Chicken Pot Pie

Name: Chicken Pot Pie
Yield: serves 4
Ingredients: 1 whole chicken, 3 pounds 3 carrots, cut in 2-inch pieces; 3 celery stalks, cut in 2-inch pieces; 1 onion, halved; 1 head garlic, halved horizontally; 2 turnips, halved; Bouquet garni: 4 fresh thyme sprigs, 2 fresh rosemary sprigs, 1 bay leaf—all tied together with kitchen string; 1/4 pound (1 stick) unsalted butter; 1/2 cup all-purpose flour; Sea salt and freshly ground black pepper; 4 carrots, cut in 1/2-inch circles; 1 cup pearl onions, peeled (see Notes); 1 cup sweet peas, frozen or fresh (see Notes); Leaves from 4 fresh thyme sprigs; 2 frozen puff pastry sheets, thawed; 1 egg; 1/4 cup shredded Parmigiano-Reggiano cheese

December 9, 2011

Pot pie has come long way. I recently went to a charity event in New York City, at which David Bowie was the guest of honor. The main course? Chicken pot pie. Go figure! Frozen puff pastry sheets work really well here without compromising the dish, but allow an hour or more to thaw the frozen sheets. Serving individual pot pies makes for a great presentation. You can pick the crocks up at any kitchen store or use 2-cup ramekins if you already have them.

Recipe notes

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