Curried Chicken and Wild Mushroom Potpie

Name: Curried Chicken and Wild Mushroom Potpie
Ingredients: ½ cup pearl onions, or use frozen pearl onions; 1 egg mixed with a little water, to glaze the pastry; ½ tablespoon grated or finely chopped fresh ginger root; 1 tablespoon freshly squeezed lemon juice; ¼ cup milk or light cream; Pinch cayenne; ¼ cup chicken broth; 1½ tablespoons chopped flat-leaf parsley; 2 tablespoons medium sherry, plus a little more, if needed; 2 tablespoons all-purpose flour; ½ tablespoon hot or mild curry powder; Freshly ground black pepper; 2 ounces shiitake or other wild mushrooms, stemmed, wiped, trimmed, and sliced; ⅓ cup defrosted frozen petites peas; 1½ tablespoons unsalted butter; Kosher salt or sea salt; 1 (14-ounce) package all-butter puff pastry, defrosted according to package directions (I prefer Dufour Kitchens); ⅓ cup diced carrots, blanched for 2 minutes; 8−9 ounces boneless skinless chicken breasts or thighs, well trimmed and cut into large cubes; 1 clove garlic, finely chopped

Preparation info

Difficulty
Medium

Appears in

Cast-Iron Cooking for Two

By Joanna Pruess

Published 2019

About

Years ago, I wrote an article about potpies for the Washington Post. One recipe was a wild mushroom ragout topped with puff pastry created by Chef Jeff Tomchek, formerly the co-owner and executive chef of Indigo restaurant, in Great Falls, Virginia. His clever method of baking the top crust separately results in a golden dome with not a bit of sogginess. I lifted his lid idea for this recipe.

Serve with basmati rice and mango chutney, if desired. Use remaining puff pastry for

Ingredients

Main course

Ingredients

Method