Chicken Sausage and Mushroom Pot Pie
From lacrenshaw 15 years ago
- 70 minutes to make
- Serves 6
From the December 2008 issue of Bon Apetit magazine, this recipe is courtesy of Jean Soulard who is the chef at the Fairmont Le Chateau Frontenac. Prep time does not include crust chilling time.
Ingredients
- CRUST: shopping list
- 2 cups all-purpose flour shopping list
- 3/4 teaspoon salt shopping list
- 10 tablespoons chilled unsalted butter in 1/2" cube shopping list
- 4 tablespoons (or more) ice water shopping list
- FILLING: shopping list
- 4 tablespoons butter, room temperature, divided shopping list
- 2 tablespoons all-purpose flour shopping list
- 2 tablespoons olive oil shopping list
- 12 ounces crimini mushrooms, sliced shopping list
- 1 cup finely chopped shallots shopping list
- 1 tablespoon chopped fresh thyme shopping list
- 1 1/4 pounds italian sausage, uncased shopping list
- 2 pounds boneless, skinless chicken thighs, 1" pieces shopping list
- 1/2 cup Madeira shopping list
- 2 cups low salt chicken broth shopping list
- 1 cup fresh chopped Italian parsley shopping list
- 3 hard-boiled eggs, peeled and thickly sliced shopping list
- 1 large egg yolk beaten with 1 tablespoon water shopping list
How to make it
- CRUST:
- Blend flour and salt in processor.
- Add butter and cut in, using on/off turns, until coarse meal forms.
- Add 4 tablespoons ice water.
- Using on/off turns, blend until moist clumps form, adding more water by 1/2 tablespoonfuls if dough is dry.
- Gather dough into a ball.
- Flatten into disk, wrap in plastic and chill for at least 1 hour and up to 1 day.
- FILLING:
- Mix 2 tablespoons butter and flour in bowl to a smooth paste; set aside.
- Melt 2 tablespoons butter with oil in large deep skillet.
- Add mushrooms, shallots and thyme.
- Saute until mushrooms brown, about 8 minutes.
- Add sausage and saute until no longer pink, about 7 minutes, breaking up as you go.
- Add chicken.
- Sprinkle with salt and pepper to taste.
- Saute until chicken is no longer pink on outside, about 5 minutes.
- Add Madeira and boil 2 minutes.
- Add broth and bring to boil.
- Mix in butter/flour paste.
- Simmer until sauce thickens, stirring often, about 3 minutes.
- Mix in parsley.
- Season with salt and pepper.
- Transfer to 10-cup round baking dish.
- Top with egg slices.
- Preheat oven to 400 degrees F.
- Roll out dough on floured surface to 13 to 14" round.
- Place atop filling.
- Trim overhang to 1".
- Fold overhang under and crimp edge.
- Brush crust with glaze and cut slits in top of crust.
- Bake for 45 minutes OR until pie is golden.
- Allow to rest 15 minutes before serving.
The Rating
Reviewed by 6 people-
awsomw recipe great post llove this recipe print save and try thanks
momo_55grandma
in Mountianview loved it
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Love this too , evyrthing in it!
midgelet
in Whereabouts loved it
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Mmmmmmmm good old comfort food...........yum
i love the sausage in it sounds so delicious
five plus
tink
minitindel
in THE HEART OF THE WINE COUNTRY loved it
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