Page 318 - Pie It Forward: Pies, Tarts, Tortes, Galettes, and Other Pastries Reinvented

Chicken Pot Pies

MAKES 8

(4- /10- )

,
- . So when I was old enough to take
command of my own kitchen, I made it my mission to get my culinary
fill of all manner of comfort food I’d been missing in my childhood.
Chicken potpie was on the tippy-top of the list (along with Fanny
Farmer’s macaroni and cheese).

I prefer to use two different crusts, a buttery one on the bottom and
a biscuit type for the top, to give the potpie texture and interest.

FOR THE BOTTOM CRUST

Quick Puff Pastry (page 22) ½ batch

FOR THE FILLING
unsalted butter 2 tablespoons 28 g

olive oil 2 tablespoons 30 g
red bell pepper, seeded and 1
finely chopped
medium yellow onion, finely 1
chopped

large carrot, finely chopped 1
garlic, minced 2 cloves

fresh English peas or
shelled broad beans (also 2 cups 290 g
known as fava beans)
fresh corn kernels (from 1 cup 165 g
about 2 cobs)

dried thyme 1 teaspoon 1 g
all-purpose flour ¼ cup 30 g

chicken broth 2 cups 480 ml
heavy cream ½ cup 120 ml

rotisserie chicken, meat
picked off and set aside
(about 2 cups’ worth of 1