Savory, warm, homey. This is a fall classic in the Della household. We make it at least once ever year, and relish the results all week. Beware, making this recipe is an all afternoon affair, so set aside enough time to enjoy cooking this.
Ingredients
- Pie Crust or Puff Pastry
- 5 Tbs. olive oil
- 2-1/2 lb. boneless, skinless chicken thighs or breasts
- Kosher salt and freshly ground black pepper
- 1/2 lb. small cremini mushrooms, quartered (2 cups)
- 1-1/2 cups frozen cipollini (pearl) onions, thawed and patted dry
- 4 medium carrots, peeled and sliced 1/2 inch-thick (1-1/2 cups)
- 3 medium cloves garlic, minced
- 2 oz. (4 Tbs.) unsalted butter, cut into 3 pieces
- 2-1/4 oz. (1/2 cup) unbleached all-purpose flour
- 3 cups lower-salt chicken broth
- 1 cup half-and-half or heavy cream
- 1-3/4 lb. red potatoes, cut into 1/2-inch dice (5 cups)
- 1 cup frozen petite peas, thawed
- 1/4 cup dry sherry
- 1/4 cup chopped fresh flat-leaf parsley
- 2 Tbs. chopped fresh thyme
- 1-1/2 Tbs. Dijon mustard
Preparation
Pat dry, trim off any extra fat, and generously season the chicken with salt and pepper. Let the chicken rest for 30 minutes to absorb the salt. Prep the rest of the veggies while the chicken dry brines.
Heat 2 Tbs. of the oil in a 7- to 8-quart Dutch oven over medium-high heat until it shimmers. Working in batches to avoid overcrowding, brown the chicken on both sides, 4 to 5 minutes per side, replenishing 1 Tbs. oil with each batch. Be mindful to keep the fond covered throughout browning so that it doesn’t burn. Transfer the chicken to a cutting board and cut into 3/4- to 1-inch pieces (it’s fine if the chicken isn’t fully cooked; it will finish cooking later). Put the chicken in a large bowl.
Add 1 Tbs. oil to the pot and heat over medium-high heat until hot. Add the mushrooms. Cook without stirring for 1 minute. Continue cooking, stirring occasionally, until well browned, 3 to 4 minutes. Transfer the mushrooms to the bowl of chicken.
Reduce the heat to medium and add the remaining 1 Tbs. oil and then the onions and carrots to the pot. Cook, stirring occasionally, until the edges are browned, 8 to 9 minutes. Add the garlic and stir constantly until fragrant, about 30 seconds more. Scrape the vegetables into the bowl of chicken and mushrooms.
Melt the butter in the same pot over low heat. Add the flour and cook, whisking constantly, until the texture, which will be clumpy at first, loosens and smooths out, about 4 minutes. Slowly whisk in the chicken broth and half-and-half. Bring to a boil over medium-high heat, whisking to scrape up any fond from the bottom of the pan. Reduce the heat to low and add the potatoes, chicken, and vegetables (and any accumulated juice), and a generous pinch each of salt and pepper. Partially cover the pot and simmer gently (adjusting the heat as necessary), stirring occasionally, until the potatoes and carrots are just tender, 15 to 18 minutes. Stir in the peas, sherry, parsley, thyme, and mustard. Season to taste with salt and pepper.
Assemble the pot pies
Distribute the filling evenly among six ovenproof bowls or ramekins that are 2 to 3 inches deep and hold at least 2 cups.
Let the pie dough or puff pastry soften slightly at room temperature, about 20 minutes. On a lightly floured surface, roll or unfold the dough into a 1/8-inch-thick rectangle. With a round cookie cutter (or using a plate as a guide), cut 6 dough circles that are slightly wider than the inner diameter of the bowls. Cut one small X in the center of each circle.
Top each bowl of stew with a dough round. With your fingertips, gently press the dough down into the edge of the stew, so that it flares up the sides of the bowl.
Bake the pies
Position a rack in the center of the oven and heat the oven to 425°F. Put the pot pies on a foil-lined rimmed baking sheet. Bake until the filling is bubbling and the crust is deep golden-brown, about 45 minutes. Cool on a rack for 20 to 30 minutes before serving.
Make Ahead Tips
The filling can be prepared through the step of adding the peas and seasonings, cooled and refrigerated for up to 1 day.
The pot pies can be assembled and refrigerated, covered, for up to 1 wee before baking and serving. They’re better when they’re fresh though — the puff/pie dough won’t crisp up quite as perfectly and and the peas lose their vibrancy after a day or so.