Name: Mushroom-Marjoram Chicken Potpie
Prep time: 45 min
Total time: 105 min
Ingredients: 1.25 cups all-purpose flour (spooned and leveled), plus more for work surface; 1 teaspoon sugar; 0.25 teaspoon fine salt; 0.5 cup (1 stick) cold unsalted butter, cut into ½-inch pieces; 3 to 5 tablespoons ice water; 5 tablespoons unsalted butter; 1 medium yellow onion, diced small (1 ½ cups); 10 ounces button mushrooms, trimmed and quartered; 2 garlic cloves, minced; 0.5 cup all-purpose flour (spooned and leveled); 4 cups low-sodium chicken broth; 1 cup frozen peas; Coarse salt and ground pepper; 3 cups shredded cooked chicken (15 ounces); 1 tablespoon chopped fresh marjoram (or 1 teaspoon dried)

Mushroom-Marjoram Chicken Potpie

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Martha Stewart Test Kitchen

Updated on May 16, 2017

Prep Time:

45 mins

Total Time:

1 hrs 45 mins

Servings:

Button mushrooms join the chicken in the rich filling of this variation on our Classic Chicken Potpie.

Ingredients

For the Crust

1 ¼ cups all-purpose flour (spooned and leveled), plus more for work surface
1 teaspoon sugar
¼ teaspoon fine salt
½ cup (1 stick) cold unsalted butter, cut into ½-inch pieces
3 to 5 tablespoons ice water

For the Filling

5 tablespoons unsalted butter
1 medium yellow onion, diced small (1 ½ cups)
10 ounces button mushrooms, trimmed and quartered
2 garlic cloves, minced
½ cup all-purpose flour (spooned and leveled)
4 cups low-sodium chicken broth
1 cup frozen peas
Coarse salt and ground pepper
3 cups shredded cooked chicken (15 ounces)
1 tablespoon chopped fresh marjoram (or 1 teaspoon dried)

Directions

Make the crust: In a food processor, pulse together flour, sugar, and salt. Add butter and pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Sprinkle with 3 tablespoons ice water. Pulse until dough is crumbly but holds together when squeezed (if necessary, add up to 2 tablespoons ice water); do not overmix. Form dough into a disk, wrap tightly in plastic, and refrigerate until firm, 1 hour or overnight (or freeze, up to 1 month).
Preheat oven to 375 degrees. Make the filling: In a large pot, melt butter over medium-high. Add onion and mushrooms and cook until softened, 8 minutes. Add garlic and cook until fragrant, 30 seconds. Add flour and stir to coat vegetables. Slowly add broth, whisking constantly until sauce is smooth. Bring to a boil, reduce heat, and simmer until thickened, 5 to 7 minutes. Stir in peas. Season with salt and pepper, then stir in chicken and marjoram. Pour filling into a 2-quart baking dish.
On a floured work surface, roll out dough to 1/8-inch thickness. Place dough over dish and fold overhang inward while pinching to crimp edge. Cut vents in dough. Place dish on a rimmed baking sheet and bake until crust is golden brown and filling is bubbling around edge, 45 to 50 minutes. Let cool 15 minutes before serving.