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Slab Chicken Potpie
1 h 30 m
“Slab fruit pies are all the rage for summer parties, so why not give classic chicken potpie the same treatment and create buzz at a cool-weather gathering as well. Premade pie crusts and frozen veggies make this chicken dinner easy to prepare without sacrificing flavor.”
5 cups unsalted chicken broth
2 tablespoons white miso
1 teaspoon ground pepper, plus more for sprinkling
½ teaspoon kosher salt
4 large sprigs thyme
2 bay leaves
1 cup whole milk
¾ cup all-purpose flour, plus more for dusting
1¼ pounds boneless, skinless chicken thighs, trimmed and cut into bite-size pieces
1 (14 ounce) package frozen whole-wheat pie crusts, thawed
1 large egg, lightly beaten
1Combine broth, miso, pepper, salt, thyme and bay leaves in a large saucepan. Bring to a boil over high heat. Cook, undisturbed, until reduced to about 4 cups, about 10 minutes. Discard thyme and bay leaves.
2Whisk milk and flour in a small bowl, then whisk into the broth in the pan. Bring to a boil over high heat; cook, stirring occasionally, for 1 minute. Stir in chicken. Remove from heat and let stand for 5 minutes. Stir in mixed vegetables, onions and parsley. Pour the mixture onto a large rimmed baking sheet.
3Preheat oven to 425°F.
4Unroll pie crusts on a lightly floured work surface, placing one on top of the other. Roll out into a 14-by-19-inch rectangle. Cut into 2-by-19-inch strips using a decorative wheel or pizza cutter. Place half the strips diagonally across the chicken mixture, leaving 2-inch gaps in between. Weave in the remaining strips to form a lattice pattern. Trim excess dough from the edges and discard. Brush the top of the dough with egg. Sprinkle with pepper to taste.
5Bake until the top is browned and the chicken is cooked through, 30 to 35 minutes. Let cool for 5 minutes. Cut into 8 pieces.