Chicken, Sausage And Mushroom Pot Pie (Dec 2008)

Name: Chicken, Sausage And Mushroom Pot Pie (Dec 2008)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups all purpose flour; 3/4 teaspoon salt; 1 1/4 sticks unsalted butter, chilled, cut into pieces; 4 tablespoons ice water; 4 tablespoons butter, room temperature, divided; 2 tablespoons all purpose flour; 2 tablespoons olive oil; 12 ounces crimini mushrooms; 1 cup shallots, finely chopped; 10 sprigs fresh thyme; 1 pound sweet Italian sausage, casings removed, in bite-size pieces; 2 pounds chicken thighs, boneless, skinless, cut into 1 inch pieces, salted; 1/2 cup Madiera; 2 cups chicken broth, low-salt; 1 cup parsley, chopped

Servings: persons

2 cups all purpose flour
3/4 teaspoon salt
1 1/4 sticks unsalted butter, chilled, cut into pieces
4 tablespoons ice water
4 tablespoons butter, room temperature, divided
2 tablespoons all purpose flour
2 tablespoons olive oil
12 ounces crimini mushrooms
1 cup shallots, finely chopped
10 sprigs fresh thyme
1 pound sweet Italian sausage, casings removed, in bite-size pieces
2 pounds chicken thighs, boneless, skinless, cut into 1 inch pieces, salted
1/2 cup Madiera
2 cups chicken broth, low-salt
1 cup parsley, chopped

1
CRUST/ Blend 2 c. flour and salt in processor. Add butter and cut in with on/off turns until resembles coarse meal. Add 4 Tbsp. ice water and blend until moist clumps form, adding more water by tsps. 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/ Mix 2 Tbsp room temp. butter and 2 Tbsp flour to smooth paste; set aside.
3
Melt 2 Tbsp butter w/olive oil in large deep cast iron skillet. Add mushrooms, shallots and thyme. Saute until mushrooms are brown, about 8 min. Add sausage; saute until no longer pink, about 7 min. Add chicken; saute until no longer pink on outside, about 5 min. Add Madiera; boil 2 min. Add broth; bring to a boil. Mix in butter-flour paste; simmer until sauce thickens, stirring often, about 3 min. Mix in parsley. Season with salt and pepper.
4
Preheat oven to 400 degrees F. Roll out dough on floured surface to a 13-14 inch round. place atop filling. trim overhang to 1 inch. Fold overhang under, crimp edge.

1318

kcal

Calories

Fat

Carbs

104

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 cups all purpose flour, 3/4 teaspoon salt, 1 1/4 sticks unsalted butter, chilled, cut into pieces, 4 tablespoons ice water, and more.

Yes, Chicken, Sausage And Mushroom Pot Pie (Dec 2008) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chicken, Sausage And Mushroom Pot Pie (Dec 2008)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions