Smoked Chicken Pot Pie

Name: Smoked Chicken Pot Pie
Yield: Serves 6 to 8
Ingredients: 1 large sweet potato; 3 3/4 cups all-purpose flour, plus more for shaping; 1 1/2 teaspoons kosher salt; 1/2 teaspoon freshly ground black pepper; 1/2 pound (2 sticks) unsalted butter, cut into pieces, chilled; 1 large egg; 1/2 cup whole milk; 2 large eggs, beaten with 3 tablespoons cold water; 4 tablespoons (1/2 stick) unsalted butter; 1 medium Spanish onion, finely diced; 3 cloves garlic, finely chopped; 1/4 cup all-purpose flour; 1 quart whole milk, heated, or more if needed; 3/4 pound cremini mushrooms, quartered and sautéed in canola oil until golden brown; 2 turnips, peeled, cut into medium dice, blanched (see page 249), and drained; 2 carrots, cut into matchsticks, blanched (see page 249), and drained; 1 cup frozen pearl onions, preferably half red and half white, blanched (see page 249), and drained; 1 cup frozen peas, blanched (see page 249) and drained; 1 (3-pound) roasted chicken, shredded; 2 teaspoons pureed canned chipotle chile in adobo or 2 teaspoons smoked sweet; Spanish paprika; Kosher salt and freshly ground black pepper; 1/4 cup coarsely chopped fresh flat-leaf parsley

December 14, 2011

One of my goals with the cuisine at Bar Americain is to re-create the classics of French brasserie cuisine with the best of America’s ingredients. The other is to put my spin on those dishes that make up this country’s culinary heritage. This dish is a perfect example of the latter. Chicken pot pie . . . could it get any more authentically American than that? It’s warm, comforting, and, in this case, super flavorful and beautiful to boot. I opt for a flaky, golden-orange sweet potato biscuit crust that opens up to reveal a garlic- and onion-scented cream sauce studded with juicy chicken, tender vegetables, and flecks of parsley. We make this dish with smoked and roasted chicken at the restaurant, and I love the extra layer of flavor that cold-smoking adds. If you are up to it, follow the directions on page 249 and skip the chipotle in adobo puree or smoked paprika, which approximate that smokiness in the recipe.

Recipe notes

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