Oh, Martha. It’s just so easy, isn’t it?
I’ve had this cookbook for EVER, and have only made a handful of dishes - really challenging things like pancakes and mashed potatoes. I’ve thumbed through it quite a few times, thought, and there’s one page in particular that’s caught my attention.
With a newly painted and organized kitchen, it was time. Bring it, Martha.
Martha Stewart’s Fancy-Pants Chicken Potpie slightly adapted from Martha Stewart’s Favorite Comfort Food
1 three-to-four pound chicken
4 cups Chicken Stock (or, ahem, water. Let the adaptations begin)
1 large yellow onion, split in half
2 dried bay leaves
1/2 tsp whole black peppercorns
1 small bunch fresh thyme
1 rib celery, cut into thirds
1 cup plus 5 Tbsp flour
2-1/4 tsp salt
15 Tbsp butter
2 large egg yolks
9 ounces red potatoes, cut into 1/2-inch pieces
12 pearl onions, peeled and cut lengthwise if large (or, ahem, one large white onion, cut into pearl onion sizes)
1 medium leek, white and light-green parts only, sliced into 1/4-inch-thick rounds and washed
2 medium carrots, sliced into 1/4-inch-thick rounds
6 ounces button mushrooms, halved or quartered if large
1 cup milk
2 Tbsp chopped fresh flat-leaf parsley
Zest of 1 lemon
1/2 tsp pepper
1 Tbsp heavy cream
Whew. I mean, the ingredient list alone is enough to put a girl off of this recipe for a couple of years. I’m exhausted. Time to soldier on - don’t let her beat you!
I decided to make this recipe into a bunch of individual potpies instead of one big deal - that way I still have a bunch in the freezer to enjoy on those don’t-feel-like-cooking days. Much nicer than frozen pizza.
First, combine the chicken, stock, onion, bay leaves, peppercorns, 3 thyme sprigs and celery in a large stockpot and add enough water to cover the chicken. Bring to a boil, reduce heat and simmer, uncovered, for one hour.
While that’s cooking, you can prepare the flaky, wonderful, thyme-specked crust. Combine 1 cup flour, 1/4 tsp salt and 1 Tbsp thyme leaves in a food processor. Add 10 Tbsp chilled butter cut into small pieces and pulse until the mixture resembles coarse meal. While the processor is running, add 3 Tbsp ice water and 1 egg yolk and process until the dough holds together. Turn onto plastic wrap, flatten into a circle and wrap up = refrigerate at least 1 hour.
Drain the chicken and reserve the stock. Remove the skin and pick the chicken clean. Shred the meat into bite-sized pieces and set aside. Strain the stock and set aside 2 cups. Put the rest in the freezer so that next time you take on a Martha recipe, you’ll have fancy homemade stock on hand.
Melt 5 Tbsp butter in a large saute pan over medium high heat. Add the potatoes and onions and cook until the potatoes begin to turn golden. Add the leeks, carrots and mushrooms, and cook 4-5 minutes more. Add 5 Tbsp flour and stir 1 minute. Stir in the 2 cups stock and milk and bring to a simmer. Cook until thick and bubbly, stirring constantly, 2-3 minutes. Add the chicken, parsley, 2 Tbsp thyme leaves, lemon zest, 2 tsp salt and pepper and remove from the heat. Transfer into either a large casserole dish or, if you’re like me, single-serving ramekins.
Check out that crease - you can see straight through to the food-porny mashed potatoes recipe!
Heat your oven to 375°. Roll out the dough to 1/4 inch thick, then chill 15 minutes. Mix together the remaining egg yolk and heavy cream to make an egg wash. Working quickly, place the dough on top of the chicken mixture, and tuck extra dough around the edges. Cut slits on top to allow steam to escape. Brush the tops with egg wash, and place on a baking sheet. Bake 35-40 minutes until crust is golden.
Aw, damn. These are decadent, and so cute! I immediately gave half of them away, just because I was so proud of these little beauties, and the rest are waiting for me in the freezer. I might have a little Martha in me after all.
