1 3-lb chicken
3 tb Olive oil
Salt and freshly ground
-pepper; to taste
2 c 1/2-inch potato chunks; (1-2
-med. peeled potatoes –
-Yukon Gold preferred)
24 Pearl onions; peeled- left
-whole
2 c 1/2-inch carrot chunks; (2-3
-med. carrots, peeled)
1 Clove garlic; peeled and
-minced
8 Mushrooms; halved or
-quartered
2 tb Chopped assorted fresh
-herbs; (parsley, rosemary,
-thyme); more to taste
1 c Peas; (fresh or frozen and
-defrosted)
FOR THE SAUCE
4 c Chicken stock; (homemade or
-low-salt canned)
6 tb Butter; (as needed)
6 tb Flour
Salt and freshly ground
-pepper
FOR THE PASTRY
1 Recipe Rough Puff Pastry
-(see separate recipe);
-refrigerated
FOR THE EGG WASH
1 Egg yolk; beaten
1/2 c Cream
To roast the chicken and vegetables — Heat the oven to 375F. Rub the
chicken with 1 Tbs. of the olive oil and sprinkle generously, inside and
out, with salt and pepper.
Toss the potatoes, onions, carrots, garlic, and mushrooms with the
remaining 2 Tbs. olive oil and the chopped herbs.
Set the chicken upside down in a large flameproof roasting pan and scatter
the vegetables around the chicken. Roast for 1 hour and 15 min., stirring
the vegetables several times.
Remove the chicken from the pan to cool. Remove the vegetables with a
slotted spoon and reserve them in a bowl, with the peas. Don’t rinse out
the roasting pan.
To make 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 stock. Measure out the fat and add enough butter
(if needed) to make 6 Tbs.
Put the roasting pan (which should still have the caramelized bits from the
chicken and vegetables) on the stove over medium heat. Pour in the 6 Tbs.
of fat and butter mixture; when it’s melted and bubbling, add the flour and
stir constantly to make a smooth roux. Scrape up any caramelized remains
from the chicken and vegetables. Cook the roux, stirring constantly, until
lightly browned, about 5 min. Add the chicken stock, bring to a boil, and
simmer. Continue to stir and scrape the bottom of the pan. Cook the sauce
for at least 15 min., whisking occasionally, until it’s as thick as heavy
cream. Season with salt, pepper, and more herbs to taste.
When the chicken has cooled, pull the meat from the bones, discarding the
skin and bones. Cut the meat into small (1/2- to 1-inch) chunks and set
aside.
To assemble the pot pies — Heat the oven to 400F. Choose four 12-oz.
ovenproof bowls or a 2-qt. casserole.
Remove the dough from the refrigerator. Lay it on a floured board and roll
it out 1/8 inch thick into a 20×16-inch rectangle. Set the dish for the pot
pie upside down on the dough and cut around the rim with a knife or pastry
cutter. (If you like extra pastry, cut the pastry a little larger than the
top of the dish.) Stack the pastry pieces on a plate, separating each with
waxed paper or plastic wrap. Refrigerate until ready to use.
Divide the chicken, vegetables, and sauce among the dishes. Lay the pastry
on top, pressing along the edge of the dish to seal.
continued in part 2
Yields
1 Servings