This is the definitive pot pie recipe: a creamy chicken stew loaded with onions, peas, mushrooms, and carrots, and baked under a rich, flaky crust. It's comfort in a bowl.
Classic Chicken Pot Pie
Chicken Pot Pie with Phyllo Crust
Chicken Pot Pie with Fennel and Mushrooms in a Potato Bowl
Classic Chicken Pot Pie
by Abigail Johnson Dodge
For the crust
9 oz. (2 cups) unbleached all-purpose flour
3/4 tsp. table salt
6 oz. (12 Tbs.) cold unsalted butter, cut into 10 pieces
For the filling
5 Tbs. olive oil
2-1/2 lb. boneless, skinless chicken thighs or breasts
Kosher salt and freshly ground black pepper
1/2 lb. medium cremini mushrooms, quartered (2 cups)
1-1/2 cups frozen pearl onions, thawed and patted dry
4 medium carrots, peeled and sliced 1/2 inch-thick (1-1/2 cups)
3 medium cloves garlic, minced
2 oz. (4 Tbs.) unsalted butter, cut into 3 pieces
2-1/4 oz. (1/2 cup) unbleached all-purpose flour
3 cups lower-salt chicken broth
1 cup half-and-half or heavy cream
1-3/4 lb. red potatoes, cut into 1/2-inch dice (5 cups)
1 cup frozen petite peas, thawed
1/4 cup dry sherry
1/4 cup chopped fresh flat-leaf parsley
2 Tbs. chopped fresh thyme
1-1/2 Tbs. Dijon mustard
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Chicken Pot Pie with Phyllo Crust
by Ellie Krieger
This recipe satisfies my most intense pot-pie yearnings, but it's a bit more sophisticated than the familiar food of my childhood. I skip the lunch-room vegetable mix in favor of keeping it all green and white inside with aromatic leeks, crisp green beans, fresh herbs, and chunks of chicken and potato smothered in a creamy sauce, topped with a flaky blanket of phyllo. Serves four.
Cooking spray
1-1/4 lb. boneless, skinless chicken breast halves, cut into 1/2-inch chunks
1 tsp. salt
1/2 tsp. freshly ground black pepper
2 Tbs. olive oil
2 leeks, bottom 4 inches only, trimmed, washed well, and chopped
2 stalks celery, chopped (about 1/2 cup)
2 medium white potatoes, left unpeeled and cut into 1/2-inch pieces
1/2 lb. fresh green beans, trimmed and chopped into 1/2-inch pieces
2 cloves garlic, minced (about 2 teaspoons)
1-1/2 cups nonfat milk
1/3 cup all-purpose flour
2 cups low-sodium chicken broth
1 cup peas, thawed if frozen
2 Tbs. chopped fresh flat-leaf parsley
1 Tbs. chopped fresh thyme
3 sheets frozen phyllo dough, thawed
2 Tbs. freshly grated Parmigiano Reggiano
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Chicken Pot Pie with Fennel and Mushrooms in a Potato Bowl
by David Burke
In this riff on the classic pot pie, a "bowl" of buttery whipped potatoes replaces the traditional pastry crust, while the stew gets sophisticated flavor from fennel and exotic mushrooms. Roasted baby carrots make a striking topper. Serves 4
For the stew
1-1/2 lb. bone-in, skin-on chicken thighs
Kosher salt and freshly ground black pepper
2 Tbs. olive oil
2 Tbs. all-purpose flour
1-1/2 cups lower-salt chicken broth
2 cups sliced mushrooms, such as oyster, hen of the woods, or chanterelles
1-1/2 cups small-diced fennel (from 1 small bulb)
1 cup small-diced carrot
1 cup fresh pearl onions, peeled, or frozen pearl onions, thawed
1 Tbs. chopped fresh thyme
2 Tbs. Dijon mustard
1 oz. (2 Tbs.) unsalted butter
2 Tbs. thinly sliced fresh chives
For the baby carrots
16 baby carrots with tops, peeled and trimmed with 1/2 inch of the tops intact
2 Tbs. olive oil
Kosher salt
For the whipped potatoes
3 lb. russet potatoes (about 4 medium)
Kosher salt
2/3 cup whole milk
3 oz. (6 Tbs.) unsalted butter, softened
Freshly ground black pepper
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