CHICKEN AND MUSHROOM POTPIES
If you're thinking you want comfort food for dinner tonight, try this classic version of chicken potpie, which keeps the usual pate brisee crust but adds mushrooms to the mix. Smoky bacon adds extra flavor to the filling.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 2h15m
Yield Makes eight 4-inch potpies
Number Of Ingredients 14
Steps:
- Make the filling: Cook bacon in a large saucepan over low heat until crisp, about 10 minutes. Transfer bacon to a plate using a slotted spoon. Raise heat to medium, and add oil. Add onion, and cook until translucent, about 8 minutes. Add mushrooms, carrots, and celery, and cook until softened, about 10 minutes. Season with salt and pepper. Stir in flour.
- Add stock, and bring to a simmer. Cook until thickened, about 5 minutes. Add chicken and cream. Simmer until chicken is just cooked through, about 5 minutes. Return bacon to saucepan. Let cool.
- Divide filling among eight 4-inch (12 ounce) ramekins.
- Preheat oven to 375 degrees. Make the topping: Roll out pate brisee to a 1/4-inch thickness on a lightly floured surface. Cut out 8 circles that are 1 inch wider than the ramekins. Top ramekins with dough, and crimp edges with a fork to seal. Brush dough with egg wash. Freeze for 20 minutes.
- Bake until toppings are golden and fillings are bubbling, about 40 minutes.
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Rhadhadevi Bhikhari
[email protected]I'm allergic to mushrooms, but I think I could still enjoy this recipe by omitting them. The filling looks delicious.
Hafsa Naz
[email protected]I'm not a big fan of chicken potpie, but this recipe might change my mind. It looks so good!
omar alii
[email protected]This looks like a great recipe. I'm going to bookmark it and make it next week.
Babirye Drinah
[email protected]This recipe is on my to-cook list. I love chicken and mushroom potpie and I'm always looking for new recipes to try.
Derrick Zana
[email protected]Can't wait to try this recipe! It looks so delicious and comforting.
MaHn00R Sheikh
[email protected]Wow! This chicken and mushroom potpie is amazing! The crust is perfectly flaky and the filling is creamy and flavorful. I highly recommend this recipe.
Mitch Kimelman
[email protected]This recipe is a keeper! The potpie was absolutely delicious and my family loved it. I will definitely be making it again.
alex jannat
[email protected]Not a fan of this recipe. The potpie was too salty for my taste and the crust was too dry.
Govinda Timilsina
[email protected]Disappointed with the results. The crust was soggy and the filling was bland. I followed the recipe exactly, but it just didn't turn out right.
Ryan Volk
[email protected]The potpie was delicious! The filling was creamy and flavorful, and the crust was perfectly flaky. I made a few changes to the recipe, using a mix of chicken and turkey and adding some chopped carrots and celery to the filling.
Edgar Juarez
[email protected]This was my first time making a chicken and mushroom potpie and it turned out great! The instructions were easy to follow and the potpie was ready in about an hour. It was so delicious and comforting, perfect for a cold winter night.
Umar Gujjar
[email protected]Great recipe! The potpie turned out amazing. The crust was golden brown and the filling was creamy and flavorful. I used a mix of white and dark meat chicken, which added a nice depth of flavor.
Salton “Dallas” Dallas
[email protected]Easy to follow recipe that resulted in a delicious potpie. The chicken and mushrooms were perfectly cooked and the gravy was flavorful. I served it with a side salad and it was a hit with my family.
Jj Songer
[email protected]This chicken and mushroom potpie was a delightful dish that exceeded my expectations. The flaky crust and savory filling combined perfectly to create a satisfying and comforting meal. I added a touch of garlic and thyme to the filling, which further