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weeknight chicken and mushroom pot pie

A classic chicken pot pie, impressive enough to serve company but simple enough for any busy weeknight!

Ingredients

Instructions

  1. Place the chicken broth, water, and chicken thighs in a dutch oven or heavy bottom pot. Cover the pot and bring to a boil over medium high heat. Cook, covered, for 15 minutes.
  2. Transfer boiled chicken to a bowl and reserve broth in a measuring cup.
  3. Heat the olive oil in the now empty pot. Add the onions plus ½ tsp salt, cook over medium high heat until translucent, about 10 minutes. Deglaze the pan with water as necessary.
  4. Add the celery and leeks, cook until softened, about 10 minutes.
  5. Add the garlic and thyme and cook, stirring frequently, until fragrant, 2-3 minutes.
  6. Slowly pour the wine into the pot, using your wooden spoon to stir and scrape up any browned bits from the bottom of the pot.
  7. Cook the wine over high heat until most of the liquid has evaporated, 10-12 minutes.
  8. Add the butter and cook until melted. Sprinkle the flour over the leeks and cook, stirring frequently, until no white spots remain.
  9. Whisking constantly, slowly add the reserved chicken broth and cream to the pot. Bring the liquid to a boil and lower the heat to medium low.  
  10. While the liquid comes to a simmer, cut the boiled chicken thighs into bite sized pieces.
  11. Add the chicken thighs, mushrooms, and carrots.
  12. Simmer the liquid over medium low heat, stirring frequently and scraping the bottom and sides of the pot to incorporate fond.
  13. Continue to simmer, uncovered, until the sauce starts to thicken and the vegetables are cooked, about 30 minutes.
  14. Preheat the oven to 400 degrees.
  15. Add the vinegar and fresh parsley, stir, and taste for seasoning.
  16. Add salt and pepper as desired (I start with 1 teaspoon salt and ½ teaspoon ground black pepper and add more if necessary).
  17. Divide the mixture into 2, 9 inch pie dishes. Cover the dishes with 1 pie crust each. Cut ventilation slits into the top of the pie crust.
  18. Mix the egg and water together in a small bowl, whisking with a fork until fully combined. Brush the egg wash over the top and sides of the pie crusts. Sprinkle flaked sea salt and fresh ground black pepper over the pie crust.
  19. Place the pie on a baking sheet and bake in the oven until the crust is golden brown, about 20-30 minutes. Allow the pie to cool for 10-20 minutes before serving.

Make ahead: After step #16, let the filling come to room temperature, cover, and place in the refrigerator overnight.

When you’re ready to serve, heat the pot of stew over medium heat until the liquid comes to a bubble. Preheat the oven to 400 degrees and continue with steps 17 – 19.

Notes

To make ahead: After step #16, let the filling come to room temperature, cover, and place in the refrigerator overnight.

When you’re ready to serve, heat the pot of stew over medium heat until the liquid comes to a bubble. Preheat the oven to 400 degrees and continue with steps 17 – 19.