Wednesday, November 10, 2021

Recipe: Lauren's Winning Chicken Potpie

Almost 15 years ago, we filmed Capital Cooking's Food Bloggers Challenge Parts 1 and  2.   The judges picked my version of chicken pot pie as the challenge winner.  This is the perfect time of year to bake some at home.  You can also find it in the Capital Cooking Cookbook along with many other comforting recipes.

Judge's Pick: Lauren's Creamy Chicken Potpie

1 C cream
5 slices of bacon
1 small yellow onion (chopped)
4 t minced garlic
3/4 t dried thyme
1/2 C sherry or white wine
2 T flour
2 C roasted chicken (breast and thigh meat)
2/3 C chicken stock (Check out my homemade recipe!)
1/2 C sweet peas
8 oz mushrooms
Your favorite pie dough recipe or 1 sheet of refrigerated pie dough if you're short on time
1 egg lightly beaten

Preheat oven to 425 degrees. Fry bacon in a large skillet on medium-high heat. When cooked, remove from pan but keep the rendered fat. Add onion, garlic & thyme to the rendered fat in the skillet and season with salt and pepper. Keep stirring until onion is soft and translucent and then add mushrooms. Add sherry to deglaze the pan and cook until evaporated but the onion is still moist, about 2 minutes. Sprinkle flour and cook for one minute. Add stock and cook until slightly thickened. Slowly add cream. Remove from heat and stir in chicken and peas. Adjust seasonings with salt and pepper. Divide filling into ramekins or a pie plate. Roll out dough and cut it to fit the dish. Poke with a couple of holes to act as air vents. Brush with egg wash. Bake for 35 minutes. Allow it to sit for a few minutes before serving. Serve with a salad.

[Equipment: wooden spoon, skillet, plate, slotted spoon brush, ramekin, rolling pin.]

Photos by Shauna Alexander

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