Free-Form Chicken Potpie Recipe

Free-Form Chicken Potpie Recipe
Photo by www.foodandwine.com

Ingredients

  • 1 large egg beaten with 2 tablespoons heavy cream
  • 14 ounces frozen, all-butter puff pastry, thawed but still cold
  • Pinch of smoked paprika, preferably Pimentón de la Vera
  • 2 teaspoons chopped thyme
  • ½ cup frozen peas, thawed
  • 1 cup heavy cream
  • 2 cups chicken broth
  • + 11 more ingredients
    • 1/3 cup all-purpose flour
    • 1 bay leaf
    • 1 leek, white and tender green parts only, cut into ½-inch dice
    • 1 large onion, cut into ½-inch dice
    • 4 celery ribs, cut into ½-inch dice
    • 4 carrots, sliced ¼-inch-thick
    • 2 tablespoons unsalted butter
    • 1 pound oyster mushrooms, large stems discarded, large caps halved
    • Salt and freshly ground pepper
    • ¼ cup extra-virgin olive oil
    • One 3 ½-pound chicken

Preheat the oven to 350°. In a roasting pan, rub the chicken with 1 tablespoon of the olive oil and season with salt and pepper. Roast for 1 hour and 30 minutes, or until the juices in the cavity run clear. Let the chicken rest for 10 minutes and increase the oven temperature to 450°. Remove all ...

View full recipe at SpringPad

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