Chicken pot pie Provencal from Food52

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Notes about this recipe

  • wkhull on December 29, 2024

    Yes. You should make this dish. You had me at abundance of golden crust with bubbling goo coming out the top. The mustardy velvety herby creamy sauce coating perfectly poached chicken and a variety of vegetables is what makes this dish stand out. Definitely one to seriously consider if you have never made chicken pot pie. Yes, it takes a few hours, but most steps can actually be done a day or two in advance. And nothing is difficult on a technical level. (I blended the pastry by hand.) And it makes a ton of food (two deep dish 8-9" pies) and reheats well, so well worth the effort. If you don't have the 3" deep dishes this recipe can easily accommodate standard 9x13 and 9x9 baking dishes. Instead of overlapping the dough over the sides of the dish, use your cookie cutters to make fun shapes, brush with egg, and apply them to the top. Definitely do a read through before attempting, as there is a lot going on, and more efficiently if done at the same time.

  • hillsboroks on October 13, 2019

    This took an entire afternoon to prepare but it was worth it when the golden brown savory smelling pie came out of the oven. I used the Cooked Illustrated pie crust recipe with vodka in lieu of half the water for an exceptionally flaky crust. Poaching the chicken with this method was easy and I was able to prepare the other steps (roasting the fennel, sautéing the mushrooms, chopping the veggies and cooking the potatoes) while the stock simmered away on the stove reducing. The only ingredients I did not have were the beans and the roasted tomatoes. I wasn't sure if the recipe was referring to sun dried tomatoes since I have never seen roasted tomatoes in any market near me so I just skipped them. The Dijon mustard sauce is fabulous and when combined with the brown mustard seeds cooked with the mushrooms it gives this dish an amazing flavor. I used fresh herbs and think they really are essential to the end flavor.

  • SACarlson on December 31, 2013

    This recipe is an incredible amount of work, but is very, very good. The mustardy sauce is just delightful.

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