“This recipe is from www.HubertKeller.com and uses puff pastry and Madeira wine sauce rather than the typical heavy cream based sauces usually found in traditional pot pies.”
READY IN:
1hr 30mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 425°F.
  2. Generously season the chicken with salt and pepper and set aside.
  3. In a 3-quart stove-top casserole or sauté pan, cook bacon until almost crispy over medium high heat. Remove from pan with a slotted spoon and set aside.
  4. Reserve half of the bacon fat from the pan and add the chicken pieces, skin side down. Sear the chicken over medium high heat 3 to 4 minutes on each side, or until light brown.
  5. Remove chicken from pan and set aside.
  6. Add diced onion, carrot, thyme and garlic. Cook 2 minutes, stirring frequently.
  7. Add Madeira wine and bring to a boil.
  8. Add cooked bacon, chicken stock and chicken pieces.
  9. Turn heat to low, cover pan and cook 45 minutes at a low simmer.
  10. While chicken cooks, melt 1 tablespoon butter with sugar in a 10-inch skillet. Add pearl onions and baby carrots, stir to coat, and season lightly with salt and pepper.
  11. Add ¼ cup water, and bring to a boil.
  12. Cover the pan and let cook for 15 minutes at a low simmer, or until vegetables.
  13. are tender. Remove and set aside.
  14. Melt remaining 1 tablespoon butter in skillet and add shitake mushrooms. Sauté for 2 minutes over medium heat.
  15. Season lightly with salt and pepper and add ¼ cup water.
  16. Cover pan and cook for 4 to 5 minutes, or until mushrooms are tender.
  17. When chicken is cooked, remove chicken pieces and place in a 2.5 quart pie dish or low, round casserole.
  18. Top the chicken with the mushrooms, onions and baby carrots, spreading evenly around the chicken.
  19. Pour remaining chicken cooking mixture through a fine-mesh strainer into a small saucepan. (The remaining solids are not used in the dish).
  20. Simmer liquid over medium heat for about 5 minutes, to reduce and thicken. Taste and adjust seasonings as necessary.
  21. Pour sauce over pot pie.
  22. Roll out puff pastry sheet so it is 1 inch larger than the pot pie dish.
  23. Beat egg yolks with 2 teaspoons of water to make an egg wash.
  24. Brush the top of the puff pastry sheet with the egg wash. Brush egg wash on brim of chicken dish. Place a piece of puff pastry, egg wash side up, on top of the potpie.
  25. and press down along the brim of the pan to seal the edges.
  26. Create a design with a sharp knife by cutting light diagonal lines.
  27. Place each pot pie on a baking sheet and bake in preheated oven 25 to 30 minutes, or until puff pastry is a deep golden brown.
  28. Serve with salad.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: