fabio's chicken potpie

★★★★★ 1 Review
miffed13 avatar

Just got this off Yahoo from Chef Fabio!

★★★★★ 1 Review
serves 6
prep time 20 Min
cook time 45 Min
method Bake

Ingredients For fabio's chicken potpie

  • 2 1/2 c
    all-purpose flour
  • 1/2 c
    grated parmesan cheese
  • 1 tsp
    sugar or splenda
  • 1 tsp
  • 1 1/2 stick
    cold butter (12 ounces), cut into small chunks
  • 1/4 c
    ice water
  • 1/2 c
    extra virgin olive oil
  • 1 c
    diced celery (1/3-inch dice)
  • 1 c
    diced onions (1/3-inch dice)
  • 1 c
    diced carrot (1/3-inch dice)
  • 1 tsp
    salt plus additional if needed
  • 1/4 tsp
    black pepper
  • 1 c
    diced potatoes (1/3-inch dice)
  • 4
    boneless, skinless chicken breasts, cut into bite-size cubes
  • 2 1/4 c
    cups chicken broth
  • 1 c
    diced broccoli
  • 1/2 c
  • 2
    sprigs fresh parsley, chopped
  • 2
    sprigs fresh oregano, chopped
  • 2

How To Make fabio's chicken potpie

  • 1
    Preheat oven to 400°F. For the crust: Place the flour, Parmesan, sugar, and salt in the bowl of a food processor, and pulse a few times to combine. Add the butter and pulse until the butter has been reduced to slightly smaller pieces. With the motor running, slowly add the ice water, until the dough comes together.
  • 2
    Transfer the dough quickly to a lightly floured surface, and knead it briefly a few times until it forms a ball. Flatten the ball slightly. Wrap the dough in plastic wrap, and refrigerate it while you make the filling.
  • 3
    For the filling: In a pot, heat the olive oil over medium-high heat. Add the celery, onions, and carrots, and season with a pinch of salt and pepper. Sauté, stirring occasionally, just until the mixture starts to caramelize.
  • 4
    Add the potatoes, and sauté until the potatoes start to brown around the edges and the onions are a little more caramelized. Stir in the chicken with another pinch of salt and pepper, and continue to saute, stirring occasionally, until all the meat turns white, about 10 minutes.
  • 5
    Sprinkle the flour over the chicken and vegetables, stirring well so that the flour evenly coats the mixture, and cook for 1 minute, stirring constantly. Gradually stir in the chicken broth. Bring to a boil over medium heat, stirring constantly. Simmer for a minute.
  • 6
    Stir in the broccoli and then the peas; heat through. Remove the pot from the heat and stir in the parsley and oregano. Season with more salt and pepper to taste.
  • 7
    To assemble the potpies: In a small bowl, whisk together the eggs with a pinch of salt and a little water, and set aside. On a lightly floured surface, roll the dough to a 1/3- inch thickness.
  • 8
    Cut out 6 rounds that are slightly larger than 6 oven-safe bowls. Ladle the hot filling into the bowls. Top each bowl with a round of dough, fitting the dough inside the bowl rim so that it touches the filling. Flute the edges of the dough.
  • 9
    Brush the dough with the prepared egg wash. Cut small slits in the dough to let steam escape. Place the bowls on a baking sheet, and bake until the pastry is golden brown and the filling is bubbly, 30 to 45 minutes. Let stand for 5 minutes before serving.