A Comforting and Savory Recipe with a Humorous Story
This recipe is so comforting and delicious, it's often told with a humorous anecdote. It's a simple yet incredibly satisfying dish that will warm you from the inside out.
🛒 Ingredients
4 servings
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 tablespoons unsalted butter, cut into cubes
- 1/2 cup ice water
- 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 cup sliced mushrooms
- 1/2 cup dry white wine
- 1 cup chicken broth
- 1/2 cup heavy cream
- 2 tablespoons chopped fresh parsley
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Watch the original video
Watch on TikTokDirections
- 1
In a large bowl, whisk together the flour, salt, and pepper.
- 2
Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
- 3
Gradually add the ice water, 1 tablespoon at a time, mixing until the dough just comes together. Do not overmix.
- 4
Gather the dough into a ball, flatten it into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- 5
While the dough chills, season the chicken pieces with salt and pepper.
- 6
Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook until browned on all sides. Remove the chicken from the skillet and set aside.
- 7
Add the chopped onion to the same skillet and cook until softened, about 5-7 minutes.
- 8
Add the minced garlic and sliced mushrooms to the skillet and cook for another 3-5 minutes, until the mushrooms are tender.
- 9
Pour in the white wine and scrape up any browned bits from the bottom of the skillet. Let it simmer for 2 minutes.
- 10
Stir in the chicken broth and bring to a simmer. Return the chicken to the skillet.
- 11
Reduce the heat to low, cover, and simmer for 15 minutes, or until the chicken is cooked through.
- 12
Stir in the heavy cream and cook for another 5 minutes, until the sauce has thickened slightly.
- 13
While the sauce simmers, preheat your oven to 400°F (200°C).
- 14
On a lightly floured surface, roll out the chilled dough into a circle large enough to cover the top of your skillet.
- 15
Carefully place the dough over the chicken and sauce mixture in the skillet. Trim any excess dough and crimp the edges to seal.
- 16
Cut a few slits in the top of the dough to allow steam to escape.
- 17
Bake for 20-25 minutes, or until the crust is golden brown and the filling is bubbly.
- 18
Let the pot pie rest for 5-10 minutes before serving. Garnish with fresh parsley.
💡 Chef's Tip
For an extra rich flavor, you can add a tablespoon of Dijon mustard to the sauce along with the heavy cream. If you don't have white wine, you can substitute with more chicken broth.
