This golden-crust-covered stew is the ultimate comfort food
Come snow season, there is nothing as fabulous as a great pot pie. Chicken is the most famous kind, but you can throw just about anything into the filling of this warming dish and it will come out delicious. Making the piecrust is the most intimidating part, but don’t worry, I’ve got a workaround. If you’re a mover and a baker, just use your favorite piecrust recipe and rock on, but using store-bought pie crust, puff pastry, or even Pillsbury biscuits makes this pot pie’s amount-of-work-to-tastiness ratio a major wintertime win.
Traditional Chicken Pot Pie
1 heaping handful shallots, peeled and diced
3 carrots, peeled and diced
1 heaping handful mushrooms (any kind), sliced
1 good drizzle of olive oil
1 plop butter (optional)
2 coffee cups shredded cooked chicken
2 pinches flour
2 coffee cups chicken stock
1 drizzle white wine or dry sherry (optional)
1 handful fresh thyme, chopped
1 coffee cup frozen peas, thawed
1 plop Dijon mustard
Salt and pepper to taste
1 coffee cup heavy cream
1 beaten egg
Store-bought pie crust, puff pastry, or roll of biscuits
Preheat oven to 400 degrees. In a large pot, sauté shallots, carrots, and mushrooms in the olive oil until soft (I throw in a plop of butter for added flavor). Toss in cooked chicken (a store-bought rotisserie chicken works great). Cook over low heat for 5 minutes until nice and hot. Sprinkle in flour. Add chicken stock (and optional white wine or sherry for extra yum factor) and cook for 10 minutes. Mix in thyme, peas, and Dijon mustard; season with salt and pepper. Cook for a minute then drizzle in cream. Cook for 10 minutes over medium heat until mixture starts to thicken; pour into four individual ovenproof ramekins (if using biscuits) or a large, deep baking pan. If topping with Pillsbury biscuits, bake your filling in the ramekins for 10 minutes, remove from oven, place a biscuit on top of each, and bake another 10 minutes or so until biscuits look done. If using pie crust or puff pastry, cut an area of dough big enough to cover your dish and press it around the edges. Use a knife to make score marks in the top of the piecrust, or five to six pricks if using puff pastry, so steam can escape. Beat your egg with a drizzle of water and brush over the top of the crust and the pinched sides. Bake until the pie is golden and crispy looking, about 15 to 20 minutes.
Make it Veggie: Sauté chopped broccoli and cauliflower with the shallots, carrots, and mushrooms (diced zucchini, green beans, summer squash, and frozen or fresh corn also work great). Replace chicken with cooked diced potatoes, any kind, peeled or unpeeled. Swap chicken stock for veggie broth.
By Chef Rossi
Photographed by Cayla Zahoran
Food and prop styling by Nicole Twohy
This piece originally appeared in the December/January 2017 print edition of BUST Magazine. Subscribe today!
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