MODERN CHICKEN POTPIE
Here's a radical notion: chicken potpie does not have to be filled with goopy white sauce, carrots and peas. Traditional recipes are long on starch and richness, short on flavor. This updated version is savory with chicken stock, herbs, and wine (no white sauce needed), easier to make, and still familiar. Use thigh meat, for more taste and better texture than breast. And vegetables should be served separately, not forcemarched into the filling. Roasted carrots, peas with mint and buttered steamed asparagus are all nice to serve alongside chicken potpie.
Provided by Julia Moskin
Categories dinner, pies and tarts, main course
Time 1h
Yield 6 servings
Number Of Ingredients 17
Steps:
- Heat oil and garlic together over low heat. When it sizzles, add bacon and onions and cook, stirring often, until fat is rendered and bacon is golden brown. Adjust the heat so the bacon slowly gives up its fat. Remove garlic clove and add mushrooms. Cook, stirring, until mushrooms are browned and slightly softened.
- In a sealable plastic bag, combine flour, thyme, paprika, 2 large pinches salt and 1 large pinch pepper. Add chicken and shake well to coat.
- In the skillet with the bacon and mushrooms, add butter and melt over medium heat. Add chicken pieces and any flour that remains in the bag. Cook, stirring, until chicken pieces are golden and the flour on the bottom of the pan is browned. Pour in stock, Marsala and vinegar. Scrape bottom of pan, and let simmer about 5 minutes, until thickened. Taste for salt, pepper and vinegar and adjust the seasonings. Turn off heat and stir in parsley.
- Heat oven to 400 degrees.
- Transfer chicken and sauce to 9-inch round pie dish or 8-inch square baking dish. Roll out pie crust to desired shape and size. Drape crust over filling, making a few slits or decorative holes on top. Tuck edges down around filling and brush crust with egg wash. If the dish is piled high with filling, place on a baking sheet to catch any overflow before transferring to oven.
- Bake until crust is browned and filling is bubbling, 20 to 30 minutes.
- Let cool slightly, at least 10 minutes, before serving with a big spoon. If desired, garnish each serving with parsley.
Nutrition Facts : @context http, Calories 465, UnsaturatedFat 21 grams, Carbohydrate 16 grams, Fat 34 grams, Fiber 1 gram, Protein 21 grams, SaturatedFat 11 grams, Sodium 677 milligrams, Sugar 3 grams, TransFat 0 grams
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Kelvin Sequeira
[email protected]I love that this recipe uses a store-bought pie crust. It makes the whole process so much easier.
Chidera Elijah
[email protected]This chicken pot pie is a great way to use up leftover chicken.
DIZZIE KE
[email protected]I've made this chicken pot pie several times, and it's always a hit with my guests.
Adeline
[email protected]This chicken pot pie is the perfect comfort food for a cold winter day.
B H
[email protected]I'm not a big fan of chicken pot pie, but this recipe changed my mind. It's so delicious!
Latta Sani
[email protected]This chicken pot pie is a great way to get your kids to eat their vegetables.
Juarez Boys
[email protected]I made this chicken pot pie in my slow cooker, and it turned out perfectly.
Hwhw Jehew
[email protected]This chicken pot pie is a great make-ahead meal. You can assemble it ahead of time and then bake it when you're ready to eat.
Keisha Ponce
[email protected]I love that this recipe uses a store-bought pie crust. It makes the whole process so much easier.
Issac Salter
[email protected]This chicken pot pie is a great way to use up leftover chicken.
Ganesh Bishwakarma
[email protected]I've been making this chicken pot pie for years, and it's always a family favorite.
Kristina Lane
[email protected]This is the best chicken pot pie recipe I've ever tried. It's so easy to make, and the results are always perfect.
Dayaram Sahai
[email protected]I made this chicken pot pie for a potluck, and it was a huge success. Everyone loved it!
jamil ali
[email protected]This chicken pot pie is the perfect comfort food. It's warm, hearty, and filling.
Mohamed Helal
[email protected]The crust on this chicken pot pie is amazing! It's so flaky and buttery.
Bajj Yyy
[email protected]I love that this recipe uses fresh vegetables. It makes the filling so much more flavorful.
Stephanie Santini (Fany)
[email protected]This was my first time making chicken pot pie, and it turned out great! The instructions were clear and easy to follow, and the pie was a hit with my family and friends.
Subrata det
[email protected]I've made this chicken pot pie several times now, and it's always a crowd-pleaser. The recipe is easy to follow, and the results are always delicious.
Cassandra Mokgeseng
[email protected]This chicken pot pie 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 herbs, which gave the dish a bright, summery flavor.