Chicken Potpie for the Modern Cook

[elleng]

'I never like to argue with the bible of American cookery, “Joy of Cooking.” Much of its advice is timeless, like the best way to skin an eel and how to make fritters from day lilies.

But in search of advice on chicken potpie, this confident statement made me pause: “None of us has lost the taste for creamed foods served on toast or in bread or pastry containers.”

“Joy of Cooking” was published in 1931 and now, 85 years later, I must admit that I have mostly lost the taste for creamed foods, contained or not. Apparently others have as well.'>>>

1 tablespoon vegetable oil
1 garlic clove, peeled and smashed
6 ounces bacon or pancetta, preferably thick-cut, sliced into strips
1 medium onion, chopped
8 ounces mushrooms, such as button or cremini, thickly sliced
¼ cup all-purpose flour
1 teaspoon dried thyme
½ teaspoon paprika
Salt and ground black pepper
1 pound boneless chicken thighs, cut into bite-size pieces
2 tablespoons butter
2 ½ cups rich chicken stock
¼ cup Marsala, Madeira or sherry
1 tablespoon sherry vinegar
2 tablespoons finely chopped parsley, more for garnish
1 9-inch pie crust, chilled, or 1 sheet puff pastry
1 egg, beaten with 1 tablespoon water

http://www.nytimes.com/2016/10/05/dining/chicken-pot-pie-recipe.html?

[dem in texas]

1. Southern Style Chicken Pot Pie

Haven't made chicken pot pie in years, husband doesn't like it. I used to make often for son's ex-wife, it was her favorite.

Stewed a whole chicken, removed meat from bones, saved stock.
thickened stock with flour and water mixture, season well. Add a little sage to the gravy.

filling was chicken pieces, carrots and peas, small cut cooked potato, tiny Pearl onions.

Here's the Southern touch, top with biscuits. I would cut the biscuit dough with a tiny cutter about 1 1/2 across (can use top from bottle), very attractive when baked with the tiny biscuits on top of the pie.