Chicken au Poivre Pot Pie
Only ONE THING can make this beloved classic even better, and that is to make it into a pot pie. All of the beautiful things you love about chicken au poivre- the peppercorn creaminess, thyme, and a lot of brandy. Leading to the inspired medley of winter veggies- little pink fingerling potatoes, honeynut squash, classic shallots, and a dot of garlic. Wrapped in a flakey pie dough to create a swoon-worthy cozy bite.
Serves 8-10 | Level: Beginner
Ingredients
1 batch of Flakey Pie Dough
1 tablespoon oil
1-1.5lbs chicken (breast or bonless skinless thighs)
1 tablespoon butter
2 teaspoons whole peppercorn
1-2 teaspoons flake salt (to taste)
1 teaspoon mustard powder
pinch of nutmeg
12 oz chantrelles
2 very large shallots, sliced into half moons
1-1.3 lbs potatoes, diced
1-1.3lbs butternut or honeynut squash, diced
2-5 sprigs thyme (depends on how big)
2 cloves garlic
2 cups beef bone broth or beef stock
1/3 cup brandy
5oz (1/2cup) creme fraiche
2 teaspoons flour
Egg yolk + 1 tablespoon of cream
Method
Prep your ingredients. Dice the squash and potatoes, cut the shallots into half moons, chop the garlic, crush the whole peppercorns into large pieces with a mortar and pestle, and measure out everything else. Set it aside. Note on the chanterelles though- they LOVE to be cooked a certain way. I've been foraging and cooking these for years, this is what they prefer. Start by tearing them into shreds / wedges by putting your thumbs on the cap and separating, do this until you like the size. Preheat an empty pan to medium high, and add the mushrooms. They will stick a little for the first 60 seconds or so but just keep stirring. Then they will release water, and add a little pinch of that salt and continue to stir until they become dry again. Remove from the pan and set aside. (NOTE: at this point for other recipes like if you're cooking them for pasta, toss it in a little garlic herb butter at this point. They are excellent just like this, but anyways lets get onto the pot pie!)
Add the oil to the pan, bring temp back to medium high. Add the chicken and sear on both sides until internal temperature is 165F. Remove from pan and set aside to cool. Add the butter, potatoes, shallots, squash, crushed peppercorn, mustard powder, salt, pinch of nutmeg, chopped garlic, whole sprigs of thyme. Stir to combine, and sauté for about 5 minutes. Add flour, stir in, then deglaze with the brandy. Cook down until the pan is dry again then add broth. Stir in, bring the a gentle simmer then turn down and cover to cook the potatoes and squash completely. At this point, you can dice your chicken.
When the veggies are cooked, remove the lid, add in the creme fraiche, and remove the thyme stems (the leaves should have mostly fallen off my now).
While that cools, roll out both sheets of pie dough. Be sure to lightly press the bottom one into your dish and dock it with a fork. Pour in the filling, add the top sheet and fold the edges together and ad slits at the top to allow steam to escape while cooking. Mix the egg yolk and cream, and brush on the egg wash.
Bake at 425F for 15minutes, then reduce the temperature to 350F and bake until golden and bubbly, another 45-55 minutes. Allow to cool for at least 15 minutes before eating.
Happy Eating! Did you make this? Tell me how it went below!
xoxo Slone's Kitchen
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