“Tis the season for lots of things, and indulging in warm, hearty comfort-food is one of them. This recipe is straight out of Gumbo Love. As the temperature drops, baking a savory pie in the oven is the most perfect thing I can think of doing today.
If you make the Rustic Chicken PotPie, let me know how it goes for you. Or, tell me in the comments what is your go-to comfort-food recipe on a chilly December weekend? #ChickenPotPie #GumboLove
Ingredients / Serves 8
Organic olive oil cooking spray
3 boneless, skinless chicken breasts
4 boneless, skin on chicken thighs
4 cups chicken broth
1 package small pearl onions (about 2 cups)
1 cup frozen peas
½ cup white wine or sake
3 tablespoons extra virgin olive oil
2 cups coarsely chopped sweet onion
1 teaspoon sea salt
2 cups coarsely chopped celery
2 cups coarsely chopped carrots
3 tablespoons unsalted butter
½ cup all-purpose flour
1 cup heavy cream
½ teaspoon dried oregano
½ teaspoon dried thyme
2 teaspoons dried tarragon
1/4 teaspoon white pepper
1/4 teaspoon ground turmeric
1 cup loosely packed coarsely chopped fresh parsley
1 Pillsburry refrigerated piecrust (see note)
1 egg white, slightly beaten
- Preheat the oven to 350°F. Grease a 9 x 13“ baking dish with olive oil spray and set aside.
- Place all the chicken pieces in a metal baking pan. Generously season the chicken with seasoned salt and lemon pepper. Add 1 cup of the broth. Bake for 1 hour, basting and turning the chicken every 20 minutes, until most of the broth and the chicken juices have reduced to golden brown drippings.
- While the chicken is baking, in a medium sauce pan, bring 2 – 3 cups of water to a boil. Add the pearl onions and boil for 3 – 4 minutes. Remove from the heat and let cool. Remove and discard the onion skins and set the onions aside.
- Run hot water over the peas in a strainer until they are thawed. Drain completely. Place in a bowl and set aside.
- Once the chicken is done baking, remove it from the pan to cool (keep the oven on). While the pan is still hot, add the wine to deglaze the baking pan, whisking and scraping all the chicken bits from the bottom of the pan and stirring them into the wine. Pour the drippings into a measuring cup and set aside.
- Chop the chicken into bite-size pieces (do not shred). Set aside.
- In a medium stock pot, heat the olive oil over medium high heat. Add the chopped sweet onion and ½ teaspoon of the salt and sauté until the onion just begins to caramelize, about 5 minutes.
- Add the celery and carrots. Sauté until the vegetables are soft and lightly browned, about 10 minutes.
- Add the butter and stir until it’s melted. Add the flour and stir to combine. Cook, stirring continuously for 2 or 3 minutes, or until the flour begins to brown slightly.
- Add the remaining 3 cups broth and the cream. Cook over low heat until the mixture thickens, then add the reserve liquid from the chicken drippings.
- Add the oregano, thyme, tarragon, white pepper, turmeric, and the remaining ½ teaspoon salt. Stir together.
- Add the pearl onions and thawed peas and gently stir.
- Gently stir in the chicken and parsley.
- Sprinkle flour over the counter or a marble pastry slab and roll out the piecrust dough to fit the 9 x 13” baking dish.
- Transfer the chicken mixture into the prepared baking dish. Drape the piecrust over the dish, prepping the sides – I like mine very rough and rustic.
- Brush the top of the piecrust with the beaten egg. Use a knife to make a few thin slits in the crust to release the steam as it cooks.
- Place the potpie in the oven on a low rack and bake for 30 minutes.
- Move the potpie to a top rack and bake for 30 minutes more or until the pastry is golden brown.
*Note: I’m not a very good baker, which is why I usually use a ready-made pastry. I’ve found Pillsburry to be the closest to homemade. If you’re an avid baker or a proficient pastry chef by all means use your favorite pie crust recipe or the one on page 13 in Gumbo Love.