Chicken and Mushroom Potpies

By amt2mf

Ingredients

• For The Filling
• 1 1/2 ounces bacon, finely chopped
• 1 tablespoon extra-virgin olive oil
• 1 medium onion, chopped
• 6 ounces cremini mushrooms, quartered
• 3 medium carrots, sliced 1/4 inch thick
• 1 celery stalk, thinly sliced
• Coarse salt and freshly ground pepper
• 1/4 cup plus 1 1/2 teaspoons all-purpose flour
• 3 cups chicken stock
• 2 1/4 pounds boneless, skinless chicken breast halves and thighs, cut into 1-inch cubes
• 3 tablespoons heavy cream
• For The Topping
• 1 disk Pate Brisee
• All-purpose flour, for surface
• 1 large egg, lightly beaten for egg wash

Details

Servings 8
Preparation time 135mins
Cooking time 135mins

Preparation

Step 1

Make the filling: Cook bacon in a large saucepan over low heat until crisp, about 10 minutes. Transfer bacon to a plate using a slotted spoon. Raise heat to medium, and add oil. Add onion, and cook until translucent, about 8 minutes. Add mushrooms, carrots, and celery, and cook until softened, about 10 minutes. Season with salt and pepper. Stir in flour.

Add stock, and bring to a simmer. Cook until thickened, about 5 minutes. Add chicken and cream. Simmer until chicken is just cooked through, about 5 minutes. Return bacon to saucepan. Let cool.

Divide filling among eight 4-inch (12 ounce) ramekins. 4. Preheat oven to 375 degrees. Make the topping: Roll out pate brisee to a 1/4-inch thickness on a lightly floured surface. Cut out 8 circles that are 1 inch wider than the ramekins. Top ramekins with dough, and crimp edges with a fork to seal. Brush dough with egg wash. Freeze for 20 minutes.

Bake until toppings are golden and fillings are bubbling, about 40 minutes.