Chicken Pot Pie From Bon Appetit

Total Time: 4 hrs Preparation Time: 2 hrs Cook Time: 2 hrs

Ingredients

• Servings: 6
• 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 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

Recipe

• 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.