Chicken Pot Pie

My daughter loves a chicken pot pie.  Sadly, I have not made one since going dairy-free two years ago.   I planned to make one for her using the old recipe but first I decided to try a dairy-free one.  Tyler Florence has a great recipe in his cookbook that contained no cream or milk so I gave it a go. We were shocked by how similar it tasted to the milk filled recipe.  That Tyler Florence is one talented guy.  Well, the dish was greatly enjoyed by all and my daughter was completely happy.

Chicken Pot Pie

Tyler Florence Real Kitchen

Chicken Broth

1 whole chicken, 3 lbs

3 carrots, cut into 2-inch pieces

3 celery stalks, cut into 2-inch pieces

1 onion, halved

1 head garlic, halved horizontally

2 turnips, halved

Bouquet garni: 4 fresh thyme springs, 2 fresh rosemary sprigs, 1 bay leaf - all tied together with kitchen string

Pot Pie

1/3 stick of butter, dairy-free (original recipe uses 1 stick butter no oil)

1/4 or so cup olive oil

1/2 cup flour

Sea salt and freshly ground black pepper

4 carrots, cut in 1/2 inch circles

1 cup pearl onion, peeled

1 cup sweet peas, frozen

Leaves from 4 fresh thyme sprigs

1 sheet puff pastry or pie crush, thawed

1 egg

Put the chicken in a large stockpot and cover with 1 gallon of cool water.  Add the veggies and herbs and bring the pot up to a boil over medium-high heat.  Skim well; then simmer, uncovered, for 45 minutes, skimming frequently as the oil rises to the surface.  We are not only cooking the chicken but also making the base sauce for the pot pie.  Remove the chicken to a platter to cool.  Continue to cook down the broth for another 15 minutes to condense the flavor, you should have about 8 cups when you're finished.  Using a colander, strain the chicken broth into another pot and discard the solids.  When the chicken is cool enough to handle, shred the meat and discard the skin and bones.

Wipe out the stockpot and put it back on the stove top over medium heat.  Melt the butter and add the oil and then whisk in the flour to form a paste.  This is the roux, which will act as a thickener.  Now, gradually pour in 8 cups of the chicken broth, whisking the entire time to prevent lumps.  Whisk and simmer for 10 minutes to cook out the starchy taste of the flour and thicken the broth; it should look like cream of chicken soup.  Season with salt and pepper. Fold in the shredded chicken, carrot, pearl onions, peas, and thyme.  Stir to combine and turn off the heat.

Preheat the oven to 350 degrees.  Lay the thawed pastry sheet on a lightly floured, cool surface.  Invert a crock on the pastry sheet and , using a sharp knife, cut circles around the outside of the bowl, slightly larger than the bowl itself.  Fill the crocks three-quarters of the way full with the chicken mixture making sure each serving has a nice amount of chicken, vegetables, and broth.  Carefully cap each crock with a pastry circle, pressing the dough around the rim to form a seal.  Lightly beat the egg with 3 Tbsp of water to make an egg wash and brush some of the pastry.  Set the crocks on a cookie sheet and transfer to the oven.  Bake for 20 minutes, until puffed and golden.