We just love American classics and chicken pot pie is definitely one of them.
This recipe includes mushrooms and was a little adapted from a Martha Stewart’s Living magazine recipe and I’m sure that if you like chicken pot pie you’ll love this one.
- * Pâte Brisée:
- 2½ cups all-purpose flour
- 1 tbsp sugar
- 1 tsp salt
- 2 sticks + 2 tbsp cold unsalted butter, cut into small pieces
- * Filling:
- 1½ ounces chopped bacon
- 1 tbsp olive oil
- 1 medium onion, chopped
- 6 ounces fresh mushrooms (choose your favorite), chopped
- 3 medium carrots, sliced ¼ inch thick
- 1 celery stalk, finely sliced
- Salt an pepper to taste
- ¼ cup + 1½ tsp all-purpose flour
- 3 cups chicken stock
- 2 pounds boneless, skinless chicken breast halves, cut into 1-inch cubes
- 3 tbsp heavy cream
- *Pâte Brisée
- In a food processor mix flour, sugar and salt.
- Add butter and pulse for around 10 seconds or until mixture resembles coarse meal.
- Add ¼ cup ice water over mixture and pulse until it holds together when pressed between 2 fingers. Add the water little by little so you get the right texture. Add a little more water, if necessary.
- Wrap dough in plastic wrap and refrigerate for at least 1 hour.
- Cook bacon until crisp, around 10 minutes. Transfer bacon to a plate.
- Add oil, onion and cook until translucid. Add mushrooms, carrots and celery and cook until softened, around 10 minutes.
- Season with salt and pepper. Stir in flour, mixing well.
- Add chicken stock, bring to a simmer and cook until thickened, around 5 minutes.
- Add heavy cream and chicken and simmer until chicken is cooked, around 5 minutes. Return bacon to saucepan.
- *Assembling Pot Pies:
- Divide filling among 8 medium ramekins and preheat the oven to 375F.
- On a lightly floured surface roll out the dough, around ¼ inch thick.
- 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 and freeze for 20 minutes.
- Bake until toppings are golden and fillings are bubbling, around 40 minutes.
Too lazy to make pate brisee? Use store-bought puff pastry.
If you are just a little lazy, make the pastry one day in advance.
This recipe was good for 8 individual pot pies, so we baked 3 and stored the others in the freezer.
And very important, our daughter Isabella loved it, so it was good for the whole family 🙂