Chicken Pot Pie

Submitted by sugarpea

"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."

 

• Ready In: 1hr 40mins
• Ingredients: 36
• Yields: 1 9x9 inch pot pie
• Serves: 3-4

ingredients

• Rich Stock

• 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

• Savory Dough

• 1 cup flour
• 1⁄4 teaspoon salt
• 1 tablespoon fresh thyme leave
• 10 tablespoons chilled unsalted butter
• 3 tablespoons ice water
• 1 egg yolk

• Filling

• 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.

Reviews

[Iowahorse]

A bit of work but well worth it. It came out quite nice in the end. Although I may just dice the potatos next time.