John DeLucie's Chicken Pot Pie
Chef's Table: Waverly Inn Recipe
Chef John DeLucie bakes a fresh spin on a hearty pastry in Chicken Pot Pie.
For the Chicken Stock:
Preheat oven to 425 degrees F. Prepare chicken and stock: Place chicken, onion, celery, carrots, salt, and pepper in large stockpot; cover with water. Simmer in covered pot until chicken is no longer pink, approximately 25 minutes. Strain the broth, and set aside to use in the chicken cream sauce.
For the Chicken:
Remove chicken and cool; cut into bite-size pieces.
For the Chicken Sauce:
Prepare chicken sauce: Melt the butter in a medium saucepan. Once the butter has melted, stir in the flour. Add the reserved chicken stock and heavy cream. Stir constantly until mixture comes to a boil. Reduce heat and simmer for 2 minutes. Remove from heat, add Tabasco, Worcestershire, salt, and pepper.
In a nonreactive bowl combine baby carrots, peas, mushrooms, pearl onions, and chicken. Pour mixture into a 9" by 13" casserole dish. Pour the chicken sauce over the mixture.
Cut puff pastry to fit casserole dish, leaving a 2-inch border. Cut a hole in the center of the pastry to allow steam to escape. Brush egg over edge of serving bowl as food glue and around crust. Lay puff pastry over filling crimping edges, trimming edges if necessary.
Bake until crust is golden brown, and filling is bubbly, approximately 25 minutes. Let stand 5 minutes before serving.