Modern Chicken Potpie Recipes

CHEESY CHICKEN POT PIE

Steps:

• In a medium saucepan combine the stock, chicken, peas, celery and carrots. Bring to a boil.
• Mix cornstarch with milk and stir into stock mixture. Cook stirring constantly for 5 minutes. Remove from heat and let cool for 1 hour.
• Preheat oven to 325 degrees F (175 degrees C).
• Stir cheese into filling mixture and pour into a 9 inch pie crust. Top with second crust, seal edges and cut slits in top crust. Place on a cookie sheet and bake for 35 to 40 minutes or until top crust is golden brown.

CHICKEN POTPIE

Steps:

• In a Dutch oven, heat oil over medium heat and sauté the chicken, in batches, until lightly golden but not cooked through. Set aside.
• In the same, cleaned pan, melt 2 tablespoons butter. Sauté the onions until golden brown, about 5 minutes. Remove to bowl with the chicken. Repeat with carrots and celery and then mushrooms. In a separate pan, heat stock to boiling.
• Clean Dutch oven again. Melt remaining butter over medium heat. Whisk in flour and cook until pale gold, 2 minutes. Whisk in boiling stock, half-and-half, herbs, sherry and salt and pepper and heat to a slow boil. Reduce heat and simmer 5 minutes or until thick enough to coat a spoon. (If too thick, add more stock.) Stir in 2 tablespoons lemon juice, the chicken and vegetables. Cover with buttered parchment. (Pie can be prepared ahead to this point and refrigerated until 1 hour before cooking.)
• Preheat oven to 425 degrees. Roll out the pastry into a square just less than 1/2 inch thick and, using a very sharp knife, cut a round the size of the pot. Line a rimmed baking sheet with parchment and invert the round on top. (Sprinkle the scraps with sugar, twist them into corkscrew shapes and bake them as cookies.) If using Dufour, follow package directions.
• Brush pastry with egg wash, without letting any drip down the sides, which will prevent it from rising evenly. Prick all over with a fork. (For a flatter, denser crust, omit the wash, cover pastry with a second sheet of parchment paper and a second sheet pan on top, forming a sandwich. This keeps the puff pastry from rising and provides a crunchy, buttery pastry.)
• Bake pastry until puffed, browned and crisp, 15 to 20 minutes. Reduce heat to 350 degrees and bake until cooked through, 15 to 20 minutes longer.
• Reduce oven temperature to 275 degrees. Bake chicken mixture until sauce is bubbly around edges and chicken is just cooked through, about 30 minutes. Place baking sheet with pastry in oven to reheat the last 10 minutes of cooking.
• To serve: Remove parchment from Dutch oven and taste sauce. Adjust seasoning and stir in remaining lemon juice if needed. Slide pastry onto chicken mixture and display your pie. Back in the kitchen, cut the crust into wedges with a serrated knife. Spoon chicken onto warmed plates, stick a corner of a wedge into each serving and garnish with rosemary.

MODERN CHICKEN POTPIE RECIPE

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

BEST HOMEMADE CHICKEN POT PIE

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Melt butter in a large, deep skillet over medium-high heat. Add onion, carrot, celery, salt, and rosemary and cook, stirring often, until onion is translucent, about 5 minutes. Stir in flour and cook for 1 minute.
• Stir in chicken broth and cream and bring to a simmer. Reduce heat and cook, stirring often, until thick and creamy and vegetables have started to soften, about 5 minutes. Stir in chicken, peas, and parsley until well combined. Season with salt and pepper and remove from the heat.
• Place one crust in the bottom of a 9-inch pie plate. Add filling and place second crust on top. Press crusts together to seal around the edges and use fingers to crimp the dough. Cut small slits in the top and transfer to a rimmed baking sheet.
• Bake in the preheated oven until golden and bubbly, about 30 minutes. Tent the edges with foil while baking if they become too brown. Let stand 10 minutes before serving.