Chicken Paprikash Pot Pie

Name: Chicken Paprikash Pot Pie
Cuisine: European
Ingredients: 2 lbs. bone in skin on chicken thighs; Kosher salt and black pepper (to taste); 1 Tbsp olive oil; 3 celery stalks (small diced); 2 carrots (small diced); 1 onion (small diced); 1/2 fennel bulb (cored and small diced); 4 cloves garlic (minced); 1 Tbsp smoked paprika; 5 Tbsp unsalted butter (plus more for greasing the dish); 6 Tbsp all purpose flour; 2 cups chicken stock; 1 bay leaf; 4 sprigs fresh thyme; 1/3 cup sour cream; 3/4 cup frozen peas; 1/4 cup chopped fresh dill; 1/3 cup chopped fresh parsley; 2 Tbsp chopped fresh tarragon; 1 lemon (zested); 1 sheet homemade puff pasty (or store bought (thawed)); 1 egg; 1 Tbsp water; Flake salt (for sprinkling)

16 steps

Makes 1 pot pie

Updated at: Sun, 17 Nov 2024 00:34:10 GMT

Ingredients

1 servings

2 lbschicken thighs

1 Tbspolive oil

0.5fennel bulb

cored and small diced

4cloves garlic

minced

1 Tbspsmoked paprika

5 Tbspunsalted butter

plus more for greasing the dish

6 Tbspall purpose flour

2 cupschicken stock

1bay leaf

4 sprigsfresh thyme

⅓ cupfresh parsley

chopped

2 Tbspfresh tarragon

chopped

1lemon

zested

1 sheetpuff pasty

homemade, or store bought, thawed

1egg

1 Tbspwater

Flake salt

for sprinkling

Instructions

Step 1

Preheat oven to 425ºF. Butter either a deep dish pie pan or a small baking dish (The dish I used was an 8x11, but an 8x8 also works!)

Step 2

Season chicken thighs all over with salt and pepper. Heat olive oil in a large pot over medium heat.

Step 3

Add in chicken thighs, skin side down, and cook until deeply brown, about 8-10 minutes.

Step 4

Flip and continue to cook, adjusting heat as needed, until the chicken is cooked through, about 10-15 minutes more. Remove chicken and set aside.

Step 5

Add celery, carrots, onion, fennel and garlic to the same pan with the drippings. Season with salt and pepper. Cook, stirring, until the veggies start to soften, about 5-7 minutes.

Step 6

Stir in paprika and cook for 1 minute more. Add in butter and melt.

Step 7

Stir in flour and cook for 1 minute. Whisk in chicken stock and cook, stirring, until the sauce is bubbling and thick. Add in thyme and bay leaf (tied together with twine if you have it).

Step 8

Reduce heat to low and simmer, stirring often, for 10 minutes.

Step 9

While sauce simmers, remove skin and bones from chicken and shred.

Step 10

Once the sauce has simmered, remove thyme and bay leaf. Stir in shredded chicken. Turn off heat.

Step 11

Add in sour cream, peas, fresh herbs, and lemon zest. Season to taste with salt and pepper.

Step 12

Pour filling into the prepared dish.

Step 13

Whisk egg and water together to make an egg wash.

Step 14

Roll out puff pastry if necessary to fit your dish. If you are using a pie plate, just keep the shape of the pastry square and drape it over the filling. It doesn’t have to fit perfectly, you just want the top to be fully covered.

Step 15

Brush egg wash all over the crust and sprinkle with flake salt.

Step 16

Bake for 35-45 minutes until golden brown. Serve!

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