Friday, August 6, 2010

New Chicken Pot Pie Recipe in the Old House

  Yes, before you go wondering, we are in our new home. I am in seventh heaven. There is room to move about without bumping into (running over) each other. We are still setting up house though. There is still alot to be done. We are back online (service transfer) and ready to start posting again. To everyone out there reading this, we've missed you. We'll be getting around to see what you've all been up to lately, reading your posts a little each day. There's still so much to unpack and sort, it'll take us a while to get the house in living "order".
  For this post,I am giving you our "last meal" from "last week" in the "old house". I will be making this version of Bon Appetit's Chicken Pot Pie from now on. This was absolutely the best chicken pot pie I have ever had. It will be my go to recipe until I find one that can top it. The next time I make this I hope to be able to find chanterelle mushrooms at my grocery store.

My shortcuts. Pre-cooked leftover chicken and boxed phyllo dough.

Impressively delicious.

Chicken Pot Pie with Chanterelles
Adapted from Bon Appetit Magazine September 2009


2 tablespoons olive oil
1 1/2 cups chopped carrots
1 1/2 cups chopped celery
1 1/2 cups chopped onion
2 garlic cloves, chopped
2 large fresh thyme sprigs
2 bay leaves
1 teaspoon whole black peppercorns
16 cups water, divided
1/2 cup coarse kosher salt
1/4 cup sugar
4 cups ice cubes
1 5- to 5 1/2-pound whole chicken (preferably organic), rinsed, patted dry

1/3 cup milk
4 garlic cloves, peeled
1/3 cup water
3 tablespoons cornstarch
3 tablespoons olive oil, divided
1 1/4 pounds chanterelles or other wild mushrooms, coarsely chopped (didn't have-used porcini)
3 cups 1/2-inch cubes peeled carrots
3 cups 1/2-inch pieces leeks (about 3; white and pale green parts only)
3 cups 1/2-inch cubes peeled white-skinned potatoes
2 tablespoons chopped fresh thyme
3 1/2 cups (or more) low-salt chicken broth (I used homemade)
1 10-ounce package frozen peas, thawed
1 cup heavy whipping cream
4 teaspoons fresh lemon juice
3/4 teaspoon hot pepper sauce
1/2 teaspoon white truffle oil (optional)
Chicken-Fat Puff Pastry (used the boxed phyllo dough)

6 2-cup ramekins or soufflé dishes

Heat oil in large deep pot over medium-high heat. Add carrots, celery, and onion; sauté until golden and tender, about 10 minutes. Add garlic, thyme, bay leaves, and peppercorns; stir 2 minutes. Add 8 cups water, 1/2 cup coarse salt, and sugar; bring to simmer, stirring until salt and sugar dissolve. Remove from heat. Add remaining 8 cups water and 4 cups ice cubes. Let stand until brine is cooled completely. Submerge chicken in brine; cover and chill at least 12 hours and up to 24 hours.
Preheat oven to 375°F. Remove chicken from brine. Rinse chicken and pat dry; place in roasting pan. Sprinkle chicken with pepper; roast until cooked through and juices run clear when thickest part of thigh is pierced, about 1 hour 20 minutes.
Transfer chicken to platter; cool slightly. Spoon fat from roasting pan into small container. Cover; freeze fat until firm; reserve for puff pastry. Discard skin and bones. Tear chicken meat into large bite-size pieces; reserve for filling. DO AHEAD Chicken fat and chicken pieces can be made 1 day ahead. Keep fat frozen. Cover and chill chicken.

Combine milk and garlic in small saucepan; simmer 2 minutes. Remove garlic from milk and chop finely; discard milk. Whisk 1/3 cup water and cornstarch in small bowl to blend; set aside.
Heat 1 tablespoon oil in heavy large pot over medium-high heat. Add mushrooms and sauté until tender and brown, about 6 minutes. Transfer mushrooms to bowl. Add remaining 2 tablespoons oil to same pot; add carrots, leeks, and potatoes and sauté until beginning to soften, about 10 minutes. Add chopped garlic and thyme; stir 2 minutes. Add 3 1/2 cups broth; bring to boil. Reduce heat, cover, and simmer until vegetables are tender, about 15 minutes longer. Rewhisk cornstarch mixture and add to vegetable mixture; stir until broth boils and thickens, about 2 minutes. Stir in chicken, mushrooms, peas, and cream; simmer uncovered until heated through and mixture has consistency of stew, adding more broth by 1/4 cupfuls if mixture is too thick, 6 to 7 minutes. Stir in lemon juice and hot pepper sauce. Season to taste with salt and pepper. Mix in truffle oil, if desired. Divide pot pie filling among six 2-cup ramekins or soufflé dishes. DO AHEAD Can be made 6 hours ahead. Cover and chill.
Preheat oven to 375°F. Top each pot pie with 1 baked puff pastry round. Bake pot pies until filling is heated through, about 15 minutes if warm or at room temperature and 25 minutes if chilled.

Notes/Results: I must be honest here. I used some leftover herb roasted chicken and this was still magnificent. I also reduced the recipe to half and that filled 2 of the 2 cup ramekins alone.
*Also the lemon juice is not in the photo, though I can follow directions and did use it in the recipe as required. 

I am submitting this to Ivonne at Cream Puffs in Venice for Magazine Mondays .

Chicken Pot Pie with Chanterelles

Delicious pot pie with a secret ingredient.

See Chicken Pot Pie with Chanterelles on Key Ingredient.

Chicken Pot Pie With Chanterelles on Foodista

Well folks, I'm off to go do some more unpacking and sorting. Until next time, have some fun in the kitchen.
Carla and Michael


  1. Congratulations on your new home! That is a lot of work. I sympathize. But it is so worth it:)

    I love, love, love chicken pot pie. It has to be one of my favorite meals. I have a quickie recipe that is good but not great and have been looking for years to find a great one but to no avail. I am very excited about this recipe you have shared and am really looking forward to making it. It looks so good! Thanks!

  2. So happy to hear that you are in your new home and loving it! Congratulations.

    This pot pie looks out of this world delicious. The crust, the comfort food.

  3. I know your excited to be moved in...this looks like total comfort food!

  4. mmmmmm...looks good! I have never used phyllo or puff pastry on pot pie...YUM!

    And I am so glad the move is going well!

  5. Chicken pot pie is one of my favorites. Excellent job. Love the addition of the chantrelle's.


    Good luck in your new home.

  6. mmmmm! Chicken pot pie has been one of my favorite meals since I was a kid...this sounds delicious...and gorgeous crust =)

  7. The chicken pot pie looks fantastic! Great to use up the leftover.

    All the best with your new home!

  8. Congrats on your new home ~ Enjoy every minute of it! Your right the pot pie looks impressively delicious. Loving the crust.

  9. Congratulations on your new home! I know you are loving it.

    Bon Appetit's chicken pot pie is a great recipe. More importantly, what a wonderful comfort food.

    Cheers to you!

  10. I'm glad you're in your new home! I hope you get settled quickly. The pot pie rocks! One of my all-time favorites! In answer to your question about the side dishes - it's ok to submit them to other challenges.

  11. Oh, wow! I haven't had chicken pot pie in AGES ... this is such a treat!

  12. This looks wonderful. I always enjoy a chicken pot pie and will give this one a try since you liked it so much.

  13. I'm always happy when I have the ingredients to construct a chicken pot pie on hand--ultimate comfort food for us. This recipe sounds delicious! Best wishes in your new home. Hope the settling in goes well.


  14. Great recipe!!!

    I love moving into a new home. It's like getting your spring cleaning done all at once.

  15. I love chicken pot pie and this looks like a great version! Nice choice for Mag. Mondays!

  16. Yummie, I love chicken pot is good at anytime :-) Yours look delicious.

  17. Congrats on your new home! The chicken pot pie looks so good, I like that you used phyllo!

  18. Blogger would not send you my last comment. I can't recreate it.

    Congratulations on your new home. Take it easy. I am sure there is lots of work to be done but what fun, in a new home.

    I am sending some Cyber Chocolate Marshmallow ice cream for you to enjoy.

  19. Just by looking at the pictures got me hungry. Thanks a lot for sharing this recipe. I am gonna cook this tomorrow at my small get together at home and I do hope I pull this one out perfectly. Thanks a lot for sharing!

  20. I am sure there is lots of work to be done but what fun, in a new home.


We love hearing from our friends.