Chicken and Sausage Pot Pie with Fennel and Chestnuts

Meats & Game
Chicken and Sausage Pot Pie with Fennel and Chestnuts
Chicken and Sausage Pot Pie with Fennel and Chestnuts
Serves 10
Smart and savory, this updated pot pie is a real charmer.
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  1. 4 tablespoons butter, softened
  2. 2 tablespoons all-purpose flour
  3. 2 tablespoons olive oil
  4. 3 cups chopped fennel
  5. 2 cups chopped red onion
  6. 1 tablespoon chopped fresh thyme
  7. 1 pound mild Italian sausage
  8. 3 cloves garlic, minced
  9. 2 teaspoons fennel seeds
  10. 2 pounds boneless, skinless chicken thighs, cut into 1-inch chunks
  11. 1 (7.4-ounce) jar whole-roasted chestnuts, chopped
  12. ½ cup dry vermouth
  13. 1½ cups low-sodium chicken broth
  14. 1 cup chopped fresh parsley
  15. ½ teaspoon salt
  16. ½ teaspoon ground black pepper
  17. Piecrusts, recipe follows
  18. 1 egg yolk, lightly beaten
  19. 1 tablespoon water
  1. In a small bowl, combine 2 tablespoons butter and flour until a smooth paste forms. Set aside.
  2. In a large Dutch oven, melt remaining 2 tablespoons butter and olive oil over medium-high heat. Add fennel, onion, and thyme; cook until softened, about 10 minutes.
  3. Add sausage, garlic, and fennel seeds; cook 10 minutes, stirring to crumble. Add chicken and cook 5 minutes. Stir in chestnuts and vermouth; cook until slightly reduced, about 4 minutes.
  4. Add broth, bring to a boil, then reduce to a simmer. Add butter mixture, and stir until no lumps remain. Bring sauce back to a simmer, and cook until thickened, about 2 minutes. Add parsley, salt, and pepper, and stir to combine.
  5. Preheat oven to 400°. Roll Piecrusts into 2 (10-inch) rounds. In a small bowl, stir together egg yolk and 1 tablespoon water.
  6. Transfer chicken mixture to 2 (9-inch) pie dishes, and top with prepared Piecrusts. Trim excess edges, and crimp to seal. Cut 4 slits into top of crust, and brush top with egg mixture.
  7. Bake until crust is brown and filling is bubbly, about 45 minutes. Let stand 10 minutes before serving.
Louisiana Cookin


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