Martha Lindleys Chicken Pie Recipes

CHICKEN POT PIES

Steps:

• Place chicken in a large stockpot and add enough water to cover by 2 inches. Bring to a boil over medium-high heat, reduce to a simmer, and cook until chicken is cooked through (until an instant-read thermometer inserted into the thickest part registers 165 degrees), about 50 minutes to 1 hour. Use tongs to remove chicken. When cool enough to handle, pull off and discard the skin, then separate the meat from the bones and tear into bite-size pieces. Reserve 2 cups of stock for the pot pie and the rest for another use.
• In a large heavy-bottomed pot, melt butter over medium-high heat. Add potatoes, carrots, and onion. Cook, stirring occasionally, until potatoes and carrots are fork-tender, 10 to 12 minutes. Add mushrooms, cooking until mushrooms are heated through. Add cognac and cook for 2 minutes. Add flour and cook, stirring, for 1 minute. Pour in reserved 2 cups chicken stock and milk. Bring to a simmer; cook, stirring constantly, until thick and bubbly, 2 to 3 minutes. Stir in chicken, peas, parsley, and thyme. Season with salt and pepper. Ladle into six (12-ounce) ramekins, let cool.
• Roll out thawed puff pastry on a lightly floured surface to a 1/4-inch thickness. Cut out six circles that are 1 inch wider than ramekins or bowls being used. Cut a 1/2-inch vent hole in the center of each circle. Transfer puff pastry circles to a parchment-lined baking sheet and freeze for 20 minutes.
• In a small bowl, whisk together egg, egg yolk, and 1 teaspoon water. Remove puff pastry circles from freezer. Top each ramekin with a puff pastry circle, crimping edges over sides to seal, and brush with egg wash. Transfer to refrigerator and chill for 30 minutes.
• Preheat oven to 425 degrees. Transfer ramekins to a rimmed baking sheet. Bake until puff pastry is deep golden brown and filling is bubbling, 20 to 25 minutes.

CLASSIC CHICKEN POTPIE

Steps:

• Make the crust: In a food processor, pulse together flour, sugar, and salt. Add butter and pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Sprinkle with 3 tablespoons ice water. Pulse until dough is crumbly but holds together when squeezed (if necessary, add up to 2 tablespoons ice water); do not overmix.
• Form dough into a disk, wrap tightly in plastic, and refrigerate until firm, 1 hour or overnight (or freeze, up to 1 month).
• Preheat oven to 375 degrees. Make the filling: In a large pot, melt butter over medium-high. Add onion and carrots and cook until softened, 8 minutes. Add garlic and cook until fragrant, 30 seconds. Add flour and stir to coat vegetables.
• Slowly add broth, whisking constantly until sauce is smooth. Bring to a boil, reduce heat, and simmer until thickened, 5 to 7 minutes. Stir in peas. Season with salt and pepper, then stir in chicken and parsley. Pour filling into a 2-quart baking dish.
• On a floured work surface, roll out dough to 1/8-inch thickness. Place dough over dish and fold overhang inward while pinching to crimp edge. Cut vents in dough. Place dish on a rimmed baking sheet and bake until crust is golden brown and filling is bubbling around edge, 45 to 50 minutes. Let cool 15 minutes before serving.

CHICKEN POTPIE WITH PHYLLO CLUSTERS

Steps:

• Place chicken in a medium Dutch oven or large saucepan, skin-sides down. Cover with broth and 2 cups water; add 1 teaspoon salt. Bring to a boil, then reduce heat to low and simmer, uncovered, until chicken is just cooked through, about 20 minutes. Transfer chicken to a plate; let cool about 30 minutes. Strain broth, discarding solids (you should have about 3 1/2 cups).
• Remove chicken from bones and shred meat into bite-size chunks. Discard skin and bones. You'll need 2 1/2 cups chicken; save the rest for salads or sandwiches.
• Wash and dry Dutch oven or saucepan; melt butter in it over medium-high heat. Add leeks, carrots, celery, potato, 1 teaspoon salt, and some pepper. Cook, stirring, until leeks are translucent, about 4 minutes. Add vermouth; cook until mostly evaporated, about 1 1/2 minutes.
• Stir in flour; cook 20 seconds, stirring constantly. Stir in 2 3/4 cups broth. Bring to a boil, then reduce heat and simmer, stirring often, until potato is just barely tender, about 5 minutes (mixture will look very thick; that's okay, as the vegetables will release liquid in the oven).
• Stir in chicken, peas, artichokes, and chopped tarragon. Season to taste; transfer to a 2 1/2-quart baking dish (such as a 9 1/2-to-10-by-2-inch-deep round one) and let cool 30 minutes, or refrigerate, covered, up to 1 day.
• Preheat oven to 375°F. Brush a sheet of phyllo lightly with melted butter. Scrunch into a loose ball and place on filling. Repeat with more sheets brushed with butter, covering the filling but leaving a bit of space between pieces. Bake until golden brown and bubbling in center, 45 to 50 minutes. Let cool 20 minutes before serving, garnished with tarragon sprig.

LIGHTER CHICKEN POTPIE

Steps:

• Preheat oven to 400 degrees. Place chicken on a rimmed baking sheet; season with salt and pepper. Roast until an instant-read thermometer inserted into thickest part of breast (avoiding bone) registers 165 degrees, 25 to 30 minutes. Let cool slightly; discard skin and bones. Shred meat, and set aside.
• While chicken is roasting, heat 2 tablespoons oil in a large saucepan over medium. Add carrots, onion, and thyme; season with salt and pepper, and cook until carrots are crisp-tender, 8 to 10 minutes. Add flour, and cook, stirring, 1 minute. Gradually add milk, stirring until smooth. Cook, stirring occasionally, until mixture comes to a simmer and thickens.
• Remove from heat; stir in peas, lemon juice, and chicken, and season with salt and pepper. Pour filling into a 9-inch deep-dish pie plate.
• Stack phyllo on a work surface. Using a paring knife, cut out an 11-inch circle from the stack; discard trimmings. Stack 2 circles on work surface, and brush gently with 1 teaspoon oil; repeat with remaining circles and oil. Place phyllo stack over filling, and press down about 1/2 inch from the edge so phyllo fits inside rim of pie plate. Bake until golden and bubbling, 20 to 25 minutes. Let potpie cool 15 minutes before serving.

EASY CHICKEN POTPIES

Steps:

• In a large saucepan, melt butter over medium-high. Add onion, celery, and carrots and cook until onion is translucent, about 4 minutes. Add flour and cook, stirring, 1 minute. Gradually add broth, stirring constantly, then bring to a boil. Reduce heat and simmer 5 minutes. Stir in green beans and chicken and season with salt and pepper.
• Divide filling among four 8-ounce ramekins. Roll out 1 sheet puff pastry and cut 4 rounds to fit ramekins. Cut a small X in center of each to vent, then place on top of filling. Brush with beaten egg. Bake at 375 degrees until filling is bubbling and crust is golden, 30 to 40 minutes.

SAVORY CHICKEN POCKET PIES

Steps:

• Place the chicken in a pot and add water to barely cover. Bring to a boil, reduce the heat, and simmer for 50 minutes. Skim and discard any foam as it rises on the surface. Remove the chicken to cool continue to boil the broth to reduce and concentrate to about 1 quart. Remove the meat from the chicken and shred.
• To make the filling, melt the butter in a medium-sized hot skillet and add the onion, celery, and carrot. Saute over medium heat for 2 to 3 minutes. Stir in the salt and flour and cook for 1 minute more. Add the chicken broth and stir until thickened, about 2 minutes. Stir in 1 heaping cup shredded chicken and the Parmesan cheese. Cool in the fridge.
• Preheat the oven to 375 degrees Fahrenheit. Butter or line a baking sheet.
• To form the pocket pies, work with half of a disk of dough at a time, rolling it out on a floured surface. Using an overturned bowl (about 5 inches across), cut out circles about 3 at a time from each piece of dough. After cutting out all your circles, gather all dough scraps, reroll, and cut out a final time. Place 1/4 cup filling on one side of a dough circle. Wet the edges of the dough with the water. Fold the dough over to form a half circle. Pinch the edge of the dough together. Crimp the edge with a fork. Repeat the process until all the filling is used. The pocket pies can be frozen at this point.
• Place the pocket pies on the prepared baking sheet and chill for a few minutes. Prick each pie on top twice with a fork. When ready to bake, beat the egg with 1 tablespoon water. Brush the egg wash over each pocket pie. Bake for 20 to 25 minutes, until golden brown. Let rest for 5 minutes before serving. The pies can be cooled and frozen to reheat in the microwave.