Chicken Potpie
Creamy Chicken Pot Pies: Dive into a delicious comfort food experience with these rich and flavorful individual pot pies. A creamy mixture of chicken, mushrooms, leeks, and peas is enveloped in a buttery, flaky pastry crust, making each bite a true delight. Let these delightful pot pies warm your soul on a cozy evening at home.
— Constant Cookbook
Ingredients
- 6 tablespoons unsalted butter
- 1/2 lb. button mushrooms, quartered
- 1 cup chopped leeks, white and pale green parts
- 1/2 cup finely diced carrots
- 1/3 cup fresh or thawed frozen peas
- 1/3 cup plus 1 Tbs. all-purpose flour
- 4 1/2 cups chicken stock
- 1/3 cup dry sherry
- 2 tsp. minced fresh tarragon
- 4 cups shredded cooked chicken
- Kosher salt and freshly ground pepper
- Basic pie dough for a double-crust pie (see recipe at left)
- 1 large egg
Instructions
- To make the sauce and vegetables, in a large frying pan, melt 1 Tbs. of the butter over medium heat. Add the mushrooms and cook, stirring occasionally, until they begin to brown, about 6 minutes. Stir in the leeks and carrots, cover and cook, stirring occasionally, until the leeks are tender, about 5 minutes. Remove from the heat and stir in the peas.
- In a large saucepan, melt the remaining 5 Tbs. butter over medium-low heat. Whisk in the flour and let bubble gently for 1 minute. Gradually whisk in the stock and sherry and then the tarragon. Bring to a boil, whisking frequently. Stir in the shredded chicken and the mushroom-leek mixture and season with salt and pepper. Let cool until lukewarm, about 1 hour.
- Preheat an oven to 400°F. Spoon the chicken mixture into six 1 1/2-cup ovenproof soup crocks or ramekins.
- Place the unwrapped dough on a lightly floured work surface and dust the top with flour. (If the dough is chilled hard, let it stand at room temperature for a few minutes until it begins to soften before rolling it out.) Roll it out into a rectangle about 20 by 13 inches and 1/8 inch thick. Using a 6-inch saucer as a template, use a knife to cut out 6 rounds. Beat the egg with a pinch of salt. Lightly brush each round with the egg. Place 1 round, egg side down, over each ramekin, keeping the pastry taut and pressing it around the ramekin edges to adhere. Place the ramekins on a rimmed baking sheet. Lightly brush the tops with the egg. Bake until the pastry is puffed and golden brown, about 25 minutes. Transfer each ramekin to a dinner plate and serve. Serves 6.
- Variation: Use biscuit dough (see recipe at left) in place of the pastry dough. Roll out the dough 1/2 inch thick, then cut out rounds to fit just inside the rim of each ramekin. Bake at 400°F until the biscuit topping is golden brown, about 20 minutes.
- Adapted from Williams-Sonoma <i>Comfort Food,</i> by Rick Rodgers (Oxmoor House, 2009).
Yield
Serves 6.
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