CookEat Recipe
Chicken Pot Pie
Chicken pieces and small onions in a milk-thickened broth under a folded-butter pastry lid.
Method
Steps
Step 1
Prepare the No. 117 folded-butter pastry from its complete source batch and keep chilled. Select a deep pie dish; the source does not give its dimensions or say how much of the pastry batch the lid will consume.
Step 2
Cut the approximately 1.13 kg chicken into twelve pieces. Bring it to a boil in approximately 950 mL cold water, then strain off and discard this first water. Add a fresh approximately 950 mL boiling water, one teaspoon salt and half a teaspoon white pepper. Cover and cook slowly for the printed six minutes.
Step 3
Tie the two cleaned leeks with four parsley branches, bay, cloves and thyme. Add this bundle and the small-cut salt pork, cover and boil for ten minutes. Add the twelve peeled small onions and boil five minutes. Add the raw potato cut into approximately 1.3 cm pieces, skim surface fat, cover and boil ten minutes more.
Step 4
Mix two tablespoons flour with approximately 240 mL cold milk until smooth. Strain this slurry into the saucepan, stir and boil for three minutes. Remove the tied leeks and herbs, then transfer the chicken and gravy to the deep pie dish and scatter an unquantified little chopped parsley.
Step 5
Lightly brush the dish rim with egg. Roll enough chilled No. 117 pastry to cover the top, seal it to the rim, brush the surface with egg and cut a few steam vents. Bake in a hot oven for the source's twenty-minute guide, continuing as needed until the lid is golden and each chicken piece registers at least 74°C without touching bone. Serve hot.
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