Fabios Chicken Potpie Recipe By Fabio Viviani Yield 6 Potpies Recipes

FABIO'S CHICKEN POTPIE

Steps:

• 1. Preheat oven to 400°F. For the crust: Place the flour, Parmesan, sugar, and salt in the bowl of a food processor, and pulse a few times to combine. Add the butter and pulse until the butter has been reduced to slightly smaller pieces. With the motor running, slowly add the ice water, until the dough comes together.
• 2. Transfer the dough quickly to a lightly floured surface, and knead it briefly a few times until it forms a ball. Flatten the ball slightly. Wrap the dough in plastic wrap, and refrigerate it while you make the filling.
• 3. For the filling: In a pot, heat the olive oil over medium-high heat. Add the celery, onions, and carrots, and season with a pinch of salt and pepper. Sauté, stirring occasionally, just until the mixture starts to caramelize.
• 4. Add the potatoes, and sauté until the potatoes start to brown around the edges and the onions are a little more caramelized. Stir in the chicken with another pinch of salt and pepper, and continue to saute, stirring occasionally, until all the meat turns white, about 10 minutes.
• 5. Sprinkle the flour over the chicken and vegetables, stirring well so that the flour evenly coats the mixture, and cook for 1 minute, stirring constantly. Gradually stir in the chicken broth. Bring to a boil over medium heat, stirring constantly. Simmer for a minute.
• 6. Stir in the broccoli and then the peas; heat through. Remove the pot from the heat and stir in the parsley and oregano. Season with more salt and pepper to taste.
• 7. To assemble the potpies: In a small bowl, whisk together the eggs with a pinch of salt and a little water, and set aside. On a lightly floured surface, roll the dough to a 1/3- inch thickness.
• 8. Cut out 6 rounds that are slightly larger than 6 oven-safe bowls. Ladle the hot filling into the bowls. Top each bowl with a round of dough, fitting the dough inside the bowl rim so that it touches the filling. Flute the edges of the dough.
• 9. Brush the dough with the prepared egg wash. Cut small slits in the dough to let steam escape. Place the bowls on a baking sheet, and bake until the pastry is golden brown and the filling is bubbly, 30 to 45 minutes. Let stand for 5 minutes before serving.

FAVORITE CHICKEN POTPIE

Steps:

• Preheat oven to 425°. Place potatoes and carrots in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, covered, 8-10 minutes or until crisp-tender; drain. , In a large skillet, heat butter over medium-high heat. Add onion; cook and stir until tender. Stir in flour and seasonings until blended. Gradually stir in broth and milk. Bring to a boil, stirring constantly; cook and stir 2 minutes or until thickened. Stir in chicken, peas, corn and potato mixture; remove from heat., Unroll a pie crust into each of two 9-in. pie plates; trim even with rims. Add chicken mixture. Unroll remaining crusts; place over filling. Trim, seal and flute edges. Cut slits in tops. , Bake 35-40 minutes or until crust is lightly browned. Let stand 15 minutes before cutting. Freeze option: Cover and freeze unbaked pies. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 425°. Place pies on baking sheets; cover edges loosely with foil. Bake 30 minutes. Reduce oven setting to 350°; bake 70-80 minutes longer or until crust is golden brown and a thermometer inserted in center reads 165°.

FABIO'S EASY CHICKEN DINNER RECIPE - (4.5/5)

Steps:

• Preheat oven to 350°F. Cut the potatoes in half. Cut the carrots into pieces about the same size as the halved potatoes. In a medium bowl, toss the vegetables with the 2 tablespoons of olive oil and salt and pepper to taste. Set aside while you prepare the chicken. Cut 2 thin slices of lemon, and cut the remaining lemon into 6 thick slices. Pull the oregano leaves from the stems and roughly chop them. Discard the stems. Pull the thyme leaves from the stems. Combine with the minced garlic, and discard the stems. Slide your finger under the chicken skin to separate the skin from the meat. Place one thin lemon slice under the skin of each chicken breast. Follow with the garlic-thyme mixture and then the oregano. Reposition the skin so that it's covering as much meat as possible. Drizzle each chicken breast with a little more olive oil. Season with a pinch of salt and pepper. On one side of a roasting pan, place the thick lemon slices side by side and touching. Place the chicken on the bed of lemon slices so that it does not touch the bottom of the pan. Add the prepared vegetables to the other side of the pan. Pour the chicken stock over the vegetables and around the chicken. Bake for 35 to 45 minutes, or until the chicken and vegetables are fully cooked. Let rest for 10 minutes before serving.