Pot pies. They really bring back memories. Even when times were tough, those little Swanson’s pot pies were always reliable: they were an easy, hot, affordable meal. We especially loved their crisp, salty crust and the creamy sauce; even the few token vegetables were a hopeful nod toward a nutritional meal.
Over the years I have stayed loyal to pot pies and perfected big pans of chicken pot pies, packed with moist chunks of chicken, plenty of vegetables, topped with a signature herb crust. They were a popular commodity during my catering days.
For some time now I’ve been wrestling with the idea of a chicken pot pie without the pie crust. Bordering on sacrilege, I couldn’t make the leap to abandon the crust without a darn good reason. Besides, how could it be a pie without a crust?
Well, I have figured it out. Thanks to recent tinkerings with crepes and an infatuation with fruit clafoutis, I’ve taken the best of both and created Chicken Puff Pie. Essentially a savory clafoutis, it is so intriguing the pie crust isn’t even missed! (For more on clafoutis check out the blackberry as well as the peach clafoutis posted previously here. You will note they both have substantial puffed edges that brown and crisp nicely.)
The basis of a clafoutis is a crepe batter; the primary difference between a crepe batter and clafoutis is the amount of milk, cream, or other liquid incorporated; crepes have less. Keeping that in mind, the amount of flour as well as liquid has been reduced here, in ratio to the eggs—which lends greater exterior structure and support for the chicken and vegetables, while the interior remains firm yet creamy, reminiscent of clafoutis. It also moves away from the ultra-custard qualities of a quiche, which I wanted to avoid. To encourage maximum rising and browning, we also start out with a hot oven then slightly reduce the temperature.
Anything this unique calls for a sauce that will enhance as well contrast with it. I have included an old standby, equally at home with eggs, chicken, salmon—and more. Noble Sauce can be whisked together and simmered while the Chicken Puff Pie is in the oven. Although I tend to use pancetta in the sauce, bacon is also fine. The dab of tomato paste rounds out the flavors and adds a lovely tinge of color to the finished product.
With leftover turkey looming large on the horizon, consider this a viable alternative to the annual turkey soupfest. I suspect you will be impressed with the outcome, too.
Chicken Puff Pie aka Chicken and Vegetable Clafoutis
All the bells and whistles of a pot pie but easier—the stylish Noble Sauce makes this irresistible.
1 Tbsp butter, plus butter for baking dish
1 Tbsp olive oil
1/2 medium onion, peeled, small chop
2 cloves garlic, divided, crushed
1 cup crimini mushrooms, small chop
1 tsp dried herbs: thyme, rosemary, sage
1 medium carrot, peeled, small chop
½ red pepper, seeded, small chop
1 jalapeno pepper, seeded, diced
1 cup or more cooked chicken cut into small chunks
½ cup frozen peas, defrosted
½ tsp salt
¼ tsp pepper
1/2 cup all purpose flour
1/4 tsp salt
3 large eggs, beaten
2/3 cup warm milk
1 clove garlic, crushed
Pepper to taste
2 Tbsp Parmesan cheese, grated
For top: 2 Tbsp Gruyere cheese, grated
Noble Sauce (see)
- Preheat oven to 400 degrees, butter a quiche dish, pie plate or other baking dish.
- In large sauté pan over medium heat, melt the butter. Add the onion, cooking to soften; add the garlic stirring occasionally until onions are transparent.
- Add the mushrooms and herbs; when mushroom liquid begins to be released add the carrots and cook 3 to 4 minutes. Stir in the peppers and toss to combine. Add the chicken, continue to cook another 5 minutes and stir in the peas. Season with salt and pepper and remove from heat.
- To make the batter: In a medium bowl combine the flour and salt and make a well in the center. Add the beaten eggs; with a spoon begin incorporate the flour; stir in the milk, the garlic, and a few grinds of pepper; add the Parmesan cheese mixing until the batter is nearly smooth.
- Spread enough batter into the baking dish to coat the bottom, about ½ cup. Place in hot oven and bake until the bottom is set, about 4 minutes.
- Distribute the chicken and vegetables mixture over the partially cooked batter in the baking dish. Stir down the remaining batter and pour it evenly over the filling. Sprinkle Gruyere cheese over the top and return the dish to oven. Reduce the heat to 375 degrees and bake 35 to 40 minutes longer. It is done when the edges are puffed and browned and the center is firm when pressed. Note: check after 20 – 30 minutes, if edges are browning too rapidly, reduce heat to 350 degrees. Serves 4 or more
Equally good with eggs, chicken or salmon
2 cups chicken stock or more
1 Tbsp brandy
1 Tbsp butter
1/3 cup pancetta, diced
½ small onion, fine chop
1 clove garlic crushed
2 Tbsp all purpose flour
½ tsp salt
¼ tsp pepper
1 bay leaf
½ tsp thyme
1 Tbsp tomato paste
- Heat the stock and brandy.
- In large saucepan melt butter, add pancetta and brown lightly. Remove the pancetta to toweling to drain. Add the onions and garlic, cook until soft.
- Stir in the flour; cook 2-3 minutes. Remove pan from heat and pour in half of the hot liquid, whisking until smooth. Return to heat, add the remaining stock and bring to a simmer.
- Add the pancetta and seasoning; simmer uncovered about 15 minutes to allow flavors to meld. Thin as necessary with more stock; adjust seasoning to taste. Serves 4 or more