Italian Style Chicken Pot Pie
Chicken pot pie is a southern American classic: tender chicken meat and vegetables suspended in a creamy sauce and topped with a crisp, golden pastry. It truly is hard to beat, but being the me that I am I was wondering if I could give it a unique Italian twist while still maintaining the comforting classic that makes chicken pot pie what it is today.
The idea is this: I’m going to fill my pie with some classic Italian ingredients such as pancetta, fennel, and tomatoes, and instead of that heavy rich sauce that makes up classic pot pie, I am going to do something a bit lighter with some white wine, tomato paste, and chicken stock. For the lid, I’m going the lazy route with some frozen puff pastry that I’ll be topping with grated parmesan for a golden, crispy, cheesy bite.
Let’s do this!
Italian Style Chicken Pot Pie
Serves 4
2 tablespoons of olive oil
4 ounces of thick cut pancetta, cut into large 1-inch cubes
1 large onion, finely chopped
1 large bulb of fennel, finely chopped
2 carrots, finely chopped
3 cloves of garlic, minced
2 teaspoons of dried oregano
2 teaspoons of red pepper flakes (optional)
2 cups of cherry/grape tomatoes, cut in half
1/2 cup of dry white wine
1 tablespoon of tomato paste (I like the kind that comes in the tubes that you squeeze like toothpaste)
2 cups of low sodium chicken stock/broth
2 cups of cooked chicken, shredded
Salt and pepper, to taste
1 sheet of frozen puff pastry, thawed
1 egg beaten with 1 tablespoon of water
Grated parmesan cheese, plus more for serving
Thinly sliced fresh basil, for garnish
Preheat the oven to 400 degrees.
Heat a tablespoon of the olive oil with the pancetta in a Dutch oven or other heavy pot over medium-low heat and cook until the pancetta is browned and crisp. Use a slotted spoon to remove the pancetta to a plate lined with paper towels, then set aside.
Add the chopped onion, fennel, and carrots to the reserved pancetta drippings and cook for 3-5 minutes, stirring occasionally, until the vegetables are soft and starting to brown. Add the garlic, oregano, chili flakes (if using), and tomatoes then cook for another minute or two until the tomatoes begin to soften.
Add the white wine then use a wooden spoon to scrape up any brown bits from the bottom of the pot. Allow the wine to reduce by half, then add the tomato paste and cook for another 30 seconds to remove any raw flavor from the paste.
Add the chicken broth, shredded chicken, and reserved pancetta, then bring to a simmer and cook for 3-5 minutes, or until the liquid starts to thicken. Season with salt and pepper, then set aside for a moment.
Unfold the thawed but stiff puff pastry then use the lid of your Dutch oven as a stencil to cut a large circle out of the dough. Prick the puff pastry all over with a fork, then lay on top of the filling, brush it with the egg wash, and then generously top with grated parmesan.
Bake for 15 minutes, or until the pastry is golden at the top and crisp all the way through. Let the pot pie cool for about 10 minutes before topping with sliced basil and serving with more parmesan, if desired.
What you get is all of the basic components of a chicken pot pie, but done with some delicious Italian flavors for a very unique bite. The cheesy crust on the puff pastry, the flavor with the tomatoes, the basil, the wine all come together to make this a pot pie that even anyone would enjoy.
