This recipe is a modified version of an original recipe; “Modern Take on Chicken Pot Pie,” found in the NY Times Food Section. I altered this recipe by making it into individual sized pies and using Sherry Wine instead of Sherry Vinegar, I also omitted the onions and substituted shallots for onions and added more chicken. This made a sweeter, richer gravy and gave the dish more hearty chicken flavor. One of the things that appealed to me about this recipe was leaving out carrots and peas inside the pie, and replacing them with mushrooms. This is truly a modern take on a classic favorite. I made this recipe and divided the pie filling into six individual pie tins and covered them with rounds of store-bought pie crust. When the pies were cool I froze them. Take one or two out for a quick, rich, and comforting weeknight dinner.
1 lb. boneless skinless chicken thighs (cut into bite sized pieces)
2 Cups homemade chicken broth or store-bought organic low-sodium chicken broth
6 Pieces of thick-sliced bacon (cubed)
3 Tbsp. extra-virgin olive oil
1 Tbsp. thyme (fresh or dried)
2 Cloves of garlic (finely minced)
3 Medium-sized shallots (diced)
3 Tbsp. Flour
⅓ lb. of cremini mushrooms (sliced to a medium thickness)
Salt and pepper to taste
¼ Cup Marsala cooking wine
2 Tbsp. Sherry cooking wine
1 Box of store bought pie crust (2 crusts per box)
1 egg (beaten with water for egg wash)
- Cook bacon in a medium to large sauté pan over medium heat.
- When bacon starts to brown, lower heat and add shallots and garlic.
- When shallots turn slightly translucent add mushrooms to shallot, garlic and bacon mixture.
- When the mushrooms soften, add chicken, 2 tbsp. of flour, a pinch of salt, dash of pepper, and half the thyme to a sealable ziplock bag. Shake bag to evenly distribute dry ingredients over the chicken.
- Add chicken to bacon, shallot, mushroom, and garlic mixture. Stir rapidly to avoid chicken sticking to pan.
6. Cook chicken till brown on each side.
7. Add chicken broth, sherry, and marsala to chicken, cover and let simmer for 5-6 minutes.
8. Add remaining tbsp. of flour into pan, and stir rapidly to mix forming a thick gravy.
9. Taste for seasoning.
10. Spray individual pie pans with cooking spray.
11. Using one of the pie pans; cut around pan edge to form a crust for the top of the pie.
12. Set crusts aside, evenly distribute chicken pie filling into each pan.
13. Let individual pies cool before placing crust on top.
14. When filling has cooled place crust over the top. Poke a few small holes in center of crust to let air out when baking. Brush each crust with egg wash mixture. Let cool. Place in freezer.
15. When ready to cook, preheat oven to 400 degrees. Place frozen pie on lined cookie sheet in oven and cook 20-30 minutes until crust is golden and filling is heated through.
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