This delicious recipe for chicken potpie comes from Chef John Delucie.
- Servings: 4
Source: The Martha Stewart Show, April Spring 2007
- 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
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.