Chicken Pot Pie with Fennel and Mushrooms in a Potato Bowl

Chicken Pot Pie with Fennel and Mushrooms in a Potato Bowl
Photo by Scott Phillips

Ingredients

  • Kosher salt
  • 1 cup small-diced carrot
  • 2 Tbs. thinly sliced fresh chives
  • 1 Tbs. chopped fresh thyme
  • 3 lb. russet potatoes (about 4 medium)
  • 2 Tbs. all-purpose flour
  • 1-½ cups lower-salt chicken broth
  • + 14 more ingredients
    • Freshly ground black pepper
    • 1 oz. (2 Tbs.) unsalted butter
    • 3 oz. (6 Tbs.) unsalted butter, softened
    • 2 Tbs. Dijon mustard
    • 1 cup fresh pearl onions, peeled, or frozen pearl onions, thawed
    • 1-½ cups small-diced fennel (from 1 small bulb)
    • Kosher salt and freshly ground black pepper
    • 2 Tbs. olive oil
    • 1-½ lb. bone-in, skin-on chicken thighs
    • Kosher salt
    • 2/3 cup whole milk
    • 2 cups sliced mushrooms, such as oyster, hen of the woods, or chanterelles
    • 2 Tbs. olive oil
    • 16 baby carrots with tops, peeled and trimmed with ½ inch of the tops intact

Position a rack in the center of the oven and heat the oven to 375°F.

View full recipe at Fine Cooking

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