Chicken Pot Pie 4 to 6 chicken breasts (bone in), about 4 to 5 lbs 4 to 6 cups vegetable or chicken stock (canned or home made) 1 tbsp poultry seasonings 4 cups carrots peeled & cut into ½-inch pieces sliced 4 cups turnips (peeled & cut in about ¼-inch cubs) 4 cups broccoli rosettes 4 cups button mushrooms (large mushrooms, quartered can be substituted) 6 cups leeks, (white and pale green parts only), sliced and thoroughly washed 2 tbsp Italian her mix (fresh herbs can be substituted) Kosher salt & white pepper to taste 2 tbsp butter 2 tbsp olive oil ¾ cup flour ½ cup white wine Purchased frozen puffed pastry sheets, thawed 1 egg 1. Butter 4-quart oval baking dish (or several small dishes), and set aside 2. In a large stock pot, place the chicken and add just enough broth to cover chicken 3. Add the poultry seasoning & bring broth to boil; reduce heat to low, cover pot and simmer until chicken is just cooked through, skimming surface occasionally (about 20 minutes) 4. Remove chicken from the broth and set aside to cool 5. Add the carrots, turnips and broccoli rosettes to the stock 6. Simmer, uncovered until vegetable are for tender, about 3 to 5 minutes 7. Remove vegetable with a slotted spoon and set aside to drain 8. Strain broth; reserve 5 cups 9. Remove skin and bones from chicken and tear or cut into ½-inch pieces 10. Melt the butter and oil in same pot over medium heat Add leeks, salt and herbs, sauté until tender (about 8 minutes) 12. Add the white wine and season 13. Add flour and stir 2 minutes 14. Stir in 4 cups broth, adding more if needed 15. Increase heat to high and bring to boil, stirring constantly 16. Turn off the flame & add the chicken, vegetables & mushrooms, stir to combine Add the cream Season with salt and pepper 19. Cool fillinf for 45 minutes (Filling can be made 1 day ahead, cover and refrigerate) 20. Preheat oven to 400° F 21. Pour filling into prepared baking dish 22. Slightly roll out puffed pastry on a floured surface 23. Place pastry dough over dish, cutting off any excess 24. Cut out decoraive leaf shapes, if desired and place on the crust 25. Brush the entire surface with an egg wash (1 egg mixed with 1 tbsp water); cutting slits in the top to allow steam to escape 26. Place pot pie on top rack and bake until crust is golden and gravy is bubbling, about 30-40 minutes Let stand 10 minutes before serving Yields about 10 servings |