FAMILY CHICKEN POT PIE

Place the chicken in a large stock pot and add enough lightly salted cold water to cover. Bring to a boil, reduce, and poach gently, skimming frequently, until the chicken is very tender when pierced with a knife, 45–55 minutes.

Leave chicken to cool in the poaching liquid. Once the chicken is cool enough to handle, remove the meat using a paring knife and your fingers. Reserve poaching liquid and use as chicken stock in recipe if preferred.

Cut the meat into a 1-inch dice and discard any skin, fat or gristle. Note: If you are using the poaching liquid as the chicken stock in this recipe, you can reduce the stock by boiling it down to ensure a full flavor.

In a large heavy-bottomed saucepan, heat half the butter and sauté the carrots, celery and onion over medium heat until they begin to soften, about 5–7 minutes. Add the mushrooms and continue cooking until their liquid has been rendered and evaporated, another 3–4 minutes. Season to taste with salt and pepper.

Add the remaining butter, stir until melted, then sprinkle the flour over the vegetables. Cook, stirring constantly for about 2 minutes, then add the white wine. Stir to dissolve any lumps of flour, then add the chicken stock and stir until combined. Reduce the heat and simmer until the vegetables are very tender and the sauce has thickened, about 15 more minutes. Add the half and half and bring to a boil. Add the chopped chicken and cook for a few more minutes to heat through. Season to taste with salt and pepper. Pour into a casserole dish large enough to hold the mixture. Place in the refrigerator.

Preheat the oven to 400 degrees F.

Roll out the puff pastry to 1/8-inch thickness. Cut the pastry an inch wider in diameter than the casserole dish so that it generously covers the whole dish. Cut a hole in the center of the pastry to allow steam to escape when it bakes.

Once the pot pie mixture is cool, brush the outside of casserole dish rim so that the puff pastry will stick to it. Place the pastry over the casserole dish, covering the pot pie.

Bake in the preheated oven until deep golden brown and slightly puffed, about 30 minutes.

Remove the casserole dish from the oven, rest for 10 minutes and serve with steamed peas and carrots.