This recipe for old-fashioned chicken pot pie, an adaptation of one in James Beard’s American Cookery (Little, Brown; 1980), originally appeared in the September/October 1995 issue of SAVEUR. It’s still one of our favorites.
What You Will Need
- 1 bunch parsley
- 1 (3–4-lb.) chicken
- 1 pint pearl onions, blanched and peeled
- 2 carrots, peeled and cut in 1/2″ slices
- 1⁄2 lb. potatoes, peeled and cut in 1″ dice
- 1⁄4 lb. sugar snap peas, trimmed
- 1 clove garlic, peeled and finely chopped
- 1⁄4 lb. white mushrooms, quartered
- 4 tbsp. butter
- 2 tbsp. all-purpose flour
- 1 cup heavy cream
- Salt and freshly ground pepper
- 1⁄2 tsp. Tabasco
- 1 recipe Pot Pie Pastry
- 1 egg yolk beaten with 1 tbsp. water
- Chop enough parsley to fill 1⁄4 cup; set aside. Place remaining parsley, chicken, and half the onions in a large pot with water to cover; bring to a boil over high heat. Reduce heat; simmer 30 minutes. Remove chicken; cool. Pull off meat in like-size pieces; place in a large bowl. Return bones to pot; simmer 1 hour. Strain stock; return to pot over medium heat. Cook carrots, potatoes, sugar snaps, and remaining onions in stock, in batches, just until tender, adding as cooked to chicken.
- Preheat oven to 450°. Cook garlic and mushrooms in 1 tbsp. of the butter in a small skillet over medium heat for 3 minutes. Add to chicken mixture. In the same skillet, melt remaining 3 tbsp. butter and sprinkle in flour. Stir constantly over medium heat, 2–3 minutes. Stir in 1 cup stock until thickened. Remove from heat and add cream. Add chopped parsley, and season to taste with salt, pepper, and Tabasco. Gently stir sauce into chicken mixture.
- Prepare pastry. Line a 9″ pan with pastry, fill with chicken mixture, and cover with top pastry. Crimp edges, cut a vent in top, and brush with egg wash. Bake 15 minutes. Reduce heat to 350°, and continue baking until crust is browned, about 35 minutes.