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Individual Chicken Potpies with Mushrooms and Peas

  • yield: Serves 4
Photography: Mikkel Vang

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Ingredients

For the Potatoes

  • 1 pound Yukon gold potatoes, peeled and cut into 1 1/2-inch pieces
  • 3/4 pound russet potatoes, peeled and cut into 1 1/2-inch pieces
  • 4 cloves garlic
  • 1/2 cup nonfat milk
  • 2 tablespoons unsalted butter
  • 1/4 teaspoon coarse salt
  • Freshly ground pepper

For the Filling

  • 2 teaspoons olive oil
  • 1 large shallot, minced (about 1/4 cup)
  • 10 ounces button mushrooms, quartered
  • 1/4 teaspoon coarse salt
  • 2 teaspoons chopped fresh flat-leaf parsley
  • 2 teaspoons chopped fresh thyme
  • 1 1/2 cups homemade or low-sodium canned chicken stock, skimmed of fat
  • 2 cups cold plus 1 tablespoon water
  • 1 dried bay leaf
  • 4 small leeks, (about 1 1/4 pounds), white and light-green parts, cut into 1/8-inch rounds, washed thoroughly and drained
  • 1 whole boneless and skinless chicken breast, (about 1 1/8 pounds), cut into 1-inch pieces
  • 1/2 pound shelled fresh or frozen peas
  • 1 teaspoon cornstarch

Directions

  1. Step 1

    Make the potatoes: Place potatoes and garlic in a medium saucepan. Cover with cold water; bring to a boil over high heat. Reduce heat to a bare simmer; cook until potatoes are easily pierced with a fork, about 15 minutes. Drain; pass through a food mill into a large bowl. In the same pan, heat milk, butter, and the salt. Pour over potatoes; stir to combine. Season with pepper; cover, and keep warm.

  2. Step 2

    Make the filling: Heat broiler with rack in lowest position. In a medium saute pan, heat the oil over medium heat, and add shallot. Cook until soft, about 3 minutes. Stir in the mushrooms and the salt. Cook, stirring occasionally, until lightly golden and beginning to soften, about 8 minutes. Add parsley and thyme; remove from heat. Divide evenly among four 2-cup ovenproof dishes.

  3. Step 3

    Bring stock, 2 cups water, and bay leaf to a boil in a medium saucepan; add leeks and chicken. Reduce heat to medium; simmer until chicken is cooked through, about 4 minutes. Add peas; immediately turn off heat. Using a slotted spoon, divide chicken mixture evenly among baking dishes. Reserve 1 cup cooking liquid in saucepan; set aside remainder for another use (store in an airtight container in refrigerator up to 2 days).

  4. Step 4

    In a small bowl, combine cornstarch with about 1 tablespoon water; whisk until smooth. Slowly whisk into reserved broth in saucepan, and bring to a simmer over medium heat. Cook 1 minute, and ladle into baking dishes, dividing evenly. Spoon about 1 cup potato mixture on top of each dish, and place under broiler until tops begin to brown, 10 to 12 minutes. Remove from broiler, and serve hot.

Source
Martha Stewart Living, September

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Reviews (1)

  • 19 Feb, 2008

    Wow!
    love, reveeillon !!!