Reviews (1) Add Rating & Review 11 Ratings 5 star values: 3 4 star values: 1 3 star values: 2 2 star values: 4 1 star values: 1 Martha Stewart Member Rating: Unrated 11/28/2011 This is a wonderful recipe and I received rave reviews from Family. We actually used leftover Turkey and it was great!!!!
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Gallery Chicken and Mushroom Potpies Credit: Jonathan Lovekin Recipe Summary prep: 1 hr total: 2 hrs 15 mins Servings: 8 Yield: Makes eight 4-inch potpies
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 Notes Filling can be refrigerated for up to 3 days. Top with pate brisee just before baking.
Gallery Chicken and Mushroom Potpies Credit: Jonathan Lovekin
Recipe Summary prep: 1 hr total: 2 hrs 15 mins Servings: 8 Yield: Makes eight 4-inch potpies
Gallery
Chicken and Mushroom Potpies Credit: Jonathan Lovekin
Chicken and Mushroom Potpies
Credit: Jonathan Lovekin
Chicken and Mushroom Potpies
Recipe Summary prep: 1 hr total: 2 hrs 15 mins Servings: 8 Yield: Makes eight 4-inch potpies
Recipe Summary
prep: 1 hr total: 2 hrs 15 mins
Servings: 8 Yield: Makes eight 4-inch potpies
prep: 1 hr
total: 2 hrs 15 mins
prep:
1 hr
total:
2 hrs 15 mins
Servings: 8
Yield: Makes eight 4-inch potpies
8
Makes eight 4-inch potpies
Ingredients
Ingredients
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
1 disk Pate Brisee All-purpose flour, for surface 1 large egg, lightly beaten for egg wash
Directions
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.
Cook’s Notes
Filling can be refrigerated for up to 3 days. Top with pate brisee just before baking.
Reviews (1)
Add Rating & Review 11 Ratings 5 star values: 3 4 star values: 1 3 star values: 2 2 star values: 4 1 star values: 1
Martha Stewart Member Rating: Unrated 11/28/2011 This is a wonderful recipe and I received rave reviews from Family. We actually used leftover Turkey and it was great!!!!
Reviews (1)
Add Rating & Review 11 Ratings 5 star values: 3 4 star values: 1 3 star values: 2 2 star values: 4 1 star values: 1
Add Rating & Review
11 Ratings 5 star values: 3 4 star values: 1 3 star values: 2 2 star values: 4 1 star values: 1
11 Ratings 5 star values: 3 4 star values: 1 3 star values: 2 2 star values: 4 1 star values: 1
11 Ratings 5 star values: 3 4 star values: 1 3 star values: 2 2 star values: 4 1 star values: 1
5 star values: 3 4 star values: 1 3 star values: 2 2 star values: 4 1 star values: 1
Martha Stewart Member Rating: Unrated 11/28/2011 This is a wonderful recipe and I received rave reviews from Family. We actually used leftover Turkey and it was great!!!!Martha Stewart Member
Rating: Unrated 11/28/2011
This is a wonderful recipe and I received rave reviews from Family. We actually used leftover Turkey and it was great!!!!
Rating: Unrated
All Reviews for Chicken and Mushroom Potpies
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Chicken and Mushroom Potpies
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
