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Recipes
December 2008

Chicken, Sausage, And Mushroom Pot Pie

By Adam Leith Gollner

4.5

(6)

Recipe information

  • Yield

    6 Servings

Ingredients

crust

2

cups all purpose flour

3

/4 teaspoon salt

10

tablespoons (1 1/4 sticks) chilled unsalted butter, cut into 1/2-inch cubes

4

tablespoons (or more) ice water

filling

4

tablespoons (1/2 stick) butter, room temperature, divided

2

tablespoons all purpose flour

2

tablespoons olive oil

12

ounces crimini (baby bella) mushrooms, sliced

1

cup finely chopped shallots (about 5)

1

tablespoon chopped fresh thyme

1

1/4 pounds Italian sausages (about 6), casings removed

2

pounds skinless boneless chicken thighs, trimmed, cut into 1-inch pieces

1

/2 cup Madeira

2

cups low-salt chicken broth

1

cup chopped fresh Italian parsley

3

hard-boiled eggs, peeled, thickly sliced

1

large egg yolk, beaten to blend with 1 tablespoon water (for glaze)

Need to make a substitution?

Preparation

  1. crust

    Step 1

    Blend flour and salt in processor. Add butter and cut in, using on/off turns, until coarse meal forms. Add 4 tablespoons water. Using on/off turns, blend until moist clumps form, adding more water by 1/2 tablespoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic and chill at least 1 hour and up to 1 day.

  2. filling

    Step 2

    Mix 2 tablespoons butter and flour in bowl to smooth paste; set aside. Melt 2 tablespoons butter with oil in large deep skillet. Add mushrooms, shallots, and thyme. Sauté until mushrooms brown, about 8 minutes. Add sausage; sauté until no longer pink, breaking up with spoon, about 7 minutes. Add chicken. Sprinkle with salt and pepper. Sauté until chicken is no longer pink on outside, about 5 minutes. Add Madeira; boil 2 minutes. Add broth; 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.

    Step 3

    Preheat oven to 400°F. Roll out dough on floured surface to 13- to 14-inch round. Place atop filling. Trim overhang to 1 inch. Fold overhang under; crimp edge. Brush crust with glaze; cut several slits in crust.

    Step 4

    Bake pie until crust is golden, about 45 minutes. Let rest 15 minutes and serve.

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