If you can, use pan drippings left from roasting a piece of beef to flavor the gravy for these rich, luscious pot pies.
Pot-au-feu (whose name literally means pot on the fire) was one of the specialties at the popular Le Goxoki in Pau. This is their recipe.
Terence Conran used a poulet de Bresse—a plump, blue-footed chicken from Burgundy—for this dish, but a good free-range chicken tastes good, too.
With its intense flavor and elegant presentation, this dish makes a lovely entrée for any gathering.