Chicken Pot Pie

Chicken Pot Pie
Photo by Alan Richardson

Ingredients

  • 24 pearl onions, peeled and left whole
  • 4 cups chicken stock (homemade or low-salt canned)
  • 1 cup peas (fresh or frozen and defrosted)
  • 2 cups ½-inch potato chunks (1 to 2 medium peeled potatoes; I prefer Yukon gold)
  • 6 Tbs. butter (as needed)
  • 3 Tbs. olive oil
  • 1 clove garlic, peeled and minced
  • + 10 more ingredients
    • One 3-lb. chicken
    • ½ cup cream
    • 8 mushrooms, halved or quartered
    • 1 recipe Rough Puff Pastry for Chicken Pot Pie, refrigerated
    • 2 cups ½-inch carrot chunks (2 to 3 medium carrots, peeled)
    • 1 egg yolk, beaten
    • Salt and freshly ground black pepper
    • Salt and freshly ground black pepper
    • 2 Tbs. chopped assorted fresh herbs (parsley, rosemary, thyme); more to taste
    • 6 Tbs. flour

Heat the oven to 375°F. 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 flameproo...

View full recipe at Fine Cooking

Comments

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