If you're thinking you want comfort food for dinner tonight, try this classic version of chicken potpie, which keeps the usual pate brisee crust but adds mushrooms to the mix. Smoky bacon adds extra flavor to the filling.



For the Filling
For the Topping


Instructions Checklist
  • 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.

  • 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.

  • Divide filling among eight 4-inch (12 ounce) ramekins.

  • 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.

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

Cook's Notes

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

Reviews (1)

11 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 4
  • 1 star values: 1
Rating: Unrated
This is a wonderful recipe and I received rave reviews from Family. We actually used leftover Turkey and it was great!!!!