Chicken Pot Pie Recipe

• Pastry for a 9-inch double-crust pie, chilled, such as Bubby's All-Butter
• Pastry Pie Dough (page 23), Basic
• Butter and Shortening Pastry Pie
• Dough (page 27), or Lard Pastry Pie
• Dough (page 28)
• 2 potatoes, peeled or unpeeled (your preference), ¼-inch dice
• 1 cup (2 sticks) plus 2 tablespoons unsalted butter, divided
• 2 cups onions, ⅛-inch dice
• 3 cups cooked chicken, shredded in
• 2 by ¼-inch strips and cleaned of all fat, skin, and sinew
• 2 large parsnips, peeled and cut into ½-inch dice
• 2 large carrots, peeled, and cut into ½-inch dice
• 1½ cups fresh shelling peas* or petite frozen *peas
• 1 cup sliced celery, ¼-inch
• 2 cloves garlic, minced
• 3 cups Chicken Stock (page xx)
• 1 heaping tablespoon chopped fresh thyme
• 1 cup all-purpose flour
• ½ cup buttermilk
• 1 tablespoon salt
• 1 teaspoon freshly ground black pepper
• ½ cup chopped fresh parsley

1. Put the diced potatoes in cold water so they don't turn brown as you prepare the other vegetables. Drain before using.
2. In a large pot over medium heat, melt 2 tablespoons of the butter and sauté the onions until they're translucent. Add the potatoes to the pot along with the chicken, parsnips, carrots, peas, celery, and garlic. Add the stock and thyme. Simmer, uncovered, for 30 minutes, until the vegetables are tender but not soft (they will cook more inside the pie in the oven).
3. Make a Blonde Roux: Melt the remaining 1 cup butter in a medium sauté pan over medium heat. Stir in the flour with a wooden spoon, smashing up any lumps. Continue stirring for a few more minutes, or until the roux has an even consistency and looks runny and bubbly. Remove it from the heat. (If it develops any color or scorches on the bottom, start the roux over.) Add the roux to the chicken stew mixture, stirring as you add it.
4. Add the buttermilk and let the whole thing simmer for 15 to 20 minutes, or until it has thickened slightly. Add the salt and pepper, taste, and adjust the seasoning as needed. Let the mixture cook for a couple minutes more, until it is a really thick stew. Remove it from the heat, add the parsley, and refrigerate, uncovered, until the stew is completely chilled, at least 2 hours, preferably overnight. (To get a light, flaky pastry top crust, the stew must be very cold when the crust is added and the pie goes in the oven.)
5. Roll out the pastry ⅛-inch thick to the shape of your dish. Rechill the pastry rounds, layered between parchment, until needed.
6. Preheat the oven to 450°F.
7. Line a pie plate with pastry and add the cold stew. Cover it with a pastry crust and cut vent slits. If you want a shiny finish, you can brush it with egg (see page 20).
8. Bake the pot pie on a lipped baking sheet for 8 to 10 minutes, or until the top crust blisters and loses its wet look. Turn the oven down to 350°F and bake for 30 to 40 minutes more, or until the filling is bubbly and the crust is golden brown. Cool for 10 to 20 minutes at room temperature before serving (the interior is quite hot). Store leftovers covered in the refrigerator for up to 2 days. Refresh in the oven before serving (see page 61).