Chicken Pot Pie (Chicken Fricassee)

Recipes

Chicken Pot Pie (Chicken Fricassee)
Serving Size:8|Prep Time:5minutes|Cook Time:25minutes
Chicken Pot Pie (Chicken Fricassee)

Ingredients

  • 2 pounds raw boneless chicken thigh meat diced
  • 1 teaspoon coarse salt
  • 1/2 teaspoon pepper freshly ground
  • 1/4 cup unsalted butter
  • 1 large onion diced
  • 4 garlic cloves minced
  • 1 pound carrots small dice, about two large carrots
  • 1 pound celery small dice, about 3 stalks
  • 1/2 cup all-purpose flour
  • 1 cup dry white wine
  • 2 cups chicken stock low sodium
  • 2 bay leaves
  • 1 teaspoon fresh thyme leaves
  • 1 cup heavy cream
  • 1/2 pound fresh peas about 1 cup
  • 1 tablespoon parsley chopped
  • 1 tablespoon tarragon chopped

Directions

Print Recipe
  1. Season chicken with salt and pepper
  2. Heat butter in heavy pan.
  3. Place the chicken pieces in the pan and cook without browning for a few minutes and transfer the pieces to a dish while finishing the balance of the recipe.
  4. Add the onions, garlic, carrots and celery and cook stirring for a few minutes without browning. Add the flour and fully incorporate the flour into the onions with a spoon. Cook for about 5 minutes.
  5. Add the wine, stock, bay leaves, and thyme stirring constantly. Turn the heat to medium high and bring the liquid to a boil. Decrease the heat to medium, add the chicken and cream. Cook the chicken until it reaches 165˚F. Add the peas when the chicken is about 150°F.
  6. If serving immediately, top with the chopped herbs or cool completely and sprinkle the herbs on the filling as the pot pies are being filled.

Chef's Narrative

This versatile and standard dish serves many purposes. The filling can be served over mashed potatoes, noodles, puff pastry, biscuits; in crêpes, casseroles or in a savory pot pie as it is here.

Recipe Substitutions

N/A
Nutrition Facts:
Total Calories Per Serving: 350, Total Fat: 20g, Saturated: 11g, Sodium: 430mg, Potassium: 300mg, Carbohydrate: 16g, Dietary Fiber: 3g, Protein: 22g
Allergens:
Milk, Wheat

Directions

Print Recipe
  1. Season chicken with salt and pepper
  2. Heat butter in heavy pan.
  3. Place the chicken pieces in the pan and cook without browning for a few minutes and transfer the pieces to a dish while finishing the balance of the recipe.
  4. Add the onions, garlic, carrots and celery and cook stirring for a few minutes without browning. Add the flour and fully incorporate the flour into the onions with a spoon. Cook for about 5 minutes.
  5. Add the wine, stock, bay leaves, and thyme stirring constantly. Turn the heat to medium high and bring the liquid to a boil. Decrease the heat to medium, add the chicken and cream. Cook the chicken until it reaches 165˚F. Add the peas when the chicken is about 150°F.
  6. If serving immediately, top with the chopped herbs or cool completely and sprinkle the herbs on the filling as the pot pies are being filled.

Chef's Narrative

This versatile and standard dish serves many purposes. The filling can be served over mashed potatoes, noodles, puff pastry, biscuits; in crêpes, casseroles or in a savory pot pie as it is here.

Recipe Substitutions

N/A
Nutrition Facts:
Total Calories Per Serving: 350, Total Fat: 20g, Saturated: 11g, Sodium: 430mg, Potassium: 300mg, Carbohydrate: 16g, Dietary Fiber: 3g, Protein: 22g
Allergens:
Milk, Wheat

Ingredients

  • 2 pounds raw boneless chicken thigh meat diced
  • 1 teaspoon coarse salt
  • 1/2 teaspoon pepper freshly ground
  • 1/4 cup unsalted butter
  • 1 large onion diced
  • 4 garlic cloves minced
  • 1 pound carrots small dice, about two large carrots
  • 1 pound celery small dice, about 3 stalks
  • 1/2 cup all-purpose flour
  • 1 cup dry white wine
  • 2 cups chicken stock low sodium
  • 2 bay leaves
  • 1 teaspoon fresh thyme leaves
  • 1 cup heavy cream
  • 1/2 pound fresh peas about 1 cup
  • 1 tablespoon parsley chopped
  • 1 tablespoon tarragon chopped