Wild Chanterelle & Chicken Pot Pie

Based on Preppy Kitchen Chicken Pot Pie.

Prep Time: 15 minutes | Cook Time: 1 hour 10 minutes | Resting Time: 40 minutes | Yield: 6–8 servings

Ingredients

Pot Pie Filling

  • ¼ cup (56g) unsalted butter
  • 1 cup (120g) yellow onion, chopped (about ½ medium onion)
  • 1 cup (100g) carrots, thinly sliced (about 2 carrots)
  • ½ cup (50g) celery, chopped (about 1 stalk)
  • 3 cloves garlic, minced
  • 1 cup wild chanterelles, cleaned, coarsely chopped, and pre-sautéed in butter until their liquid evaporates and edges brown
  • ⅓ cup (40g) all-purpose flour
  • 3 tbsp dry sherry (such as Oloroso or Amontillado)
  • 1¾ cups (420mL) chicken broth, warm
  • ½ cup (120mL) heavy cream, warm
  • 2 tsp Dijon or whole-grain mustard
  • 2 tsp fresh thyme, chopped
  • 1 tsp kosher salt
  • ½ tsp freshly ground black pepper
  • 2 cups (265g) cooked, shredded chicken (reduced from 3 cups to accommodate the mushrooms)
  • 1 cup (170g) frozen green peas

Crust & Assembly

Instructions

1.Sauté Vegetables & Chanterelles:Build the aromatic base.

Melt the butter in a large skillet over medium-high heat. Add the chopped onion, sliced carrots, celery, and minced garlic. Cook for 5 minutes, stirring frequently, until the vegetables begin to soften. Stir in the pre-sautéed wild chanterelles to combine.

2.Make the Roux & Deglaze with Sherry:Build deep flavor and thickening power.

Sprinkle the all-purpose flour over the vegetable mixture. Cook, stirring constantly, for 2 minutes to eliminate the raw flour taste.

Pour in the 3 tablespoons of dry sherry to deglaze the skillet. Scrape up any browned bits stuck to the bottom of the pan until the alcohol cooks off (about 30 to 60 seconds).

3.Add Broth, Cream, & Mustard:Simmer into a rich sauce.

While stirring constantly, slowly pour in the warm chicken broth followed by the warm heavy cream. Stir in the 2 teaspoons of mustard, chopped thyme, kosher salt, and black pepper.

Reduce the heat to low and bring to a gentle simmer. Cook for about 5 minutes, stirring occasionally, until the sauce thickens.

4.Fold in Chicken & Peas, then Cool:Crucial step to prevent a soggy bottom crust.

Remove the skillet from heat and stir in the 2 cups of shredded chicken and 1 cup of frozen peas.

Transfer the filling to a large bowl and let it cool at room temperature for 20 minutes. (Adding hot filling directly to raw dough melts the butter prematurely, causing a soggy crust.)

5.Assemble the Pie:Preheat oven to 425°F (220°C).

On a lightly floured surface, roll one pie dough disk out to a 12-inch circle. Line a deep 9-inch pie dish with the bottom dough, letting the excess hang over the edges. Pour in the cooled chanterelle-chicken filling and smooth into an even layer.

Roll the second dough disk out to an 11-inch circle and lay it over the filling. Trim excess edges to 1 inch, tuck the overhang underneath, and crimp the edges to seal.

6.Brush Cream, Salt, Vent & Bake:Bake high first, then finish low.

Brush the top crust evenly with heavy cream. Immediately sprinkle with flaky sea salt. Cut 6 small slits in the center of the top crust using a sharp knife to allow steam to escape.

Place the pie dish on a rimmed baking sheet. Bake at 425°F for 20 minutes. Then, lower the oven temperature to 350°F and bake for an additional 40 minutes, or until the crust is a deep golden brown and the filling bubbles through the steam vents.

7.Rest & Serve:Allow the filling to set.

Remove from the oven and let the pie sit undisturbed for 20 minutes before slicing. This allows the sauce to set so it doesn’t spill out when served.