Chicken Pot Pie With Black Pepper Crust Recipes

Steps:

• Heat the oil in a large skillet over medium-high heat. Add the onions and potatoes and cook until the onions are translucent, about 5 minutes. Add the carrots and mushrooms and cook, stirring occasionally, until the mushrooms are tender and have released their moisture, about 5 minutes. Add the garlic and cook until fragrant, 45 to 60 seconds. Add the flour and cook, stirring, for 1 minute. Add the warmed chicken stock and bring to a boil. Reduce the heat and simmer until thick and bubbly, about 7 minutes. Add the chicken meat and tarragon; taste and adjust the seasoning with salt and pepper. Transfer the chicken mixture to a large casserole dish; set aside to cool slightly.
• Heat the oven to 400 degrees F. Remove the pie crust dough from the refrigerator. Dust a clean surface lightly with flour and roll the dough out to form a 12- by 8-inch rectangle, about 1/8-inch thick. Transfer the dough to the top of the casserole dish. Press the dough onto the sides of the dish to seal the edges. Using a paring knife, cut several slits in the top of the crust to allow steam to escape while baking. Bake until golden brown, about 45 minutes. Let stand 10 minutes before serving.
• Combine the flour and salt in the bowl of a food processor fitted with the blade attachment. Add the butter and vegetable shortening and process until the mixture resembles coarse meal, 8 to 10 seconds. Add enough of the ice water, 1 tablespoon at a time, pulsing between additions, until the dough holds together without being sticky or crumbly. Remove the dough from the processor and shape it into a disk. Wrap in plastic wrap. Chill until firm and the moisture has distributed evenly, about 30 minutes.
• Dust a clean work surface and a rolling pin with flour. Place the disk of dough in the center of the floured surface. Starting in the center of the dough, roll to, but not over, the upper edge of the dough. Return to the center, and roll down to, but not over, the lower edge. Lift the dough, give it a quarter turn and lay it on the work surface. Continue rolling, repeating the quarter turns, until you have a disk about 1/8 inch thick. Wrap in plastic and refrigerate until ready for use.

Steps:

• Preheat oven to 350 degrees F. Line a baking sheet with aluminum foil; set aside.
• In a large bowl, thoroughly combine all ingredients for filling. Transfer to a 2 1/2 quart casserole dish. Cover with foil and place on baking sheet. Bake for 1 1/2 hours.
• Remove from oven and discard foil. Mixture should be bubbling. Gently stir mixture to evenly distribute heat. Open can of biscuit dough and arrange over top of casserole. Brush tops of biscuits with melted butter and sprinkle with black pepper. Return to oven and continue baking for another 15 to 18 minutes or until biscuits have risen and are golden brown.

Steps:

• For the chicken: Preheat the oven to 400 degrees F.
• Place the chicken, breast-side up, in the center of a roasting pan (see Cook's Note). Sprinkle liberally with salt and roast, undisturbed, 25 minutes. Remove and let the par-cooked chicken rest (the breast skin should be nicely browned).
• For the crust: Place the breadcrumbs on a baking sheet and toast in the oven for 5 minutes. Remove and set aside. Finely chop the arugula and place in a medium bowl along with the toasted breadcrumbs. Place the peppercorns on a flat surface such as a cutting board and, using the underside of a skillet, crack them. (The peppercorns should be very coarsely crushed.) Add the peppercorns and butter to the bowl with the breadcrumbs and arugula and mix well.
• Gently pat the crust on top of the chicken breast. Place the chicken back in the oven and roast until the juices run clear or a thermometer inserted in the thickest part of the thigh (avoiding bone) registers 160 to 165 degrees F, an additional 25 to 35 minutes (see Cook's Note). Let rest at least 10 minutes, then carve and serve.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Melt butter in a skillet over medium-low heat, and cook the onion, celery, and carrots until the celery and carrots are tender, about 15 minutes, stirring occasionally. Stir in peas, parsley, thyme and flour, and cook, stirring constantly, until the flour coats the vegetables and begins to fry, about 5 minutes. Whisk in chicken broth and half-and-half, and cook until the sauce is thick and bubbling. Season to taste with salt and black pepper, and mix in the chicken meat.
• Transfer the chicken, vegetables, and sauce into a 2-quart baking dish. Arrange biscuits on top of the filling. In a small bowl, beat egg yolk with water; brush egg yolk on the biscuits.
• Bake in the preheated oven until the biscuits are golden brown and the pie filling is bubbling, 20 to 25 minutes. Let rest 10 minutes before serving.

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Melt butter in a large, deep skillet over medium-high heat. Add onion, carrot, celery, salt, and rosemary and cook, stirring often, until onion is translucent, about 5 minutes. Stir in flour and cook for 1 minute.
• Stir in chicken broth and cream and bring to a simmer. Reduce heat and cook, stirring often, until thick and creamy and vegetables have started to soften, about 5 minutes. Stir in chicken, peas, and parsley until well combined. Season with salt and pepper and remove from the heat.
• Place one crust in the bottom of a 9-inch pie plate. Add filling and place second crust on top. Press crusts together to seal around the edges and use fingers to crimp the dough. Cut small slits in the top and transfer to a rimmed baking sheet.
• Bake in the preheated oven until golden and bubbly, about 30 minutes. Tent the edges with foil while baking if they become too brown. Let stand 10 minutes before serving.