CLASSIC CHICKEN POTPIE RECIPE | MARTHA STEWART
A buttery crust is always a winner, but when it comes to potpie, it's what's inside that counts. Try this classic version; then explore these fresh filling ideas: Curried Chicken; Mushroom-Marjoram Chicken; Tomato-Corn Chicken.
Provided by Martha Stewart
Categories Pie & Tarts Recipes
Total Time 1 hours 45 minutes
Prep Time 45 minutes
Number Of Ingredients 15
Steps:
- Make the crust: In a food processor, pulse together flour, sugar, and salt. Add butter and pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Sprinkle with 3 tablespoons ice water. Pulse until dough is crumbly but holds together when squeezed (if necessary, add up to 2 tablespoons ice water); do not overmix.
- Form dough into a disk, wrap tightly in plastic, and refrigerate until firm, 1 hour or overnight (or freeze, up to 1 month).
- Preheat oven to 375 degrees. Make the filling: In a large pot, melt butter over medium-high. Add onion and carrots and cook until softened, 8 minutes. Add garlic and cook until fragrant, 30 seconds. Add flour and stir to coat vegetables.
- Slowly add broth, whisking constantly until sauce is smooth. Bring to a boil, reduce heat, and simmer until thickened, 5 to 7 minutes. Stir in peas. Season with salt and pepper, then stir in chicken and parsley. Pour filling into a 2-quart baking dish.
- On a floured work surface, roll out dough to 1/8-inch thickness. Place dough over dish and fold overhang inward while pinching to crimp edge. Cut vents in dough. Place dish on a rimmed baking sheet and bake until crust is golden brown and filling is bubbling around edge, 45 to 50 minutes. Let cool 15 minutes before serving.
Nutrition Facts : Calories 528 g, FatContent 28 g, FiberContent 4 g, ProteinContent 29 g, SaturatedFatContent 16 g
SAUTEED CHICKEN IN MUSTARD-CREAM SAUCE RECIPE - MARTHA …
This classic French combination of ingredients also makes an excellent sauce for fish, such as seared salmon and trout.
Provided by Martha Stewart
Categories Chicken Breast Recipes
Total Time 20 minutes
Prep Time 20 minutes
Number Of Ingredients 8
Steps:
- Sprinkle chicken breasts with salt and pepper. In a large skillet, heat oil over medium-high heat. Add chicken; saute until cooked through, 10 to 12 minutes, turning once. Transfer to a plate; keep warm.
- Pour wine into hot skillet; cook, stirring, until reduced by half, about 1 minute. Whisk in cream, mustard, and tarragon. Cook, whisking, until thickened, about 2 minutes.
- Pour any accumulated chicken juices from plate into sauce. Right before serving, drizzle cream sauce over chicken.
Nutrition Facts : Calories 359 g, FatContent 20 g, ProteinContent 40 g
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CHICKEN AND DUMPLINGS RECIPE - MARTHA STEWART
This comfort-food recipe combines chicken thighs, plump dumplings, and plenty of vegetables for a meal that's warm and filling. Everything is ready in about an hour, so try them for a weekend meal.
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Reviews 3.8
Total Time 1 hours
Category Chicken Thigh Recipes
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Reviews 3.8
Total Time 1 hours
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- Stir peas into pot. Drop batter in simmering liquid in 10 heaping tablespoonfuls, keeping them spaced apart (dumplings will swell as they cook). Cover, and simmer until chicken is tender and dumplings are firm, 20 minutes. Serve.
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CHICKEN AND DUMPLINGS RECIPE - MARTHA STEWART
Mar 07, 2011 · This was a great recipe. Used some boneless thighs and some with bone (discarded before eating). Used 2 tbs of garlic olive oil and 2 tbs butter. Added 3 stalks of coarsely chopped celery. Used 1 quart of chicken stock …
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CLASSIC CHICKEN POTPIE RECIPE | MARTHA STEWART
Update: out of the oven, an OMG! This is a fantastic recipe. I didn't have chicken stock and was able to make a quick version while sauteing the veggies and already cooked chicken and adding …
From marthastewart.com
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CLASSIC CHICKEN POTPIE RECIPE | MARTHA STEWART
Update: out of the oven, an OMG! This is a fantastic recipe. I didn't have chicken stock and was able to make a quick version while sauteing the veggies and already cooked chicken and adding …
From marthastewart.com
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See details