Recipe: Best-Ever Chicken Pot Pie (using puff pastry)

BEST-EVER CHICKEN POT PIE

1 (3-lb) chicken, washed and patted dry
3 tablespoons olive oil
salt and freshly-ground black pepper
2 cups (1/2-inch) potato chunks, preferably from Yukon golds
24 pearl onions, peeled and left whole
2 cups 1/2-inch peeled carrot chunks
1 clove, peeled and chopped
8 mushrooms, halved or quartered if large
2 tablespoons chopped assorted fresh herbs (parsley, rosemary, thyme), or more to taste
1 cup fresh or defrosted frozen peas
FOR THE SAUCE:
4 cups homemade or low-salt canned chicken broth
butter, as needed
6 tablespoons all-purpose flour
FOR THE PIE:
8 ounces frozen puff pastry (one sheet* from a package of Pepperidge Farm), thawed in the refrigerator
1 large egg yolk, lightly beaten
1/4 cup heavy cream

TO PREPARE THE CHICKEN AND VEGETABLES:
Preheat the oven to 375 degrees F.

Rub the chicken with 1 tablespoon olive oil and sprinkle generously, inside and out, with salt and pepper.

In a large flameproof roasting pan (not Pyrex or ceramic), toss the potatoes, onions, carrots, garlic and mushrooms with the remaining 2 tablespoons olive oil and the chopped herbs.

Set the chicken breast side down in the roasting pan and spread the vegetables around the chicken. Roast for 1 hour and 15 minutes, stirring the vegetables several times.

Remove the chicken from the pan to cool. With a slotted spoon, transfer the vegetables to a bowl and add the peas. Don't rinse out the roasting pan.

TO PREPARE THE SAUCE:
Pour the fat and juices into a measuring cup or gravy separator. Spoon or pour the fat away from the juice; reserve the fat. Add the juices to the chicken broth. Measure out the fat and add enough butter (if needed) to make 6 tablespoons.

Put the roasting pan (which should have all the caramelized bits from the chicken and vegetables) on the stove over medium heat. Pour in the 6 tablespoons of fat and butter mixture, when it's melted and bubbling, add the flour and stir constantly for a smooth consistence; this is called a roux. Scrape up any caramelized remains from the chicken and vegetables. Cook the roux, whisking constantly, until lightly browned, about 5 minutes. Add the broth, bring to a boil, and simmer. Continue to whisk and scrape the bottom of the pan. Cook the sauce for at least 15 minutes, whisking often, until it's as thick as heavy cream. Season with salt, pepper, and more herbs.

When the chicken has cooled, pull the meat from the bones, discarding the skin and bones. Add any accumulated juices tot he sauce. Cut the meat into small (1/2 to 1-inch) chunks and set aside.

TO MAKE AHEAD:
(The recipe may be prepared ahead to this point; the chicken, vegetables, and sauce refrigerated, tightly wrapped, and brought to room temperature before proceeding.)

TO MAKE THE PIE:
Position a rack in the middle of the oven and heat the oven to 400 degree F. Have a shallow 2-qt baking dish ready.

Remove the puff pastry from the refrigerator. Lay it on a floured board and roll it out to about 1/8 inch thick, in the shape and size of your dish. Set the dish upside down on the dough and cut around the rim with a knife, cutting the pastry a little larger than the top of the dish. Refrigerate the puff pastry, covered, until ready to use.

In a large bowl, gently stir together the chicken, vegetables, and sauce, taste and adjust the seasoning, if necessary. Transfer the chicken mixture to the baking dish. Lay the pastry on top, pressing along the edge of the dish to seal.

Blend the egg yolk and cream. Brush the mixture onto the pastry with a pastry brush or spread it with the back of a spoon.

Put the pie on a baking sheet to catch any drips. Bake for 50 to 55 minutes, or until the crust is thoroughly browned and puffed. Steam will escape along the edges of the pastry. Serve hot.

*You may prefer to make small individual pies, if so, you'll need more puff pastry, depending on the size of the baking dishes.

Servings: 6
Source: Fine Cooking magazine: Comfort Food