Maybe you’re experiencing a long streak of below-freezing temperatures. Maybe you’ve had a rotten week. Or, maybe you just crave a dish you ate as a kid that brings back warm memories. We all have those days where we just need some comfort food, and Chicken Potpie is definitely comfort food.
Growing up, I only remember the frozen supermarket version. In my mom’s defense, there wasn’t much we ate as kids that wasn’t homemade. {I didn’t even know macaroni and cheese CAME in a box until later in life.} But I don’t believe she ever tackled these little spaceships of molten hot goodness.
Homemade beats the frozen store-bought versions, hands down. This recipe is perfect for when you can hang out near the kitchen for an afternoon.
And making these pies in individual ramekins is a great way to serve them.
If you want a shortcut, see the note below the recipe.
- 2 cups peeled, coarsely chopped carrots
- 1 large onion, coarsely chopped
- 1 leek, coarsely chopped
- 1 3-pound whole chicken
- 4 celery stalks, coarsely chopped
- 6 sprigs thyme
- 1 cup dry white wine
- 1 tablespoon kosher salt
- 1 teaspoon whole black peppercorns
- 1 tablespoon concentrated tomato paste {from tube}
- 2 tablespoons dried chanterelle or shiitake mushrooms
- 1 cup ½" slices peeled carrots
- 1 cup fresh (or frozen, thawed) peas
- 1 cup red (purple) pearl onions
- ½ cup (1 stick) unsalted butter
- ¾ cup all-purpose flour
- 6 fresh sage leaves
- 4 thyme sprigs
- 2 sprigs rosemary
- 1 cup button mushrooms, halved if large
- 1 cup ¼" rounds sliced fingerling potatoes
- 1 egg, beaten to blend
- Coarse sea salt and coarsely ground black pepper, optional
- 1 package refrigerated pie dough
- Preheat oven to 400°. Place carrots, onion, and leek on a rimmed baking sheet and roast until golden brown, about 30 minutes. Transfer to a large pot fitted with a lid. Add chicken, breast side down, celery, thyme sprigs, wine, salt, and peppercorns to pot. Add 8 cups water to cover and bring to a boil. Reduce heat to low and simmer gently for 10 minutes. Remove pot from heat, cover, and poach chicken until cooked through, about 35 minutes.
- Remove chicken from pot and set aside until cool. Reserve broth. Shred meat; discard skin and bones. Set a large strainer over another pot. Strain broth into clean pot. Stir in tomato paste. Return to medium heat and simmer, uncovered, until reduced to 5 cups, about 40 minutes. DO AHEAD: Can be made 1 day ahead. Chill uncovered until cool. Cover chicken and broth separately; keep chilled. Rewarm broth before continuing.
- Place dried chanterelles in a small bowl and cover with 1 cup hot water. Let steep for 10 minutes; set aside. Reserve soaking liquid. Cook carrots in a large saucepan of boiling salted water until crisp-tender, about 2 minutes. Using a slotted spoon, transfer to a medium bowl. Add onions to saucepan and cook until crisp-tender, about 2 minutes. Remove from pot and set aside; let cool. Peel onions.
- In a large heavy saucepan, melt butter over medium heat. Whisk in flour. Cook over medium-low heat, whisking constantly, until golden brown, about 10 minutes. Whisk in herbs and warm broth from chicken. Using a slotted spoon, transfer chanterelles to saucepan. Pour in soaking liquid, leaving sediment behind. Simmer for 20 minutes.
- Set a strainer over another large pot. Strain broth into pot; discard solids. Add chicken, carrots, onions, peas, mushrooms, and potatoes. Bring to a simmer. DO AHEAD: Can be made 1 day ahead. Chill uncovered until cool; cover and keep chilled. Rewarm before continuing.
- Preheat oven to 400°. Spoon filling into 6 (10 ounce) ramekins. Cut pie dough into ¾ inch wide strips. Weave strips over filling. Coat with cooking spray.
- Place pot pies on a rimmed baking sheet. Bake until crust is golden brown and filling is bubbly, about 35 minutes.
Could you substitute a shredded rotisserie chicken and packaged chicken broth to save time? Sure. Just skip steps 1 & 2, and use 5 cups of broth in step 4 {instead of the reserved broth from making the chicken}.
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