Makes 2 pies. Cream butter, salt and sugar. Add potato starch and mix until smooth. Add egg, water and vinegar; mix until homogenized. Add flour and mix on low speed until just combined. Wrap up and chill completely. For double crust pie: in a floured work surface, roll out one-third of the crust into a 0.12’’/3mm thick disk. Shape tart using a 8x2.5” (20.5x5cm) greased tart pan. Repeat this step if making 2 pies. Chill to rest for an hour or overnight – line with microwave safe plastic wrap, fill up with pie weights, beans, cherry pits or rice. Bake at 350ºF (180ºC) for 30 min. Remove pie weights and cook for another 15 to 20 min; cool.
*For stock, use chicken feet, backs, necks, wings. In a large pot, pour wine and chicken cheap cuts and legs. Top with veggies and aromatics* (3 bay leaves / 3 thyme sprigs / 4 sages leaves / 2 tsp black peppercorns / 3 parsley stems); cover with water. Bring to boil and let simmer for 2 hours; skim off impurities. Remove veggies and save for later use if desired. Transfer cooked chicken onto a tray lined with a silicone mat and let cool for about 30 min. Remove bones, skin and cartilages especially necks. Store meat in the refrigerator. Reduce stock to 2 qt/liter – sieve; cool and chill and scrape fat out. Stock freezes very well.
In boiling and salted water, blanch carrots for 2 min and cool in ice water. Then celery for 2 min. Peas and corn kernels for a minute. Save water and boil pearl onions for a minute, chill and squeeze out and cook onions 5 min in chicken stock. Refrigerate veggies until ready to use.
Cook butter and sage until fragrant and stir in flour and cook for 2 min on medium heat. Add stock, bring to boil and cook for 2 min. Add heavy cream and bring to a boil and turn off the heat and season with salt and pepper. Add cooked chicken, veggies and parsley. For the double crust pies, fill up pre-baked tart and let cool completely otherwise the top crust will melt. Meanwhile, roll out top crust into a less than 3mm thick disk, chill 20 min. Cut a disk that is about 1/2 inch larger than the mold. Make a small hole in the center. Cover the pie and trim off excess pastry and egg wash (beat an egg and yolk with a pinch of salt). Chill. Roll out a second sheet of pastry, egg wash and coat with poppy seeds and chill before cutting with the dough lattice. Carefully, top the pie with, trim off excess pastry and chill to rest. The poppy seeds latticed method can also be used for crust-topped chicken pot casserole.
Bake at 350ºF/180ºC for about an hour. Serve warm. Bon appétit 🐣
1 thought on “Chicken Pot Pie”
Made this last night. First off, the pros:
This recipe was amazing! The process of each stage of cooking gave different levels of flavor. The crust was easy to make. I am definitely making this again.
Cons: in terms of the final product, none. However, the video showed a Turnip being cut up but was not on the ingredient list; granted, it did not impart on the overall product. So just a side note on that.
Upon removing the vegetables from the chicken stock, it says “save for later”. Later happened buy nothing else was said about it. Me being a cook, I passed it through my blender and then through a sieve and now I have a puree to use for another dish. An inexperienced cook wouldn’t have known what to do with it. Again, just a thought that it would be helpful to reference where else to use the byproducts.
By the time I was done cooking, I was left with about a half cup of bones and 1/4 cup of veggie fibers; all of which are compostable. I love that this is a zero waste method of cooking! Kudos Chef Bruno and thank you.