Chicken Pot Pie

This Chicken Pot Pie is a savory dish to serve your family at dinner!

1 4 lb. chicken

1 quart homemade chicken stock-recipe here

1 large yellow onion, cut in half

2 dried bay leaves

1/2 tsp. whole black peppercorns

1 small bunch fresh thyme

1 celery stalk, cut into thirds

1 1/4 cups + 1 Tbsp. all purpose flour

2 1/4 tsp. salt

1/2 cup chilled butter + 7 Tbsp.

2 large egg yolks

9 oz. red potatoes, scrubbed and cut into 1/2 inch pieces

12 pearl onion, peeled and cut lengthwise if to large

1 medium leek, white and pale green parts, sliced into 1/4 inch rounds

2 medium carrots, sliced into 1/4 inch rounds

6 oz. white button mushrooms, wiped clean, quartered

1 cup milk

2 Tbsp. chopped fresh flat-leaf parsley

zest of 1 lemon

1/2 tsp. freshly ground black pepper

1 Tbsp. heavy cream

Combine chicken, stock, yellow onion, bay leaves, peppercorns, 3 thyme sprigs and celery in a stockpot and add enough water just to cover the chicken. Cover and bring the stock to a boil, reduce heat and simmer, uncovered for 1 hour.

To prepare dough: Pick enough thyme leaves to make 3 Tbsp. Combine 1 cup flour, 1/4 tsp. salt, and 1 Tbsp. thyme leaves into the bowl of a food processor and set the remaining 2 Tbsp. of thyme aside. Add 10 Tbsp. of chilled butter, cut into small pieces and pulse until mixture resembles coarse meal. While the food processor is running, add 3 Tbsp. ice water and 1 egg yolk, and process until the dough holds together. Turn the out onto plastic wrap, flatten into a circle and wrap well, refrigerate at least 1 hour.

Drain chicken and reserve the stock. Remove the skin from the chicken, and remove all the chicken from the carcass. Shred the chicken meat into bite-sized strips and set aside. Strain the stock discarding the solids and set aside 2 cups of the stock. Reserve the remaining stock for another use.

Preheat the oven to 375 degrees. Melt the remaining 5 Tbsp. butter in a large skillet over medium-high heat. Add red potatoes and pearl onions, cook stirring occasionally until potatoes begin to turn golden. Add leek, carrots and mushrooms, cook 5 minutes more. Add remaining flour and cook stirring for 1 minute. Stir in the reserved chicken stock and the milk, bring to a simmer. Cook until thick and bubbly, stirring constantly. Add reserved chicken pieces, parsley, remaining 2 Tbsp. thyme, lemon zest, remaining salt and pepper, transfer to an oven proof casserole dish. Set aside.

Roll out the dough until it is 1/4 inch thick and transfer to a baking sheet. Place in the refrigerator and allow dough to chill 15 minutes. In a small bowl, whisk together the remaining yolk and heavy cream to make an egg wash. Working quickly, place dough over the top of chicken mixture and tuck the extra dough around the edges. Cut slits on top to allow steam to escape. Brush with egg wash and place on a baking sheet. Bake 35-40 minutes or until crust is golden. Serve hot.

Serves 6

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