Modern Chicken Potpie

1. Prepare the Base

Begin by heating a tablespoon of vegetable oil with a smashed garlic clove in a skillet over low heat. Wait for the gentle sizzle that tells you it's time to add the bacon or pancetta strips and chopped onion. Cook slowly until the fat from the bacon renders out and it turns golden brown.

2. Cook the Mushrooms

Once you've achieved a golden brown on the bacon, remove the garlic clove and introduce the mushrooms to the skillet. Cook them until they're browned and their texture becomes slightly tender.

3. Coat the Chicken

In a plastic bag, mix all-purpose flour with dried thyme, paprika, a pinch of salt, and some ground black pepper. Add the bite-sized chicken pieces to the bag and shake until they're well-coated.

4. Brown the Chicken

Melt two tablespoons of butter in the skillet and add the coated chicken. Cook until the chicken is golden and the flour has browned.

5. Create the Sauce

Pour in the chicken stock along with Marsala wine, and let it simmer for about 5 minutes. Taste and adjust the seasoning, adding a splash of sherry vinegar for a bright note.

6. Assemble the Potpie

Preheat your oven to 400 degrees. Transfer the chicken mixture into a pie dish. Roll out the chilled pie crust to cover the filling, then gently lay it over the top. Seal the edges and brush the surface with a beaten egg mixed with water.

7. Bake

Place the potpie into the oven and bake until the crust is beautifully browned and the sauce bubbles up, about 20 to 30 minutes.

8. Rest and Serve

Once out of the oven, let the potpie cool for at least 10 minutes. Sprinkle with finely chopped parsley before serving.