Chicken-Vegetable Pot Pie with Puff Pastry Crust

Chicken-Vegetable Pot Pie with Puff Pastry Crust
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  • 1-½ cups medium cremini or button mushrooms, trimmed and quartered
  • 8 oz. frozen puff pastry, thawed in the refrigerator overnight
  • 1 Tbs. extra-virgin olive oil
  • 2 slices bacon, cut cross-wise into ¼-inch strips
  • 1-½ lb. boneless skinless chicken thighs (about 5 thighs)
  • 1 medium carrot, cut into medium dice (about ¾ cup)
  • 3 Tbs. chopped fresh parsley
  • + 10 more ingredients
    • 4 cups homemade or low-salt chicken broth
    • 1 tsp. finely grated fresh lemon zest
    • 1 9-oz. package frozen artichoke hearts, thawed at room temperature and drained if necessary (about 1 cup)
    • 6 Tbs. all-purpose flour
    • ½ small bulb fennel, cut into medium dice (about ¾ cup)
    • 1 medium clove garlic, finely chopped
    • 1 large egg, lightly beaten
    • 6 Tbs. unsalted butter
    • 1 tsp. chopped fresh thyme
    • ¾ cup frozen pearl onions, thawed at room temperature

Position a rack in the center of the oven and heat the oven to 400° F. In a medium saucepan over medium heat, bring the chicken broth to a simmer. Add the chicken thighs, cover, and cook at a gentle simmer over medium-low to low heat, until just cooked through, about 15 minutes (check on the bro...

View full recipe at Fine Cooking


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