Prep 45 mins
Cook 30 mins
From the November 1989 issue of Cook’s magazine, the Quick from Scratch section. Per Karen McCoy-Tack, “The flaky topping on this contrasts nicely with the tender pieces of chicken thigh and vegetables that are coddled in a tarragon-flavored veloute… Store-bought frozen puff pastry sheets, thawed and trimmed to fit your casserole dish, make a quick crust for potpies. If you have leftover cooked chicken, pork, or beef on hand, substitute it for the chicken thighs. Add 1 ½ cups of cooked meat to the saucepan after you add the broccoli. Although this recipe makes one large potpie, the filling can also be divided among four 8-ounce ovenproof casseroles.”
- 1 ounce dried shiitake mushroom
- 3 tablespoons flour
- ground black pepper
- 1 lb chicken thigh, boneless, skinless, cut into large dice (3 thighs)
- 2 tablespoons olive oil
- 1 1⁄2 cups chicken stock or 1 1⁄2 cups canned chicken broth
- 1 teaspoon dried tarragon
- 2 cups broccoli florets
- 1 (4 ounce) jar roasted red peppers, drained and sliced thin
- 1 sheet frozen puff pastry, from 17-ounce package, thawed
- Heat oven to 400°F.
- Soak dried mushrooms in ¾ cup warm water until softened, about 15 minutes. Using a fine sieve, strain liquid from mushroom, reserving the soaking liquid. Thinly slice the mushrooms and set aside.
- Prepare frozen puff pastry sheet by trimming to size of casserole top, leaving a 1-inch border.
- Mix flour, ½ teaspoon salt, and ¼ teaspoon pepper in a medium bowl. Dredge chicken pieces in the seasoned flour. Heat oil in a large saucepan. Add chicken pieces; sauté until lightly browned, about 4 minutes. Add stock, reserved mushroom soaking liquid, and tarragon; bring to boil and simmer until thickened slightly, about 5 minutes. Add broccoli; simmer until bright green, about 3 minutes. Stir in red bell peppers.
- Pour chicken mixture into a 2-quart casserole dish. Place puff pastry sheet over filling and rim of dish; flute edges to seal. Make three ½-inch slits in center of pastry; brush pastry with cold water. Bake until pastry is golden brown, about 10 minutes.
- Serve immediately.