© Melanie Acevedo
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Serves : 4

Marjoram isn't the only thing giving an old favorite a delicious new twist; the crust is made from buttery, golden-brown bread crumbs instead of time-consuming pie pastry.    Great Comfort Food Recipes  

How to Make It

Step 1    

Heat the oven to 400°. In a 10- or 12-inch ovenproof frying pan or large saucepan, melt 3 tablespoons of the butter over moderate heat. Add the onion and carrots and cook, covered, stirring occasionally, until the onion is translucent, about 5 minutes. Add the mushrooms, 1/4 teaspoon of the salt, and the pepper. Cook, covered, stirring occasionally, for 5 minutes longer.

Step 2    

Stir the flour into the vegetables. Whisk in the broth, half-and-half, marjoram, and the remaining 1/2 teaspoon salt. Bring to a simmer and continue simmering until the sauce starts to thicken, about 2 minutes. Remove from the heat and add the chicken. If using a saucepan, pour the mixture into an 8-by-12-inch baking dish.

Step 3    

In a medium saucepan, melt the remaining 2 tablespoons butter. Remove from the heat and stir in the bread crumbs. Sprinkle the buttered bread crumbs in an even layer over the chicken mixture. Bake in the oven until the crumbs begin to brown, 10 to 12 minutes.

Suggested Pairing

This satisfying potpie calls for a fairly full-bodied, substantial white wine, such as a Chardonnay from California. A relatively light-bodied red, perhaps an inexpensive Beaujolais, could also complement the dish nicely.

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