Chicken and mushroom skillet pie with greens and tarragon from Nothing Fancy: Unfussy Food for Having People Over (page 200) by Alison Roman

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Lemony watercress with raw and toasted fennel

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • anya_sf on January 12, 2020

    The chicken rendered a lot of fat, even though the skin was trimmed, so the butter was not really needed (I did add 1 Tbsp). Since my puff pastry was rectangular, I put the filling in a rectangular casserole, rather than baking it in the skillet. The partially-cooked chicken meat (I used thighs) was a bit difficult to remove from the bone; fully cooked chicken would be easier. My pastry got overly brown and burnt on the edges, which I had to cut away, but we enjoyed the rest of it. The filling was absolutely delicious, although thinner than traditional pot pie filling, so we had it in bowls. This only served 4 in our house.

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