Chicken Pot Pies

I also got this recipe from a Bon Apetite magazine. Everyone LOVED them, and I'm sure I'll be making them again soon! It is one of the more difficult recipes I have tried, mainly because it takes a LOT of time. You'll want to be sure to start this meal the day before and read the entire set of instructions to make sure you get everything done in a timely manner. I forgot to do that and ended up having to find something else for dinner the night I was planning on cooking these. I wasn't too eager to try making the crust myself as well, so I bought frozen puff pastry for it, but I will include the recipe to make your own if you want.

Chicken (must be done the day before)

2 Tbsp olive oil

1.5 cups chopped carrots
1.5 cups chopped celery
1.5 cups chopped onion
2 garlic cloves, chopped
2 large fresh thyme sprigs
2 bay leaves
1 tsp whole black peppercorns
16 cups water, divided
1/2 cup coarse kosher salt
1/4 cup sugar
4 cups ice cubes
Chicken

Any desired amount of the chicken will work. The recipe called for one whole chicken, but I wanted to make it easy on myself so I bought a 1 lb package of boneless skinless thighs. It could have used more, so I would go for at least 2-2.5 lbs total.

• Make sure celery, carrots, and onion are all chopped and heat oil in large deep pot.
• Add carrots, celery, and onion and saute until golden and tender (about ten minutes). Add garlic, thyme, bay leaves, and pepper corns. Stir two minutes.
• Add 8 cups water, coarse salt, and sugar. Bring to a simmer and stir until salt and sugar dissolve.
• Remove from heat, add remaining 8 cups water, 4 cups ice cubes. Let stand until completely cool.
• Submerge chicken, cover, and chill for at least 12 hours, up to 24.
• Preheat oven to 375 degrees. Remove chicken from brine, rinse, and pat dry. Place in roasting pan and sprinkle with pepper.
• Roast until cooked through. For whole chicken, about 1 hour and 20 minutes. For large pieces (breast) about 40 minutes, and for small pieces (thighs) about 25 minutes.
• Spoon fat from pan, cover, and freeze (only necessary if you're making the pastry yourself). If you don't have at least 1/4 cup, you'll want to supplement with store bought fat.
• Tear or cut pieces of chicken in to bite size pieces and reserve for filling.

Filling (can be done up to six hours ahead)

1/2 cup milk
4 garlic cloves
1/3 cup water
3 Tbsp cornstarch
3 Tbsp olive oil
1.25 lbs chanterelles or other wild mushrooms, coarsely chopped
3 cups cubed, peeled carrots
3 cups 1/2 inch pieces leeks (white and pale green parts only)
3 cups cubed, peeled white potatoes
2 Tbsp fresh chopped thyme
3.5 cups (or more) low-salt chicken broth
10 oz package frozen peas, thawed
1 cup heavy whipping cream
4 tsp fresh lemon juice
3/4 tsp hot pepper sauce
1/2 tsp white truffle oil (optional)

• Combine milk and garlic in small saucepan, simmer 2 minutes. Remove garlic from milk and chop finely (discard milk).
• Heat 1 Tbsp oil in heavy large pot over medium high heat. Add mushrooms and saute until tender and brown (about six minutes). Transfer to bowl.
• Heat remaining 2 Tbsp oil in same pot, add carrots, leeks, and potatoes. Saute until beginning to soften (about ten minutes). Add chopped garlic and thyme, stir for about two minutes.
• Add 3.5 cups broth, bring to boil. Reduce heat, cover, and let simmer until vegetables are tender (about 15 minutes). In the mean time, whisk together water and cornstarch.
• Re-whisk cornstarch (if settled) and add to broth mixture. Stir until it thickens (about two minutes). Stir in mushrooms, chicken, peas, and cream. Simmer uncovered until heated through and mixture has consistency of stew. Add more broth but 1/4 cups if too thick.
• Stir in lemon juice, hot pepper sauce and truffle oil (if desired). Season to taste with salt and pepper.
• Add filling to six, two cup ramekin or souffle dishes and top with pastry rounds (prepared in next section).

Since you can't see it in the finished picture, here is what the filling looked like. Michael doesn't like mushrooms, so there aren't any in here.

Puff Pastry (can be made one day ahead)

3.5 cups all purpose flour
1 tsp salt
1.5 cups chilled unsalted butter, cut in to 3/4 inch cubes
1/4 cup frozen chicken fat (reserved from roasted chicken)
1/2 cup (or more) ice water
1 egg yolk, beaten together with 1 tsp water

• Blend 3.5 cups water flour and salt in processor. Add butter and chicken fat.
• Using on/off turns, cut in butter and fat just until pea sized pieces form
• Add 1/2 up ice water, using on/off turns, blend juts until moist clumps begin to form (do not overwork).
• Gather dough together quickly; shape into 8 x 5 inch rectangle (dough may have streaks), wrap in plastic, and chill until firm (about 45 minutes).
• Working quickly, on a floured surface and rolling pin, roll dough out to 12 x 7 inch rectangle. Starting at 1 short end of dough, fold in to thirds (like a business letter). Roll out again to 12 x 7 rectangle, fold again in to thirds, wrap in plastic and chill for 30 minutes.
• Repeat previous step three more times. Wrap in plastic, and chill for at least one hour and up to one day.
• Roll out on floured surface to 1/2 to 1/3 inch thickness. Place ramekin upside down atop dough; cut with sharp knife around ramekin to form dough round. Repeat for each ramekin. Place on baking sheets and child until firm (about 30 minutes).
• Preheat oven to 450 degrees, brush with egg glaze and bake until puffed and golden brown (about 15 minutes).

I also took the puff pastry and lined the bottom of each ramekin so there would be more breading to the dish and just put the ramekins in the oven with the tops.

The finished pies, there are lines through some of them because that is where the fold in the frozen puff pastry was.