Autumn Chicken Pot Pie
Recipe By: Anne Burrell
Published in: Secrets of a Restaurant Chef

For the crust:
1 stick butter -- cut into pea-size pieces
8 ounce cream cheese -- cut into pieces
1 1/2 cup all-purpose flour -- plus extra for kneading
pinch kosher salt
1 egg yolk
1 to 2 tablespoons cold water

For the filling:
Extra-virgin olive oil
1 large onion -- cut into 1/2-inch dice
2 rib celery -- cut into 1/2-inch dice
1 large or 2 small carrots -- peeled and cut into 1/2-inch dice
Kosher salt
2 clove garlic -- smashed and finely chopped
3 pounds chicken legs and thighs skinless
4 cup rich chicken stock -- (preferably homemade)
2 cup butternut squash -- peeled and cut into 1/2-inch dice
1 1/2 cup 1/2-inch pieces haricots verts
6 sage leaves -- finely chopped
4 tablespoon butter
4 tablespoon all-purpose flour
1 egg beaten with 2 tablespoons of water -for egg wash

To make the crust:
In bowl of a food processor, combine the butter, cream cheese, flour and salt. Pulse to combine. Pulse, pulse, pulse until the ingredients start to
come together and resembles Parmesan. Add the egg yolk and 1 tablespoon of water. Pulse a couple of more times until the ingredients start to form a
ball. If the mixture is exceedingly wet, add some more flour. Or conversely, if the mix is dry, dry, dry, add in a few more drops of water.

When the mixture has come together into a ball, turn it out onto a floured work surface and knead it a couple of times to help it come together. Dust
it with flour, form it into a disk and wrap it in plastic wrap. Refrigerate until ready to use. This can be done a day ahead.

Cook's Note: When ready to use the dough, remove it from the refrigerator about 20 minutes before rolling, to allow it to warm up and soften.

To make the filling:
Coat the bottom of a stock pot lightly with olive oil put over medium heat. Add the onions, celery and the carrots and sprinkle with salt, to taste.
Saute the vegetables for 7 to 8 minutes. Add the garlic and sweat for another 2 to 3 minutes. Season with salt, then add the chicken and the chicken
stock. If the stock doesn't cover the chicken, add water until it does. Bring the stock to a boil, over high heat, then reduce the heat and simmer for
30 minutes.

While the chicken is simmering, add the butternut squash to a large bowl, drizzle with some olive oil and add salt, to taste. Toss to coat the squash
with the oil and transfer to a baking sheet. Roast until the squash is cooked but still has some texture, about 15 to 20 minutes. Remove from the oven
and reserve.

Remove the chicken and vegetables from the stock and put into a large bowl. Reserve the stock. When the cool enough to handle, remove the bones from
the chicken and stir into the vegetables. Add the roasted squash to the chicken and vegetables. Stir to combine and season with salt, if needed. Stir
in the haricots verts and the chopped sage.

Melt the butter in a large saucepan over low heat. Add the flour and stir to combine with melted butter. Cook stirring frequently until the mixture is
the consistency of wet sand and is starting to turn a little beige, about 6 to 7 minutes. Gradually whisk in the reserved chicken stock. Taste and
adjust seasoning, if needed. When the stock is combined into the roux, bring to a boil, then reduce the heat and simmer until it has a gravy-like
consistency, about 20 to 25 minutes. If the gravy reduces too much and becomes too thick, whisk in a little more chicken stock or water.

Preheat the oven to 375 degrees F.

Add the chicken mixture into a 2-quart casserole dish or 4 individual (2 cup) crocks. Ladle the "gravy" over the chicken mixture until the dish(s) are
3/4 filled.

Dust a clean work surface with flour and roll the dough into the shape of the casserole dish or large enough to cut circles to cover the individual
casserole dishes. Whichever dishes are being used the dough needs to have generous overhang of dough on the edges of the dish. Brush the outside edges
of the dish with a little of the egg wash to help "glue" the dough to sides of the dish. Fold the edges of the dough under and press it onto the edges
of the dish. Brush the top of the dough with the remaining egg wash. Cut a couple of vents in the top of the dough to allow the steam to escape.

Bake in the preheated oven until the dough is golden brown and the inside is hot and bubbly, about 30 to 35 minutes. Remove from the oven and serve
hot.

http://www.terryanddave.com/Terry

--
Rec.food.recipes is moderated by Tracy E. Carman at .
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/