Martha Mondays: Lighter Chicken Potpie

October 10, 2011

Pru at Perfecting Pru chose Lighter Chicken Potpie for today’s recipe. Pru has never had chicken potpie before! Well, Pru, what did you think?

I had a little trouble with the recipe. First off, I quickly poached some chicken breasts but did not use the poaching water as directed – I used chicken broth, but that was just my cheat for the recipe. Secondly, as I was making it, it seemed like there was not enough liquid, so I increased the broth (and increased the flour). It was nice and thick when it went in the oven, but it came out looking like soup, so it was pretty disappointing. My family did not like the tarragon in this, something I don’t normally use. The phyllo dough was nice and I thought the flavors were fine otherwise. I don’t make chicken potpie often because I find it to be messy. I always think I would like it better with a bottom crust, but even when I make it that way, it all still runs all over the place. I’m posting a recipe for chicken and biscuits later this week and that is my version of chicken potpie that I like the best.


Chicken Potpie

September 18, 2009

Chicken potpie is definitely a fall dish. As the leaves start to show some color and the air grows cooler, I’m definitely in the mood to make warm comfort foods like this. Martha’s got a whole section on comfort foods in October Martha Stewart Everyday Food.

Carrots and onions

Carrots and onions

The chicken potpie recipe is pretty easy and almost identical to the way I usually make it. Martha says to start with cooked chicken, but I needed to poach some breasts. Once that was done, I cooked onion and carrot (next time I would slice the carrot thinner or parboil it – it was a little crunchy in the final product). Make a roux, add chicken stock and cook till it thickens. I added more flour than the recipe calls for because I like to have a very thick gravy. Then add in the chicken, add seasoning (the recipe calls for thyme, but I also added rosemary).

Roux

Roux

This recipe makes individual potpies, which is a good idea. Potpie always looks so cute but then you go to serve it and it runs all over the plate. Making individual bowls worked out well. You top your potpie with puff pastry (sometimes I make a pie crust and add cheddar cheese to it).

The most annoying part of this recipe was the refrigerating steps. You’re

Filling

Filling

supposed to make the filling, then refrigerate it. Then you’re supposed to cut up the puff pastry, assemble it and refrigerate again. It just adds in so much time to do these steps.

I made this on a crazy week night when I was running in and out of the house driving kids around. I made the filling in the afternoon and then put the lids on at one stop back at the house and refrigerated them while I was gone and baked them when I got back. I forgot to brush the tops with egg, but they still turned out nicely I think.

Ready to eat

Ready to eat

Everyone ate this, which was amazing. It tasted good, but was so identical to the way I normally make this that no one was wowed by it.

This recipe says it serves 4, but I filled these 4 generous sized bowls and had a lot left over. I could easily have fed one or two more people. I froze the extra and will break it out some night when it’s just Mr. MarthaandMe and me for dinner.

Bookmark and Share


%d bloggers like this: