Potpies are an excellent way to use up leftover roast chicken. This recipe was modified from one I found in the Williams Sonoma cookbook Chicken which I received for Christmas. Here, the potpies come together quickly because the recipe calls for store-bought pastry. Be sure to choose a good-quality brand.
With the crazy weather we have been having lately this was a well-deserved bit of comfort food!
4 Tbs. (1/2 stick) unsalted butter, cut into 1/2-inch cubes
1/4 cup all-purpose flour
1 1/2 cups chicken stock
1 cup low-fat milk
1/2 cup white wine
1/2 tsp. chopped fresh thyme
1 bay leaf
1/2 cup chopped yellow onions
1/2 cup corn
1/2 cup peeled and chopped carrots
1/2 cup chopped white button mushrooms
1/2 cup chopped red-skinned potatoes
1 cup chopped cooked chicken
1/2 cup cooked fresh or frozen peas
Salt and freshly ground pepper, to taste
prepared pie pastry
1 egg, beaten with 1 tsp. water
Preheat an oven to 375ºF.
In a large saucepan over medium heat, melt the butter. Add the flour and cook, stirring constantly, until the mixture smells fragrant and nutty, 1 to 2 minutes.
Slowly add the stock, wine, and milk, whisking until smooth, and bring to a boil.
Add the thyme, bay leaf, onions, celery, carrots and mushrooms and cook until the vegetables are tender, about 5 minutes.
Add the potatoes, chicken, corn, peas, salt and pepper and cook until the potatoes are tender, about 5 minutes.
Remove from the heat and let cool for 5 minutes.
Remove the bay leaf and discard.
Divide the filling among 4 ovenproof bowls and place on a baking sheet.
Brush the rims of the bowls with water.
Place 1 pastry square on top of each bowl, pressing lightly on the edges.
Brush the pastry with the egg mixture. You moticed int eh picture above that I gently pressed a leaf of flat-leaf parsley onto the egg brushed pastry.
Bake until the pastry is golden brown, about 30 minutes. Let rest for 5 minutes before serving. Serves 4.
Oh man, I LOVE chicken pot pies; they're like the ultimate comfort food but I rarely make them. Way, way fattening. I made this bean and beef pie for Chris that he loves, that I haven't made in 12 years a few weeks ago. I should post that recipe. Oh and I did a seafood potpie by the Barefoot Contessa three years ago that was really good.
Posted by: Kim | January 09, 2008 at 08:46 PM
OK This is one I will try except between you, Palma and Judith, there is a whole stack waiting to be tried. I can't keep up.
Posted by: Jane | January 10, 2008 at 01:01 AM
You must have read my mind....I was looking for a chicken pot pie recipe. Now thanks to you, I have an easy peasy one to test out! They look yummy in the tummy. I just need to stay home and cook for a change!
Posted by: Rose | January 10, 2008 at 11:44 AM
Kim - one of the things I did with this one was to try and decrease the hat content - I used less butter, got rid of the puff pastry, the originally recipe called for half anf half - I used low-fat milk, etc.
Jane - we'll send you the cook book! LOL
Come on Rose, I know that you do not cook! *smile*
Posted by: Jerry | January 10, 2008 at 02:07 PM