Chicken Pot Pie

Chicken Pot Pie - Bruno Albouze -THE REAL DEAL

Chicken Pot Pie Recipe / Makes 2 Pies / Serves 10/12.
Pâté Crust (Pâte à Pâté). Make a day ahead
2.6 sticks (300g) butter, soften
1/2 Tbsp (9g) salt
1 tsp (3g) sugar
1.15 cups (150g) potato starch
1 ea. (55g) egg, room temp
0.45 cup (110g) water
1.5 tsp (9g) white vinegar
2.2 cups (285g) all-purpose flour.

Cream butter, salt and sugar. Add potato starch and mix until smooth. Add egg, water and vinegar; mix until homogenized. Add flour and mix on low speed until just combined. Wrap up and chill completely. For double crust pie: in a floured work surface, roll out one-third of the crust into a 0.12’’/3mm thick disk. Shape tart using a 8x2.5” (20.5x5cm) greased tart pan. Repeat this step if making 2 pies. Chill to rest for an hour or overnight – line with microwave safe plastic wrap, fill up with pie weights, beans, cherry pits or rice. Bake at 350ºF (180ºC) for 30 min. Remove pie weights and cook for another 15 to 20 min; cool.

Chicken Stock (Use free-range chicken). Make a day ahead
4 chicken feet / 3 backs / 4 wings / 4 necks / 3 legs bone-in and skin-on
1 leek, divided in 3 and split lengthwise, washed
3 carrots, scrubed, washed and chopped
2 celery stlaks, washed and chopped
1 corn cob (optional), save corn for the pie
1 onion piqué, pricked with 3 cloves
2 garlic heads, unpeeled and split in half
Aromatics: 3 bay leaves / 3 thyme sprigs / 4 sages leaves / 2 tsp black peppercorns / 3 parsley stems
2 cups (500ml) white wine Chardonnay + water to cover.

In a large pot, pour wine and chicken. Top with veggies and aromatics and cover with water. Bring to boil and let simmer for 2 hours; skim off impurities. Remove veggies and save for later use if desired. Transfer cooked chicken onto a tray lined with a silicone mat and let cool for about 30 min. Remove bones, skin and cartilages especially necks. Store meat in the refrigerator. Reduce stock to 2 qt/liter – sieve; cool and chill and scrape fat out. Stock freezes very well.

Veggies For The Pie
7 ounces (200g) celery salks, peeled and cubed
8 ounces (250g) carrots, peeled and cut into 1/4 inch/6mm wheels or cubes
7 ounces (250g) peas / frozen or fresh
5 ounces (150g) corn (optional)
7 ounces (200g) pearl onions, peeled.
In boiling and salted water, blanch carrots for 2 min and cool in ice water. Then celery for 2 min. Peas and corn kernels for a minute.
Save water and boil pearl onions for a minute, chill and squize out and cook onions 5 min in chicken stock. Refrigerate veggies until ready to use.

Chicken Pot Pie Filling
5.3 Tbsp (80g) butter
2.1 ounces (65g) all-purpose flour
6 sage leaves, thinly chopped
1 bunch Italian parsley, chopped
4 cups (1L) chicken stock / save remaining as back up
1/4 cup (65g) heavy cream (optional)
Salt and pepper to taste.

1 lb (450g) cooked chicken meat*
All blanched veggies and pearl onions
*Leftovers turkey meat can be a great sub!..

Cook butter and sage until fragrant and stir in flour and cook for 2 min on medium heat. Add stock, bring to boil and cook for 2 min. Add heavy cream and bring to a boil and turn off the heat and season with salt and pepper. Add cooked chicken, veggies and parsley.

For the double crust pies, fill up prebaked tart and let cool completely otherwise the top crust will melt. Meanwhile, roll out top crust into a less than 3mm thick disk, chill 20 min. Cut a disk that is about 1/2 inch larger than the mold. Make a small hole in the center. Cover the pie and trim off excess pastry and egg wash (beat an egg and yolk with a pinch of salt). Chill. Roll out a second sheet of pastry, egg wash and coat with poppy seeds and chill before cutting with the latice roller. Carefully, top the pie with, trim off excess pastry and chill to rest. The poppy seeds latice method can also be used for crust-topped chicken pot casserole. Bake in a conventional oven for an hour at 375ºF (190ºC). Bake in a convection oven for 55 minutes at 350ºF (180ºC). Bon appétit!

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