Modern Chicken Potpie
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- 1tablespoon vegetable oil
- 1garlic clove, peeled and smashed
- 6ounces bacon or pancetta, preferably thick-cut, sliced into strips
- 1medium onion, chopped
- 8ounces mushrooms, such as button or cremini, thickly sliced
- ¼cup all-purpose flour
- 1teaspoon dried thyme
- ½teaspoon paprika
- Salt and ground black pepper
- 1pound boneless chicken thighs, cut into bite-size pieces
- 2tablespoons butter
- 2½cups rich chicken stock
- ¼cup Marsala, Madeira or sherry
- 1tablespoon sherry vinegar
- 2tablespoons finely chopped parsley, more for garnish
- 19-inch pie crust, chilled, or 1 sheet puff pastry
- 1egg, beaten with 1 tablespoon water
Nutritional analysis per serving (6 servings)
458 calories; 34 grams fat; 11 grams saturated fat; 0 grams trans fat; 15 grams monounsaturated fat; 5 grams polyunsaturated fat; 16 grams carbohydrates; 1 gram dietary fiber; 3 grams sugars; 21 grams protein; 680 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
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.
- Step 3
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.
- Step 4
Heat oven to 400 degrees.
- Step 5
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.
- Step 6
Bake until crust is browned and filling is bubbling, 20 to 30 minutes.
- Step 7
Let cool slightly, at least 10 minutes, before serving with a big spoon. If desired, garnish each serving with parsley.
- To make individual potpies, divide the mixture among 6 large ramekins, mini pie pans or ovenproof bowls. Roll the pastry out into a rectangle and cut into 6 squares, each one large enough to cover the filling and drape over the rim of the dish. Lightly place a pastry square over each dish and evenly fold down the four corners on the outside edge. Press gently to seal. Snip or cut a few slits in the top. Place on a cookie sheet for baking.
- Leftover cooked chicken (or turkey) can be used instead of raw. Add the flour mixture by itself in step 3. Cut leftover chicken into bite-sized pieces and stir into the pan at the end of step 3 to heat through.
Private Notes
Comments
Nice simple recipe and I used Melissa Clark's all-butter crust and simply laid the crust over the cast iron skillet i prepped everything in.
Two things:
don't waste a plastic bag to flour the chicken. i use a small steel mixing bowl with a lid or a tupperware and just toss the stuff around in it. takes two seconds to wash. no junk added to the landfill.
i added blanched diced carrots and potatoes. my daughter insists on vegetables in a chicken pot pie.
How about cooking in a cast iron pan and then baking it in there once it has its crust cover?
For an easier version dispense with the crust altogether and top with grated cheese -- Parmesan, grana, Gruyere, or Comte -- and make a gratin.
One of the very few disappointing NYT recipes. Took all afternoon to make. Bacon fat never fully rendered, even when I turned the heat up. Recipe calls for way too much chicken broth. Following (belatedly) a reviewer’s advice, I poured off much of the liquid before baking, losing a lot of flavor in the process. Still, it never thickened, so we had low-flavor chicken pot soup. Not sure I’ll attempt it again.
This is a delicious and successful modernization. However I’d prefer to bring back some or all of the traditional vegetables.
My whole family (2 kids under 11) loved this recipe! Stick with it as written, but reduce the amount of stock to 1.5 to 2 cups rather than the 2.5 cups called for. The amount needed will depend on the amounts of liquid let off the by the onions and mushrooms. Add more stock as needed beyond the first 1.5 cups.
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