Try Martha Stewart's Chicken Potpie for a new Comfort Food
Martha Stewart releases another comfort food favorite you can add to your list in the form of her classic chicken pot pie.
Chicken pot pie is often intimidating to make because it requires a lot of time to make. However, in the presence of coronavirus and with a new strain of SARS-CoV-2 threatening humanity, having something that will ease your worries and anxiety is a great help.
Delish describes this heartful dish like a savory pie filled with cooked chicken carrots, onions, peas, smothered in a creamy sauce. They add that with the classic flaky crust, t makes a good comfort food.
Collins Dictionary defines comfort food as a kind of food that makes an individual happy and enjoyable to eat.
Martha Stewart's Chicken Pot Pie
She Knows reports that recently, Martha Stewart shares her recipe of chicken potpie in her Instagram account describing that the chicken pot pie may ease all the worries 2021 might bring to your life.
She Knows adds that classic comfort food has a twist including butternut squash and cremini mushrooms in the dish. However, She Knows points out that the recipe takes a lot of time to make and should be planned to make when an individual has the luxury of time.
IF you already made up your mind about doing the comfort food, here is Martha Stewart's recipe for chicken potpie also published on her website.
Chicken Pot Pie Recipe
For the crust
- 1 stick unsalted butter
- 11/4 cups of unbleached all-purpose flour (add a little more for dusting)
- 1/2 tsp kosher salt
For the Filling:
- 1 whole quartered chicken
- 2 leeks
- 3 stalks celery
- 8 ounces cremini mushroom caps, coarsely chopped
- 1/2 small butternut squash, peelings reserved
- Kosher salt and pepper
- 6 tbsp unsalted butter
- 1 tbsp fresh thyme leaves
- 1/2 cup dry white wine
- 1 cup frozen peas
- 1/2 cup packed fresh chopped flat-leaf parsley
- 1 large egg white
- 1/3 cup unbleached all-purpose flour
- Melt the butter in a saucepan until foamy, continue stirring until the foam subsides and turns into brown color with a nutty aroma. Let cool down completely then and transfer to an ice cube tray filling the cups halfway then freeze until cold.
- Pulse the flour and salt in the food processor to combine then add the shilled brown butter and pulse until the mixture resembles a coarse meal. Drizzle with 3 tbsp of ice water and wait until it holds together. Knead the dough until t holds together then refrigerate until firm.
- Mix together chicken, reserved leek tops, halved celery, mushroom stem, squash peelings, and 1 tablespoon of salt in a large pot then add the broth and water just enough to cover the chicken then bring to a boil. After 20 minutes, transfer the chicken to a plate, and strain the liquid.
- In a pot, brown the butter the toss in sliced leeks, celery, squash, and mushroom caps stirring occasionally. After they soften, add in the flour and thyme, cook until nutty then add the wine. Boil until mostly evaporated then add the strained broth. Pull the chicken from the bones and skin, slicing to bite-sized pieces then add it with the peas and parsley.
- Preheat oven to 400 degrees Fahrenheit, then roll out the dough slightly larger than the baking dish and trim the edges for 1/2-inch overhang. Then beat the egg white and add a little water and brush it on the crust. Bake until golden brown for about 35 to 45 minutes.
Considering Martha Stewart's chicken potpie as your new comfort food this pandemic may spark joy in your heart. Remember to eat in moderation to keep a healthy body amid a pandemic.
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