Chicken Pot Pie

Name: Chicken Pot Pie
Yield: Makes one deep-dish 10-inch pie, 6 to 8 slices (level: challenging)
Ingredients: One 4- to 5-pound chicken; 5 medium carrots, cut into 1/2-inch slices (reserve 1/2 cup for pie, and the top and bottom tips for cooking chicken); 5 celery stalks, cut into 1/2-inch slices (reserve 1/2 cup for pie, and the top and bottom tips for cooking chicken); Salt and freshly ground black pepper; 1/2 cup 1/2-inch cubed potato; 1/2 cup 1/2-inch cubed yellow onion; 1 stick salted butter; 1 cup unbleached all-purpose flour; 1/2 cup chicken broth (reserved from cooking chicken); 1 cup heavy cream; 1 recipe Traditional Pastry Piecrust dough for a 10-inch double-crust pie (page 5); 1/2 cup heavy cream (to glaze the top crust and crimped pie edges)

January 24, 2012

I first started selling these pies at small farmers’ markets in Vermont and quickly discovered just how many people share my appreciation for them. To this day, we still have a hard time keeping them stocked at the store. This is definitely a more labor-intensive recipe than some others (allow yourself at least 2 1/2 hours from start to finish), but it is well worth it. If you’re short on time, use an already prepared rotisserie chicken, and cook the vegetables for the pie in 2 cups of store-bought chicken stock. Best of all, this pie can be made as a single pie, or as individual pies as pictured.

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