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Prep Time: 50 Minutes Cook Time: 50 Minutes |
Ready In: 100 Minutes Servings: 6 |
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No pot pie tastes better than a homemade pot pie made with freshly cooked chicken and vegetables, and a savory homemade crust topping it all off. If you've got the time, it's worth the effort. Time for making the rich stock is included. Ingredients:
3 chicken legs (legs and thighs, about 1 1/2 pounds) |
4 cups chicken stock |
1 onion, cut in half |
2 bay leaves |
1/2 teaspoon whole black peppercorn |
1/2 teaspoon whole cloves |
3 sprigs fresh thyme |
3 sprigs fresh parsley |
1 stalk celery |
1 cup flour |
1/4 teaspoon salt |
1 tablespoon fresh thyme leave |
10 tablespoons chilled unsalted butter |
3 tablespoons ice water |
1 egg yolk |
2 slices bacon, cut in 1 inch pieces |
1/2 cup small white pearl onion, peeled |
4 small red potatoes, scrubbed and cut into 1/2 inch pieces |
1 medium leek, washed and sliced into 1/4 inch thick rounds |
1/2 cup coarsely chopped chopped carrot |
3 ounces button mushrooms, quartered if large |
2 tablespoons butter |
5 tablespoons flour |
1/2 cup white wine |
2 cups rich stock |
1/2 cup milk |
hot pepper sauce |
1/2 teaspoon worcestershire sauce |
1 tablespoon fresh thyme leave |
1 tablespoon fresh flat-leaf parsley, chopped |
1 teaspoon salt |
1/4 teaspoon fresh ground black pepper |
1 lemon, zest of |
2 hardboiled egg, peeled and cut into sixths |
1 egg yolk |
1 tablespoon heavy cream |
Directions:
1. Rich Stock: Combine all ingredients in a pot; add water to cover if needed, and bring to a boil; reduce heat and simmer, uncovered, for 1 hour.
2. Savory Dough: In a food processor, combine flour, salt and thyme; add butter and pulse until mixture resembles corn meal; with machine running, add ice water and egg yolk; process just until dough holds together.
3. Place dough on plastic wrap; flatten into a disk and wrap well; refrigerate at least 1 hour.
4. Filling: Remove chicken from stock; cool, discard skin and bones, and shred or cut chicken into bite-sized pieces; strain stock, discarding solids and set aside 2 cups; refrigerate or freeze remaining stock for another use.
5. Preheat oven to 375°; fry bacon in a large skillet until crisp; remove and drain on paper towels, leaving 2 T drippings in skillet; set bacon aside.
6. In the same skillet, over medium-high heat, saute onions and potatoes until potatoes begin to turn golden, 4-5 minutes; add leeks, carrots, and mushrooms and saute another 4-5 minutes.
7. Knead butter and flour together; add to skillet and cook, stirring, until melted and smooth; stir in wine, stock and milk and simmer, stirring constantly, until thick and bubbly, 2-3 minutes.
8. Add hot pepper sauce, Worcestershire, thyme, parsley, salt, pepper and lemon zest; taste and adjust seasoning; stir in chicken, bacon and hard-boiled eggs; pour into a 9 x 9 baking dish or other casserole; set aside.
9. Roll out dough to 1/4 thickness and transfer to a baking sheet; chill 15 minutes; whisk egg yolk and cream together; working quickly, place dough over top of filling and cut 1 larger than rim of dish; tuck extra 1 of dough inside around the edges.
10. Vent, brush with egg wash and bake on baking sheet 35-40 minutes, or until crust is golden.
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