Chicken Pot Pie
3 cups all purpose flour plus more for dusting and rolling
1 tsp kosher salt
1 tsp baking powder
1 cup (2 sticks) chilled unsalted butter cut into pieces
1/4 cup vegetable shortening
2 cups peeled, coarsely chopped carrots
1 large onion, coarsely chopped
1 leek, coarsely chopped
1 3lb whole chicken
4 celery stalks, coarsely chopped
6 sprigs thyme
1 cup dry white wine
1 tblsp kosher salt
1 tsp whole black peppercorns
1 tblsp tomato paste
2 tblsp dried chanterelle or shiitake mushrooms
1 cup 1/2" slices peeled carrots
1 cup fresh or frozen thawed peas
1 cup purple pearl onions
1/2 cup (1 stick) unsalted butter
3/4 cup all purpose flour
6 fresh sage leaves
4 thyme sprigs
2 sprigs rosemary
1 cup button mushrooms
1 cup 1/4" round fingerling potatoes
1 egg, beaten to blend
Mix flour, salt and baking powder in a food processor. Add chilled, cubed butter and shortening and process until mixture resembles coarse meal with some pea size lumps. With the machine running add 1/2 cup ice water and process, adding more water if dough seems dry, until dough forms. Form dough into a ball and flatten into a disk. Wrap in plastic and chill for 30 minutes.
My new food processor! I love it :)Line a baking sheet with parchment, place chilled dough on a lightly floured work surface and roll dough out to a 12x9" rectangle, about 1/4" thick. Place on the prepared sheet and cover tightly with plastic wrap. Chill. This can be made 6 hours ahead. Keep chilled.
Preheat oven to 400. Place carrots, leek, and onion on a rimmed baking sheet and roast until golden brown, about 30 minutes. Transfer to a large pot or dutch oven fitted with a lid. Add chicken, breast side down, celery, thyme sprigs, wine, salt, and peppercorns to the pot. Add 8 cups of water or more to cover chicken and bring to a boil. Reduce heat to low and simmer gently for 10 minutes. Remove pot from heat, cover and poach chicken until cooked through, about 35 minutes.
Place dried chanterelles in a small bowl and cover with 1 cup of hot water. Let steep for 10 minutes and set aside. Reserve soaking liquid. Cook carrots in a large saucepan of boiling salted water until crisp-tender, about 2 minutes. Using slotted spoon, transfer carrots to a medium bowl. Add peas to saucepan, cook for 1 minute, transfer to bowl with carrots. Add onions to saucepan and saute, transfer to bowl with carrots.
In a large heavy saucepan, melt butter over medium heat. Whisk in flour. Cook over medium-low heat, whisking constantly, until golden brown, about 10 minutes. Whisk in herbs and warm chicken broth. Using slotted spoon, transfer chanterelle mushrooms, and potatoes. Bring to a simmer. Can be made 1 day ahead. Chill uncovered until cool. Cover and keep chilled. Rewarm before continuing.
Preheat oven to 400. Spoon filling into desired container. This recipe feeds 6 people so I used smaller dishes and reserved the rest for next time! Top dish with pastry, pinching edges to seal. If not using a pie bird cut a small x into the top of pastry for steam to vent. Brush pastry with beaten egg, and sprinkle with sea salt and pepper if desired. Place pot pie on a rimmed baking sheet and bake until crust is golden brown, about 45 minutes. Enjoy!