Of course! Combining the concept of a potato roll with a delicious chicken filling gives you a comforting, complete meal that’s impressive and satisfying. Think of it as a savory, deconstructed chicken pot pie in a stunning, sliceable potato roll.
Here’s a recipe for a Savory Chicken & Mushroom Stuffed Potato Roll.
Savory Chicken & Mushroom Stuffed Potato Roll
This recipe has two main parts: the soft, pliable potato-based outer layer and the creamy, savory chicken filling.
Prep time: 45 minutes
Cook time: 45 minutes
Serves: 4-6
Ingredients
For the Potato Dough Layer:
· 1 lb (about 2 medium) Russet or Yukon Gold potatoes, peeled and cubed
· 2 tablespoons butter
· 1/4 cup milk, warmed
· 1 large egg
· 1 1/4 cups all-purpose flour, plus more for dusting
· 1 teaspoon salt
· 1/2 teaspoon garlic powder
For the Chicken & Mushroom Filling:
· 2 tablespoons olive oil
· 1 lb boneless, skinless chicken thighs or breasts, cut into small, bite-sized pieces
· 1 medium onion, finely chopped
· 8 oz cremini mushrooms, sliced
· 2 cloves garlic, minced
· 3 tablespoons all-purpose flour
· 1 cup chicken broth
· 1/2 cup heavy cream or half-and-half
· 1 teaspoon fresh thyme leaves (or 1/4 tsp dried thyme)
· 1/2 cup frozen peas (optional)
· Salt and black pepper to taste
For Assembly:
· 1 egg, beaten (for egg wash)
· Sesame seeds or everything bagel seasoning (for topping)
Instructions
Step 1: Make the Potato Dough
- Boil the peeled and cubed potatoes in salted water until very tender (about 15 minutes). Drain thoroughly.
- While the potatoes are still hot, mash them until completely smooth (a ricer is perfect for this). Let them cool for 5-10 minutes.
- In a large bowl, combine the warm mashed potatoes, butter, warm milk, and one egg. Mix until well combined.
- Gradually add the 1 1/4 cups of flour, salt, and garlic powder. Mix until a soft, slightly sticky dough forms. It will be softer than traditional bread dough.
- Turn the dough out onto a well-floured surface and knead gently for 2-3 minutes, adding just enough flour to prevent sticking. Form into a ball, cover with a towel, and let it rest while you make the filling.
Step 2: Make the Chicken Filling
- Heat olive oil in a large skillet over medium-high heat. Season the chicken pieces with salt and pepper and cook until golden brown and cooked through. Remove from the skillet and set aside.
- In the same skillet, add the onion and mushrooms. Cook until softened and the mushrooms have released their liquid, about 6-8 minutes. Add the garlic and cook for one more minute.
- Sprinkle the 3 tablespoons of flour over the vegetables and cook, stirring, for 1 minute to cook out the raw flour taste.
- Gradually whisk in the chicken broth, scraping up any browned bits from the bottom of the pan. Then, stir in the heavy cream and thyme.
- Bring to a simmer until the sauce thickens. Stir the cooked chicken (and frozen peas, if using) back into the skillet. Taste and adjust seasoning. Let the filling cool slightly.
Step 3: Assemble the Roll
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- On a well-floured surface, roll the potato dough out into a large rectangle, about 12×15 inches and 1/4-inch thick. If the dough is sticky, keep the surface and rolling pin floured.
- Spread the cooled chicken filling evenly over the dough, leaving a 1-inch border around all edges.
- Starting from one long side, carefully and tightly roll the dough over the filling, using the parchment paper to help you lift and roll, just like a jelly roll. Finish with the seam side down.
- Carefully transfer the roll, seam-side down, to the prepared baking sheet. Tuck the ends under slightly.
- Brush the entire surface with the beaten egg wash and sprinkle with sesame seeds or everything bagel seasoning.
Step 4: Bake and Serve
- Bake for 35-45 minutes, or until the crust is a deep, golden brown and firm to the touch.
- Crucial Step: Let the roll rest for 15-20 minutes before slicing. This allows the filling to set, preventing it from spilling out.
- Use a sharp serrated knife to slice into thick portions and serve.
Chef’s Tips for Success:
· Dry Potatoes are Key: Ensure your mashed potatoes are as dry as possible after draining. Letting them steam in the colander for a minute helps evaporate excess moisture.
· Cool the Filling: A hot filling will make the dough too soft and difficult to handle. Let it cool to at least room temperature.
· The Flour Shield: Don’t be afraid to use flour when rolling out the soft potato dough. It’s naturally sticky and needs the flour to become workable.
· Make it a “Potato Roll” Sandwich: For a simpler approach, bake your potato dough as separate, individual rolls. Then, slice them open and stuff with shredded rotisserie chicken, mayo, lettuce, and tomato for the ultimate chicken sandwich on a homemade potato roll bun.
This dish is a showstopper—a beautiful, self-contained meal that is hearty, flavorful, and guaranteed to impress