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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Naomi Kuva
[email protected]I highly recommend this recipe. It's a delicious and easy-to-make chicken potpie that the whole family will love.
Funny 24
[email protected]This is a great recipe for a potluck or party. It's always a crowd-pleaser.
Katie Taylor
[email protected]I love that this recipe uses a rotisserie chicken. It makes it so easy to make a delicious chicken potpie.
Bagaga Abubakari
[email protected]This is the best chicken potpie recipe I've ever tried. It's so easy to make, and it always turns out perfectly.
Berka Yusifu
[email protected]I've made this recipe several times now, and it's always a hit with my friends and family.
Deborah McIver
[email protected]This chicken potpie is a great comfort food. It's perfect for a cold winter night.
Balkrisna Adhikari
[email protected]I love the creamy filling in this chicken potpie. It's so rich and flavorful. The biscuit topping is also delicious.
Noel Kazembe
[email protected]This is a great recipe for busy weeknights. It's quick and easy to make, and it's always a hit with my family.
Abid Qadeeri
[email protected]This recipe is a great starting point for creating your own custom chicken potpie. I like to add different vegetables and herbs to the filling, and I sometimes use a different type of bread for the topping.
mallori dorrego
[email protected]I added a bit of rosemary and thyme to the filling, and it gave it a really nice flavor. I also used a sourdough starter to make the biscuit topping, and it turned out so fluffy and delicious.
Beaver Bridget
[email protected]This chicken potpie is a great way to use up leftover chicken. It's also a great freezer meal. I like to make a double batch and freeze half of it for later.
Casandra Kc
[email protected]I've made this recipe several times now, and it always turns out perfectly. It's a great comfort food for a cold winter night.
Jose Sainz
[email protected]I made this recipe for a potluck, and it was a huge hit. Everyone loved the creamy filling and the flaky biscuit topping.
Jephason Nyamwanga
[email protected]This is the best chicken potpie recipe I've ever tried. The filling is rich and flavorful, and the biscuit topping is perfectly crispy.
Vic Russell (Victor)
[email protected]I'm not a huge fan of chicken potpie, but this recipe changed my mind. The creamy filling and flaky biscuit topping were absolutely delicious.
Melissa Talarowski
[email protected]I used a gluten-free flour blend to make the biscuit topping, and it turned out great! This recipe is a great option for people with dietary restrictions.
Tressa Kennedy
[email protected]I added a few extra vegetables to the filling, like carrots and celery. It made the potpie even more hearty and nutritious.
Ali AliMobile
[email protected]I love that this recipe uses a rotisserie chicken. It makes the prep work so much easier, and the chicken is always moist and flavorful.
Ameer Zada
[email protected]I've made this recipe several times now, and it's always a hit with my family. The creamy filling is packed with chicken, vegetables, and herbs, and the biscuit topping is the perfect finishing touch.
Simone Galasso
[email protected]This chicken potpie recipe is a winner! The filling was creamy and flavorful, and the biscuit topping was golden brown and flaky. I'll definitely be making this again.