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Chicken Parmesan Potpie

Servings 6 servings

Ingredients
  

  • your favorite pie dough
  • 4 tablespoons 1/2 stick unsalted butter
  • 1 medium onion chopped
  • 2 stalks celery chopped
  • 1/3 cup all-purpose flour
  • 1-1/4 cups chicken or turkey stock
  • 1-1/4 cups milk or half-and-half
  • 1/2 teaspoon crumbled or powdered sage
  • 1/2 teaspoon dried thyme
  • 2-1/2 cups diced cooked chicken
  • 2-1/2 cups cooked vegetables corn, green beans, peas, or other, alone or in combination
  • 1/2 cup freshly grated Parmesan cheese divided
  • salt and freshly ground black pepper to taste
  • 1 egg beaten with 1 tablespoon milk for glaze

Instructions
 

For crust:

  • Turn the dough onto a lightly floured counter or work surface.
  • Pack it together, then divide in half.
  • Knead one-half of it two or three times, then flatten into a 1?2-inch-thick disk.
  • Wrap in plastic wrap and refrigerate for 1 to 2 hours.
  • Repeat with the other half, then wrap, refrigerate, and use within 2 days (or place in a plastic freezer bag and freeze for up to 2 months).

For filling:

  • Melt the butter in a large saucepan over medium-low heat.
  • Add the onion and celery, stir, cover, and cook for 6 to 7 minutes, or until soft, stirring occasionally.
  • Add the flour, increase the heat to medium, and cook for 1 minute, stirring.
  • Add the stock and whisk to blend.
  • As the sauce starts to thicken, add the milk, sage, and thyme and whisk to blend.
  • Add the chicken and vegetables and continue to cook for 3 to 4 minutes, or until heated through, stirring.
  • Add 1?3 cup of the Parmesan cheese and remove from the heat.
  • Add salt and pepper, to taste.
  • Butter a shallow 2- to 2-1?2-quart baking dish.
  • Transfer the filling to the dish and smooth the top.
  • Sprinkle with the remaining Parmesan cheese.
  • Set aside for 15 minutes.
  • Preheat the oven to 400°F.
  • On a sheet of wax paper, roll the pastry to be slightly larger than the dish.
  • Invert the pastry over the filling and peel off the paper.
  • Tuck the pastry edges into the dish.
  • With a paring knife, make several cuts, or steam vents, in the pastry.
  • Brush the pastry with the egg glaze. (If the baking dish is quite full, place it on an aluminum foil–lined baking sheet to catch spillovers.)
  • Bake on the center oven rack for 40 minutes, or until golden and bubbling.
Keyword Chicken Parmesan Potpie
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