which provides a nutty, toasty flavor with an echo of sweetness to match the filling. "Though some potpies are encased in crust, I like the "island" approach, letting the gravy bubble up around the pillow of crust," Christensen says. "Crust is potpie's defining moment, no matter how delicious the filling."
Provided by Editors of Garden & Gun
Categories Soup/Stew Chicken Mushroom Kid-Friendly Cornmeal Kale Sweet Potato/Yam Rutabaga HarperCollins Small Plates
Number Of Ingredients 25
Steps:
- For the vegetables:
- Preheat the oven to 425°F.
- In a large bowl, toss the rutabaga and sweet potato with 2 tablespoons of the oil and season with salt and pepper. Spread evenly over a baking sheet (or divide it between two baking sheets if needed) and roast for 25 to 30 minutes, until tender.
- Meanwhile, toss the pearl onions with the vinegar and 1/2 teaspoon of the remaining oil and season with salt and pepper. Spread the onions evenly over a baking sheet and roast for 12 to 15 minutes, until tender.
- Put the remaining 1/2 tablespoon oil in a medium skillet over medium heat. Add the mushrooms and sauté until tender, 5 to 7 minutes, then add the kale and wilt it slightly, about 2 minutes. Remove all the vegetables from the pans into one large bowl, and set aside.
- For the chicken:
- Dust the chicken lightly with flour and season with salt and pepper. Place a large cast-iron skillet over a medium heat and add the oil. Pan-fry the chicken until browned and cooked through, about 30 minutes, turning occasionally and adjust the heat as needed.
- For the pan gravy:
- Reduce the heat and add the butter. Add the thyme, rosemary, and garlic and sauté until the garlic is browned and aromatic, 4 to 6 minutes. Slowly pour in the flour, whisking constantly to form a paste and taking care not to let it burn, about 2 minutes. Slowly pour in the warm chicken stock, whisking until the mixture is smooth and slightly thickened, about 3 minutes. Season with salt and pepper, remove the herbs and garlic, set aside.
- For the crust:
- In a large bowl, whisk together the flour, cornmeal, and salt. Toss in the butter and place in the freezer for 1 hour. Transfer to a food processor and pulse until the butter is the size of small peas. Still pulsing, drip in ice water until the mixture begins to cling together; do not overprocess. Remove and shape the dough into a disk. Wrap the dough in plastic wrap and let it rest in the refrigerator for at least 6 hours or overnight.
- Remove the dough from the refrigerator. Lightly flour a work surface, and roll dough to 1/4 inch thickness, tracing the outline of your baking dish on a piece of parchment paper and trimming the dough 1/2 inch smaller than the outline. (This is not a sealed potpie; the partially prebaked crust will not completely cover the dish, which lets the filling bubble up along the sides.) Score the dough, place it in the freezer, and chill for 1 hour.
- To assemble and bake the dish:
- Preheat the oven to 350°F.
- Cut each thigh into 6 pieces and add the chicken to the vegetable mixture along with the pan gravy, stirring to combine. Transfer the mixture to a 10-inch round baking dish.
- With the dough still on the parchment paper, transfer to a cookie sheet and bake for 15-20 minutes, rotating the crust every 5 minutes so it browns evenly, until the crust begins to crisp and becomes lightly browned. Remove the crust from the pan and place it on top of the chicken and vegetable mixture. Return to the oven and bake until hot and bubbly, 15 to 20 minutes. Cool slightly and serve.
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Zubair Rokibat
[email protected]I love the addition of thyme and rosemary to this recipe. It gives the potpie a really nice flavor.
Dylan Caldwell
[email protected]This is the best chicken thigh potpie recipe I've ever tried. The filling is rich and creamy, and the chicken is fall-off-the-bone tender. The crust is also perfect - flaky and golden brown.
RONALD STEELE
[email protected]I made this potpie for my family, and they loved it! The chicken was so tender and flavorful, and the vegetables were cooked perfectly. I will definitely be making this again.
Md shuvo Islam
[email protected]This potpie is the perfect comfort food for a cold winter night. It's hearty and flavorful, and the creamy sauce is just divine. I love that it's made with chicken thighs, which makes it extra juicy and flavorful.
Showemimo Ifeoluwa
[email protected]I love that this recipe uses chicken thighs instead of breasts. The thighs are so much more flavorful and juicy. I also appreciate that the recipe doesn't call for a lot of fancy ingredients. I can usually find everything I need at my local grocery s
James Khondowe
[email protected]This is one of my favorite potpie recipes. It's easy to make, and it always turns out delicious. The chicken is always moist and tender, and the vegetables are cooked perfectly. The crust is also flaky and golden brown.
Abdullah's Anees,s
[email protected]I made this potpie for a potluck dinner, and it was a huge hit. Everyone loved it! The potpie was creamy and flavorful, and the chicken was perfectly cooked. I will definitely be making this again.
Konami Pes
[email protected]This potpie is the perfect comfort food. It's hearty and flavorful, and the creamy sauce is just divine. I love that it's made with chicken thighs, which makes it extra juicy and flavorful.
Flower Glow 2011
[email protected]I've tried many chicken thigh potpie recipes, but this one is by far the best. The filling is rich and creamy, and the chicken is fall-off-the-bone tender. The crust is also perfect - flaky and golden brown.
Maria Ortega
[email protected]This recipe is a keeper! The potpie was absolutely delicious. The crust was flaky and golden brown, and the filling was creamy and flavorful. I will definitely be making this again.
Sumayya Ismail
[email protected]I made this potpie for my family, and they loved it! The chicken was so tender and flavorful, and the vegetables were cooked perfectly. I will definitely be making this again.
MariaUmer UmerHayat
[email protected]I love the addition of thyme and rosemary to this recipe. It gives the potpie a really nice flavor.
Amelia Weedor
[email protected]This was my first time making chicken thigh potpie, and it turned out great! The instructions were easy to follow, and the potpie was delicious. I will definitely be making this again.
Breanna Silvyrs
[email protected]I'm not a big fan of potpie, but this recipe changed my mind. The filling was so creamy and flavorful, and the crust was perfect. I'll definitely be making this again.
Saide Hossain
[email protected]This recipe is a great way to use up leftover chicken. I had some roasted chicken from the night before, and it worked perfectly in this potpie.
Jamhson Ringer
[email protected]I made this potpie for a potluck dinner, and it was a huge success. Everyone raved about how delicious it was. I'll definitely be making it again for my next party.
Sorwar Shanto
[email protected]I love that this recipe uses chicken thighs instead of breasts. The thighs are so much more flavorful and juicy. I also appreciate that the recipe doesn't call for a lot of fancy ingredients. I can usually find everything I need at my local grocery s
brighton malasha
[email protected]I've made this recipe several times now, and it's always a hit with my family. The creamy sauce and tender chicken are a perfect comfort food for a cold night.
Hendrietta Nkabinde
[email protected]This chicken thigh potpie was an absolute delight! The crust was flaky and golden brown, and the filling was rich and flavorful. The chicken was moist and tender, and the vegetables were cooked to perfection. I will definitely be making this again!