How to Make Pot Pie

My favorite comfort food of all time would have to be chicken pot pie. There are all different kinds of ways to make pot pies, and different ingredients you can put inside one of these delicious entrees, but my favorite would have to be the classic chicken pot pie. Here's how to make it.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• FOR THE CHICKEN BROTH:
• One whole chicken, approximately 3 pounds
• One gallon of cool water
• Two carrots cut in 2-inch pieces
• Two turnips halved
• One head of garlic halved horizontally
• One onion halved
• Two celery stalks cut into 2-inch pieces
• Four fresh thyme sprigs
• One bay leaf
• Two fresh rosemary sprigs
• FOR THE POT PIE:
• One stick of butter
• One half cup of flour
• Sea Salt
• Freshly ground black pepper
• Three carrots cut in 1/2 inch circles
• One bag of pearl onions
• One box of fresh peas
• Leaves from four fresh parsley sprigs
• Two frozen puff pastry sheets thawed
• One egg mixed with three tablespoons of water
• 1/4 cup of Parmesiano-Reggiano

1. 
    
   whole chicken in stockpot

   Put the whole chicken in a large stockpot and cover it with one gallon of cool water. Add the vegetables and herbs and bring the stockpot to a boil over medium-high heat. Skim well, then simmer it all uncovered for about 45 minutes, skimming it frequently while the oil rises to the surface. This is part of the process for creating the base sauce for the pot pie.

2. Remove the chicken to a platter to cool. Cook down the chicken broth for 15 minutes. This condenses the flavor.

3. 
    
   shredded chicken

   Strain the chicken broth into another pot and discard the solids. When the chicken is cooled down, shred it and discard skin and bones.

4. 
    

   Wipe out the stockpot and put it back on the stovetop over medium heat. Melt the butter and whisk in the flour to make a paste. This will act as a thickener.

5. 
    
   Sea Salt is good stuff

   Gradually pour in eight cups of chicken broth to the pasty stuff whisking the entire time to prevent lumps. Whisk and simmer for ten minutes to cook out the starchy taste of the flour and thicken the broth. Season with sea salt and freshly ground black pepper. Mix in carrots, shredded chicken, pearl onions, peas and parsley. Turn off the heat.

6. 
    
   Preparing chicken pot pie

   Preheat the oven to 350 degrees F. Lay the thawed puff pastry sheets on a lightly floured cool surface. Invert individual crocks on the pastry sheet and, using a sharp knife, cut circles around the outside of the bowls, slightly larger than the bowl itself. Fill the crocks 3/4 of the way with the chicken mixture, making sure each serving has a nice amount of chicken, vegetables, and broth.

7. 
    
   Finished

   Carefully cap each crock with a pastry circle, pressing the dough around the rim to form a seal. Lightly beat the egg with 3 tablespoons of water to make an egg wash and brush some on the pastry. Sprinkle the pastry with the Parmigiano. Set the crocks on a cookie sheet and transfer to the oven. Bake for 20 minutes, until puffed and golden.

Tips & Warnings

• Notes: If using fresh pearl onions, blanch for 2 minutes in salted boiling water; then pinch the skins off -- if using frozen, run under cool water for 2 minutes to thaw.
• If using fresh peas, blanch for 2 minutes in salted boiling water--if using frozen, run under cool water for 2 minutes to thaw.