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Chicken Pot Parmentier
This version of the classic French Parmentier subs in a rotisserie chicken for the traditional beef. Think of it as a French spin on chicken pot pie.
👥 8 Servings👤 David Lebovitz📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●saucepan
- ●pot
- ●dutch oven
- ●baking dish
- ●baking sheet
- ●whisk
- ●oven
- ●food processor
- ●spatula
📝 Preparation Steps
1
To make the filling, heat the stock in a saucepan over medium-high heat with the carrots, celery, and onions. Let simmer until the vegetables are almost tender, about ⏱️ 15 minutes. Turn off the heat and set aside.
carrots, peeled and diced3(500 g) diced or shredded cooked chicken4 cups(130 g) fresh or frozen peas or shelled fava beans1 cup
2
Melt the butter in a large pot or Dutch oven over medium heat. Stir in the flour and cook, stirring constantly, for ⏱️ 2 minutes. Whisk a few ladlefuls of the warm stock into the flour mixture, which will appear lumpy at first but will smooth out as you go. Gradually add all the stock, including the vegetables, stirring as you go. Cook for about ⏱️ 10 minutes, until thickened. During the last minute of cooking, add the garlic and white wine. Remove the pot from the heat and stir in the chicken, peas, tarragon, parsley, salt, and pepper. Taste and add a bit more salt, if desired. Transfer the mixture to a 2½‑ to 3-qt. (2.5- to 3-L) shallow baking dish set on an aluminum foil–lined baking sheet (to catch any spills).
garlic, peeled and minced1 clove(500 g) diced or shredded cooked chicken4 cups(130 g) fresh or frozen peas or shelled fava beans1 cup
3
Preheat the oven to 400ºF.
4
To make the potato topping, bring a large pot of lightly salted water to a boil. Add the cubed potatoes and cook until fork-tender, about ⏱️ 25 minutes. Drain well. Return the potatoes to the pot and cook over medium heat for ⏱️ 1 minute, stirring constantly, to remove some of the moisture.
5
Pass the potatoes through a food mill or potato ricer (don’t use a mixer or food processor because it will make the potatoes gluey). Mix in the cubed butter and salt, let stand ⏱️ 5 minutes, stirring once or twice while they’re cooling.
6
Stir the egg yolks into the warm potatoes. Add the cream, a generous amount of pepper, and the nutmeg. Either spread the potato mixture over the chicken filling with a spatula, or transfer the mixture to a pastry bag fitted with a star tip and pipe the potatoes decoratively over the filling. With a pastry brush, gently dribble the melted butter over the potatoes. Bake the pot pie for ⏱️ 30 minutes, until the potatoes are golden brown and burnished in places.
(500 g) diced or shredded cooked chicken4 cups(130 g) fresh or frozen peas or shelled fava beans1 cuplarge egg yolks3
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