Chicken, Mushroom, and Bacon Potpies
These rich, savory pies take cues from coq au vin, the classic French dish of chicken braised in red wine. If you want to make one large potpie instead of individual ones, you will only need to make a half recipe of Pâte Brisée.
Martha Stewart Living, March 2022
Gallery
Credit:
Chris Simpson
Recipe Summary
Ingredients
Directions
Cook's Notes
To make one large potpie, roll out one disc of crust into a 1/8-inch-thick round or rectangle that's slightly larger than a 2 1/2-quart baking dish (such as a 9 1/2-to-10-by-2-inch-deep round one). Drape it over the cooled filling. Cut 5 vents in dough and brush with egg before baking.
Variations
PARMESAN CRUST
Add 3 tablespoons grated Parmigiano-Reggiano and 1/2 teaspoon freshly ground pepper to the pie crust's dry ingredients.