Chicken Pot Pie, serves 6
1 three-to-four-pound chicken
4 cups homemade or low-sodium canned chicken stock
1 large yellow onion, split in half
2 fresh bay leaves
1/2 teaspoon black peppercorns
1/2 bunch fresh thyme
1 rib of celery, cut into thirds
1 cup plus 5 tablespoons all-purpose flour
2 1/4 teaspoons salt
8 tablespoons (1 stick) plus 7 tablespoons unsalted butter
3 tablespoons ice water
2 large egg yolks
9 ounces red potatoes, scrubbed and cut into 1/2-inch pieces
12 pearl onions, peeled and cut lengthwise if large
1 medium leek, white and light-green part only, washed and sliced into
2 medium carrots, peeled and sliced into 1/4-inch-thick rounds
6 ounces button mushrooms, quartered if large
1 cup milk
2 tablespoons chopped parsley
Zest of 1 lemon
1/2 teaspoon freshly ground black pepper
1 tablespoon heavy cream
Combine the chicken, chicken stock, yellow onion, bay leaves,
peppercorns, 3 thyme sprigs, and celery in a stockpot, and add
enough water just to cover the chicken. Bring the stock to a boil,
reduce heat, and simmer, uncovered, for 1 hour.
Pick enough thyme leaves to make 3 tablespoons. Combine 1 cup flour,
1/4 teaspoon salt, and 1 tablespoon thyme leaves in a food processor,
and set remaining 2 tablespoons thyme aside. Add 10 tablespoons
chilled butter cut into small pieces, and pulse until mixture
resembles coarse meal. While the food processor is running, add
ice water and 1 egg yolk, and process until the dough holds together.
Turn dough onto plastic wrap, flatten into circle, and wrap well;
refrigerate at least 1 hour.
Drain the chicken, and reserve the stock. Remove the skin from the
chicken, and remove all the chicken from the carcass. Shred the
chicken into bite-size strips, and set aside. Strain the stock,
and set aside 2 cups. Reserve the remaining stock for another use.
Heat over to 375 degrees. Melt the remaining 5 tablespoons of butter
in a large saut\xe9 pan over medium-high heat. Add the red potatoes
and pearl onions, and cook, stirring occasionally, 4 to 5 minutes,
until the potatoes begin to turn golden. Add the leeks, carrots,
and mushrooms, and cook 4 to 5 minutes more. Add the remaining 5
tablespoons flour, and cook, stirring, for 1 minute. Stir in reserved
chicken stock, and milk, and bring to a simmer. Cook until thick
and bubbly, stirring constantly, 2 to 3 minutes. Add reserved
chicken pieces, parsley, remaining 2 tablespoons thyme, lemon zest,
remaining 2 tablespoons salt, and the ground pepper; transfer to
a large casserole dish. Set aside.
Roll out dough until 1/4 inch thick, and transfer to a baking sheet.
Allow to chill 15 minutes. In a small bowl, whisk together the
remaining yolk and heavy cream. Working quickly, place the dough
over the top of chicken mixture, and tuck 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 to 40 minutes, until
crust is golden.