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Chicken and Mushroom Casserole with Homemade Pastry Top

Serves 4-6 servings

Originally aired

INGREDIENTS
  • For the Pastry:
  • 1 1/2 cups flour, plus some to roll out dough
  • Fine sea salt
  • 1 1/2 teaspoons ground sage, about a 1/3 palmful
  • 3 tablespoons butter, cut into small pieces
  • 1/2 to 2/3 cup whole milk or half-n-half
  • For the Filling:
  • 2 bonein, skin-on chicken breasts, about 2 1/2 pounds
  • 2 carrots, peeled and coarsely chopped
  • 2 ribs celery, coarsely chopped
  • 1 onion, quartered
  • 1 large fresh bay leaf
  • Herb bundle of parsley and thyme
  • Salt
  • 1 tablespoon EVOO Extra Virgin Olive Oil
  • 3 tablespoons butter
  • 1 pound button mushrooms, quartered
  • 2 large shallots, finely chopped
  • 1/3 pound green beans, trimmed and cut into 1-inch pieces on a bias
  • 2 rounded tablespoons flour
  • 1/2 cup dry white wine
  • 1/4 cup half-n-half or heavy cream
  • 2 tablespoons Dijon mustard
  • 3 tablespoons fresh tarragon, chopped
  • A few grates of nutmeg
  • 1 egg, beaten with a splash of water
PREPARATION

For the pastry, place flour in a mixing bowl and season lightly with salt, about 1/4 teaspoon. Add sage, butter and milk or half-andhalf, and combine to form dough.

For the filling, poach chicken in a pot with carrot, celery, onion, bay, herb bundle and salt. Add enough water to just cover the chicken, bring to a gentle boil, reduce heat and simmer about 40 minutes. Remove breast and cool to handle. Strain stock and keep at a low simmer. Remove chicken from bones, discard skin and bones, and pull or chop chicken into bite-sized pieces.

Heat EVOO, 1 turn of the pan, in a large, deep skillet or Dutch oven over medium-high heat. Add butter and melt into oil then add mushrooms and brown until golden, 15 minutes. Season mushrooms with salt and pepper, add shallots and stir 2 minutes more. Add beans and toss together, sprinkle flour over pan, stir a minute more then add wine and reduce 1 minute. Ladle in about 3 cups of warm chicken stock and let thicken a bit. Stir in about 1/4 cup heavy cream, add tarragon and stir in Dijon. Season with a few grates of nutmeg, add chicken and combine.

Preheat oven to 400F.

Transfer chicken to casserole dish. Roll out dough and trim to fit the casserole. Cut a few slits in dough to allow steam to escape and brush with egg wash. Bake until deeply golden, 30-35 minutes.

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