Chicken Potpie With Cheddar Crust
The recipe Chicken Potpie With Cheddar Crust can be made in about 1 hour and 45 minutes. This recipe makes 8 servings with 1017 calories, 69g of protein, and 59g of fat each. For $4.59 per serving, this recipe covers 50% of your daily requirements of vitamins and minerals. It is brought to you by Foodnetwork. It works well as a main course. Head to the store and pick up carrots, rotisserie chicken, flour, and a few other things to make it today. 22 people were glad they tried this recipe. All things considered, we decided this recipe deserves a spoonacular score of 90%. This score is outstanding. Similar recipes include Chicken Potpie Galette with Cheddar-Thyme Crust, Turkey Potpie with Cheddar Biscuit Crust, and Chicken Potpie with Phyllo Crust.
Servings: 8
Preparation duration: 15 minutes
Cooking duration: 90 minutes
Ingredients:
6 carrots, chopped
6 stalks celery, chopped
1/2 pound cremini mushrooms, sliced
1/2 cup dry white wine
2 1/2 cups all-purpose flour
7 tablespoons all-purpose flour
1/2 cup chopped fresh parsley
5 teaspoons chopped fresh thyme
2/3 cup heavy cream, plus more for brushing
Kosher salt
3 cups low-sodium chicken broth
1 onion, chopped
Freshly ground pepper
1 3 1/2-to-4-pound roasted or rotisserie chicken
1/2 teaspoon fine salt
1 1/2 cups grated sharp cheddar cheese (about 5 ounces)
1/2 pound shiitake mushrooms, stems removed, caps sliced
1 stick cold unsalted butter, cut into 1/2-inch pieces
5 tablespoons unsalted butter
6 tablespoons cold vegetable shortening
Equipment:
food processor
plastic wrap
pot
oven
baking pan
baking paper
baking sheet
Cooking instruction summary:
Make the crust: Pulse the flour, fine salt and 1/4 teaspoon pepper in a food processor. Add the cheese, butter and shortening; pulse until the butter is in pea-size bits. Add 1/2 cup ice water and pulse until the dough just starts to come together. Turn out onto a sheet of plastic wrap and pat into a disk. Wrap and refrigerate until firm, at least 1 hour and up to 2 days. Meanwhile, prepare the filling: Discard the chicken skin and shred the meat; set aside. Put the bones in a pot and add the chicken broth. Cover and simmer over medium-low heat, 45 minutes to 1 hour. Strain the broth and set aside. Preheat the oven to 400 degrees F. Melt the butter in a pot over medium-high heat. Add the onion, thyme, celery, carrots and 1/2 teaspoon kosher salt; cook, stirring, until soft, about 6 minutes. Add the mushrooms and 1/2 teaspoon kosher salt and cook until soft, about 6 more minutes. Add the flour and cook, stirring, 2 minutes. Add the wine; cook until almost evaporated, about 1 minute. Add the broth, cream and 1/2 teaspoon kosher salt. Bring to a boil, then reduce the heat to medium low and simmer until thick, about 3 minutes. Add the parsley, shredded chicken, and salt and pepper to taste. Transfer to a 3-to-4-quart baking dish. Roll out the dough between 2 sheets of parchment paper until slightly larger than the baking dish. Drape the dough over the filling, press it against the inside of the dish and trim. Brush with cream, then cut a few slits in the top. Put on a baking sheet; bake until golden, about 35 minutes. Let rest 10 minutes before serving. Photograph by Con Poulos
Step by step:
1. Make the crust: Pulse the flour, fine salt and 1/4 teaspoon pepper in a food processor.
2. Add the cheese, butter and shortening; pulse until the butter is in pea-size bits.
3. Add 1/2 cup ice water and pulse until the dough just starts to come together. Turn out onto a sheet of plastic wrap and pat into a disk. Wrap and refrigerate until firm, at least 1 hour and up to 2 days.
4. Meanwhile, prepare the filling: Discard the chicken skin and shred the meat; set aside.
5. Put the bones in a pot and add the chicken broth. Cover and simmer over medium-low heat, 45 minutes to 1 hour. Strain the broth and set aside.
6. Preheat the oven to 400 degrees F. Melt the butter in a pot over medium-high heat.
7. Add the onion, thyme, celery, carrots and 1/2 teaspoon kosher salt; cook, stirring, until soft, about 6 minutes.
8. Add the mushrooms and 1/2 teaspoon kosher salt and cook until soft, about 6 more minutes.
9. Add the flour and cook, stirring, 2 minutes.
10. Add the wine; cook until almost evaporated, about 1 minute.
11. Add the broth, cream and 1/2 teaspoon kosher salt. Bring to a boil, then reduce the heat to medium low and simmer until thick, about 3 minutes.
12. Add the parsley, shredded chicken, and salt and pepper to taste.
13. Transfer to a 3-to-4-quart baking dish.
14. Roll out the dough between 2 sheets of parchment paper until slightly larger than the baking dish. Drape the dough over the filling, press it against the inside of the dish and trim.
15. Brush with cream, then cut a few slits in the top. Put on a baking sheet; bake until golden, about 35 minutes.
16. Let rest 10 minutes before serving.
17. Photograph by Con Poulos
Nutrition Information:
covered percent of daily need
