Chicken Potpie
Chef John DeLucie of the Waverly Inn shares his popular recipe for chicken potpie. Part 2.
Chicken Potpie
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Chicken Potpie
Chef John DeLucie of the Waverly Inn shares his popular recipe for chicken...
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The Martha Stewart Show, April Spring 2007
- Yield Serves 4
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Ingredients
- 4 boneless, skinless chicken breast halves
- 4 boneless, skinless chicken thighs
- 1 medium onion, coarsely chopped
- 2 ribs celery, cut crosswise into 1-inch pieces
- 3 carrots, coarsely chopped
- Coarse salt and freshly ground pepper
- 4 sprigs fresh thyme
- 2 cloves garlic, crushed
- 1 cup baby carrots
- 1 cup frozen green peas
- 1 cup fresh or frozen pearl onions
- 4 tablespoons plus 1 teaspoon unsalted butter
- 2 1/2 cups cremini mushrooms, trimmed and cut into quarters
- 4 tablespoons all-purpose flour
- 1 1/2 cups heavy cream
- 1 teaspoon hot sauce, such as Tabasco
- 1 1/2 teaspoons Worcestershire sauce
- 2 sheets frozen puff pastry
- 1 large egg, beaten
Directions
- Preheat oven to 425 degrees.
- Place chicken, chopped onion, celery, and chopped carrots in a large stockpot; season with salt and pepper and enough water to cover. Wrap thyme and garlic in a piece of cheesecloth and tie with kitchen twine to enclose; add to pot. Cover pot and place over medium heat; bring to a boil. Reduce heat to a simmer and cook until chicken is no longer pink, about 25 minutes. Strain, discarding vegetables, and reserve chicken and liquids separately; let cool and set aside.
- Meanwhile, bring a medium pot of salted water to a boil and prepare an ice-water bath. Add baby carrots to boiling water and cook until tender, about 5 minutes. Drain and immediately transfer to ice-water bath until cool. Drain; set aside. Place peas in boiling water and cook about 30 seconds; drain and set aside. Add pearl onions to boiling water and cook about 1 minute, transfer to ice-water bath until cool. Drain; set aside.
- Heat 1 teaspoon butter in a medium skillet over medium heat. Add mushrooms and cook until browned, 3 to 4 minutes; let cool.
- Cut chicken into bite-size pieces and place in a large nonreactive bowl along with baby carrots, peas, pearl onions, and mushrooms; set aside.
- In a medium skillet, heat remaining 4 tablespoons butter. Add flour and cook, stirring, for 1 minute. Add 1/2 cup of the reserved cooking liquid and heavy cream. Cook, stirring constantly, until liquid comes to a boil. Reduce heat to a simmer and cook for 2 minutes. Remove from heat and add hot sauce and Worcestershire sauce; season with salt and pepper. Add to bowl with chicken and vegetables; toss to combine.
- Divide mixture evenly between four 13-ounce shallow baking dishes. Cut puff pastry into four 8-inch circles and place on top of each of the bowls, crimping edges as desired. Cut a slit in the center of each piece of puff pastry to allow steam to escape; brush beaten egg over puff pastry.
- Transfer bowls to a baking sheet. Bake until puff pastry is golden brown and filling is bubbling, about 25 minutes. Let stand 5 minutes before serving.
Made this with bought chicken stock and Martha's "Classic Pot Pie" pie crust instead of puff pastry. AMAZING. So, so good. Will definitely be my go-to recipe for years. Next time I might make either more sauce or less filling, cause I like when there's extra to sop up with bread or potatoes!
Best Chicken Pot Pie!! My husband and daughter (3yrs) loved it. I skipped step one and instead just used Trader Joe's organic free range chicken stock and cubed and browned my chicken. Saved some time and extra steps and still turned out great!
This is really delicious. The only change I made is omitting the celery, as I am not a fan of it. I replaced it with leek and it tastes great!
this is so good, I will not try any other recipe for Chicken Pot Pie
Lots of steps but worth the time. Don't be afraid to season with s
This is the very best chicken pot pie I have ever made, or have ever tasted! Absolutely outstanding!
With this at our table, all that was said was "ahh" "oh so good" "delicious" and that went on with every bite. Even on a diet, try it, you will love it.