Chicken Pot Pie with Salsify, Fava Beans, and Morels

Name: Chicken Pot Pie with Salsify, Fava Beans, and Morels
Yield: Serves 4
Ingredients: 1½ cups all-purpose flour; 1½ tablespoons sugar; 1 tablespoon baking powder; 1 small onion, diced; 1 clove garlic, chopped; 1 bay leaf; 1 sprig fresh thyme; Large pinch of salt; 5 tablespoons butter, softened; ¾ to 1 cup heavy cream; 2 tablespoons plus ½ cup (1 stick) butter; 1 cup fresh or dried morel or other mushrooms, cleaned and cut into bite-size pieces (see Notes); 1 cup fresh or dried morel or other mushrooms, cleaned and cut into bite-size pieces (see Notes); 6 chicken thighs, skinless; 6 chicken thighs, skinless; 1½ cups salsify, peeled and cut into bite-size lengths, or artichoke hearts or chopped sunchokes; 1½ cups salsify, peeled and cut into bite-size lengths, or artichoke hearts or chopped sunchokes; 1½ cups salsify, peeled and cut into bite-size lengths, or artichoke hearts or chopped sunchokes; ½ cup all-purpose flour; 3 tablespoons salt; 1 cup shucked and peeled fava beans (see Notes), or shelled peas; 1 cup shucked and peeled fava beans (see Notes), or shelled peas; 2 tablespoons chopped fresh chives; Black pepper to taste

Preparation info

Serves
4

Difficulty
Easy

Appears in

Cooking without Borders

By Anita Lo

Published 2011

About

Quintessential American comfort food, the chicken pot pie can be adapted to any season. It’s not unlike the fancier sounding vol-au-vent served in France. That term refers to the light (it translates literally to “windblown”), hollow puff pastry case that can be filled with many things, including, quite often, chicken. I learned how to make that specific dish abroad and have never prepared it in the States. Here, I cook pot pies. I love it when people make them for staff meals.

This

Ingredients

Pastry
Main course
Pie

Ingredients

Method