Chicken Potpie With Shiitake Mushrooms and Red Peppers

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.”

Ready In:
1hr 15mins
Serves:
Units:

ingredients

directions

  • 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.
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@mersaydees
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@mersaydees
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"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.”"
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  1. mersaydees
    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.”
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