Chicken Pot Pie from Bon Appetit |
|
 |
Prep Time: 120 Minutes Cook Time: 120 Minutes |
Ready In: 240 Minutes Servings: 6 |
|
This recipe originally called for a scratch crust. I substitute a Pillsbury crust. A pre-roasted rotisserie chicken from the grocery deli could be used in a pinch, too. Ingredients:
2 cups peeled coarsely chopped carrots |
1 large onion, coarsely chopped |
1 leek, coarsely chopped |
1 (3 lb) whole chickens |
4 celery ribs, coarsely chopped |
6 sprigs thyme |
1 cup dry white wine |
1 tablespoon kosher salt |
1 teaspoon whole black peppercorn |
1 tablespoon tomato paste |
2 tablespoons dried shiitake mushrooms |
1 cup of 1/2-inchslices peeled carrot |
1 cup frozen peas, thawed |
1/2 cup unsalted butter |
3/4 cup all-purpose flour |
6 fresh sage leaves |
4 fresh thyme sprigs |
2 sprigs rosemary |
1 cup button mushroom, halved |
1 cup sliced fingerling potato (cut in 1/4-inch slices) |
1 egg, lightly beaten |
coarse sea salt |
coarsely ground fresh black pepper |
Directions:
1. Chicken:.
2. Preheat oven to 400 degrees.
3. Place carrots, onion, and leek on a rimmed baking sheet and roast until golden brown, about 30 minutes. Transfer to a large pot fitted with a lid. Add chicken, breast side down, celery, thyme sprigs, wine, salt, and peppercorns to pot. Add 8 cups water to cover and bring to a boil. Reduce heat to low and simmer gently for 10 minutes. Remove pot from heat, cover, and poach chicken until cooked through, about 35 minutes. Can be made 1 day ahead. Chill uncovered until cool. Cover chicken and broth separately; keep chilled. Rewarm broth before continuing.
4. Remove chicken from pot and set aside until cool. Reserve broth. Shred meat; discard skin and bones. Set a large strainer over another pot. Strain broth into clean pot. Stir in tomato paste. Return to medium heat and simmer, uncovered, until reduced to 5 cups, about 40 minutes.
5. Fillling:.
6. Place dried mushrooms in a small bowl and cover with 1 cup of hot water. Let steep for 10 minutes; set aside. Reserve soaking liquid. Cook carrots in a large saucepan of boiling salted water until crisp-tender, about 2 minutes. Using a slotted spoon, transfer to a medium bowl. Add peas to saucepan; cook for 1 minute; transfer to bowl with carrots. Add onions to saucepan and cook until crisp-tender, about 2 minutes. Remove from pot and set aside; let cool. Peel onions.
7. In a large, heavy saucepan, melt butter over medium heat. Whisk in flour. Cook over medium-low heat, whisking constantly, until golden brown, about 10 minutes. Whisk in herbs and warm broth from chicken. Using a slotted spoon, transfer mushrooms to saucepan. Pour in soaking liquid, leaving sediment behind. Simmer for 20 minutes.
8. Set a strainer over another large pot. Strain broth into pot; discard solids. Add chicken, carrots, peas, onions, mushrooms, and potatoes. Bring to a simmer. Can be made one day ahead. chill uncovered until cool; cover and keep chilled. Rewarm before continuing.
9. Preheat oven to 400 degrees. Spoon filling into an 11x8x2 or a 2 1/2 quart round baking dish. Top with pastry, pinching edges to seal. Cut a 1 slit in center of crust for steam to vent. Brush pastry with beaten egg, and sprinkle with sea salt and pepper.
10. Place pot pie on a rimmed baking sheet. Bake until crust is golden brown and filling is bubbly, about 45 minutes.
|
|