Jonathan Lovekin
Recipe

Chicken and Mushroom Potpies

Prep: 1 hr
Total: 2 hr 15 mins
Serves 8, Makes eight 4-inch potpies

Directions

  • 1Make 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.
  • 2Add 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.
  • 3Divide filling among eight 4-inch (12 ounce) ramekins.
  • 4Preheat 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.
  • 5Bake until toppings are golden and fillings are bubbling, about 40 minutes.

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

Cook's Notes

Filling can be refrigerated for up to 3 days. Top with pate brisee just before baking.

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