No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Chicken and Mushroom Potpies

This classic version of chicken potpie keeps the usual pate brisee crust. Smoky bacon adds extra flavor to the filling.

  • prep: 1 hour
    total time: 2 hours 15 mins
  • servings: 8

advertisement

advertisement

Ingredients

For the Filling

  • 1 1/2 ounces bacon, finely chopped
  • 1 tablespoon extra-virgin olive oil
  • 1 medium onion, chopped
  • 6 ounces cremini mushrooms, quartered
  • 3 medium carrots, sliced 1/4 inch thick
  • 1 celery stalk, thinly sliced
  • Coarse salt and freshly ground pepper
  • 1/4 cup plus 1 1/2 teaspoons all-purpose flour
  • 3 cups chicken stock
  • 2 1/4 pounds boneless, skinless chicken breast halves and thighs, cut into 1-inch cubes
  • 3 tablespoons heavy cream

For the Topping

  • 1 disk Pate Brisee
  • All-purpose flour, for surface
  • 1 large egg, lightly beaten for egg wash

Cook's Note

Filling can be refrigerated for up to 3 days. Top with pate brisee just before baking.

Directions

  1. Step 1

    Make the filling: Cook bacon in a large saucepan over low heat until crisp, about 10 minutes. Transfer bacon to a plate using a slotted spoon. Raise heat to medium, and add oil. Add onion, and cook until translucent, about 8 minutes. Add mushrooms, carrots, and celery, and cook until softened, about 10 minutes. Season with salt and pepper. Stir in flour.

  2. Step 2

    Add stock, and bring to a simmer. Cook until thickened, about 5 minutes. Add chicken and cream. Simmer until chicken is just cooked through, about 5 minutes. Return bacon to saucepan. Let cool.

  3. Step 3

    Divide filling among eight 4-inch (12 ounce) ramekins. 4. Preheat oven to 375 degrees. Make the topping: Roll out pate brisee to a 1/4-inch thickness on a lightly floured surface. Cut out 8 circles that are 1 inch wider than the ramekins. Top ramekins with dough, and crimp edges with a fork to seal. Brush dough with egg wash. Freeze for 20 minutes.

  4. Step 4

    Bake until toppings are golden and fillings are bubbling, about 40 minutes.

Source
Martha Stewart Living, October 2011

advertisement

advertisement

Reviews (1)

  • 28 Nov, 2011

    This is a wonderful recipe and I received rave reviews from Family. We actually used leftover Turkey and it was great!!!!