Chicken Pot Pie

theranchtable.com

Sue Hartman

subheading: Pastry:

4 large egg yolks, at room temperature, plus 1 large yolk, for egg wash

3 ½ cups all-purpose flour

½ teaspoon kosher salt

1 ¼ cups (2 ½ sticks) unsalted butter, cut into cubes and chilled

subheading: Poached Chicken:

One whole 5-pound chicken

2 medium yellow onions, peeled and halved

2 teaspoons black peppercorns

1 bay leaf

subheading: Filling:

¼ cup olive oil

2 large yellow onions, finely diced (about 4 cups)

6 garlic cloves, finely chopped

2 large red bell peppers, finely chopped

8 carrots, peeled and sliced into ½-inch rounds (about 2 cups)

16 crimini or Baby Bella mushrooms, chopped

4 celery stalks, finely chopped (about 2 cups)

1 ½ cups fresh or frozen corn

1 ½ cups fresh or frozen peas

Kosher salt and freshly ground black pepper

¼ cup (½ stick) unsalted butter

4 to 8 cups chicken broth (saved from poaching the chicken)

2 tablespoons Italian parsley, finely chopped

2 teaspoons fresh thyme leaves

¼ cup all-purpose flour

Directions at theranchtable.com

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