Chicken Pot Pie

By Cathie Guntli Fine Cooking Issue 13

A flameproof roasting pan is key to this recipe. The chicken and vegetables are cooked in the same pan, which you’ll also use to make a flavorful sauce.

One 3-lb. chicken

3 Tbs. olive oil

Salt and freshly ground black pepper

2 cups ½-inch potato chunks (1 to 2 medium peeled potatoes; I prefer Yukon gold)

24 pearl onions, peeled and left whole

2 cups ½-inch carrot chunks (2 to 3 medium carrots, peeled)

1 clove garlic, peeled and minced

8 mushrooms, halved or quartered

2 Tbs. chopped assorted fresh herbs (parsley, rosemary, thyme); more to taste

1 cup peas (fresh or frozen and defrosted)

subheading: For the sauce:

4 cups chicken stock (homemade or low-salt canned)

6 Tbs. butter (as needed)

6 Tbs. flour

Salt and freshly ground black pepper

subheading: For the pastry:

1 recipe Rough Puff Pastry for Chicken Pot Pie, refrigerated

subheading: For the egg wash:

1 egg yolk, beaten

½ cup cream

Directions at finecooking.com

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