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Lilly's chicken potpie




Source of Recipe


Lilly's


List of Ingredients




Chicken:

1 whole chicken (at least 3½ pounds)
Cold water to cover
2 large onions, chopped
2 large carrots, peeled and chopped
1 leek, sliced
1 bay leaf
A small handful of fresh parsley (about half a bunch)
A small handful of fresh thyme, or 1½ teaspoons dried
6 peppercorns

Filling:

3 tablespoons olive oil
1 large onion, chopped
1 red pepper, cut into ¼-inch strips
1 yellow pepper, cut into ¼-inch strips
½ pound shiitake mushrooms, sliced ¼ inch thick, tough stems discarded
2 tablespoons fresh rosemary, chopped
¼ pound baby green beans, trimmed
2 ounces dried tomatoes, cut into narrow strips

Sauce:

½ cup (1 stick) butter
½ cup plus 2 tablespoons flour
3 cups reserved and strained chicken stock
1 cup milk
1½ tablespoons beef base
½ teaspoon pepper
½ cup heavy cream

Crust:

1 cup (2 sticks) margarine, room temperature
8 ounces cream cheese, room temperature
2½ cups flour
½ teaspoon salt
1 egg, beaten for brushing




Recipe



Cover chicken with cold water. Bring to a boil; reduce heat to a strong simmer. Skim any foam and scum that rise. When scum ceases to rise, add the vegetables, herbs and seasonings. Continue to simmer for 40 minutes. Turn off heat; let rest 20 minutes. Remove chicken to a bowl to cool. Boil stock down by half (or to approximately 3 cups). Strain out vegetables and other solids, and reserve. When cool enough to handle, pull chicken from the bone and place meat in a bowl.

Heat 1 tablespoon olive oil in skillet. Add onions and peppers. Cook until soft. Remove and set aside. Add 2 tablespoons olive oil to skillet. Sauté the shiitakes until soft and just beginning to brown. Put the onions, peppers, shiitakes and rosemary in the bowl with the chicken.

Boil water. Blanch the baby green beans for 4 minutes. Remove, drain and rinse under cold water. Add the dried tomato strips to the water. Simmer 3 minutes; drain. Add the beans and tomatoes to the chicken.

To make the sauce: In a large saucepan, melt the butter. Whisk in the flour to make a smooth, thick paste. Add the chicken stock slowly, stirring, then whisk in the milk, beef base, pepper and cream. Toss this gravy carefully with the chicken mixture, taking care not to break up the chicken into tiny pieces. Spoon this filling into a greased 8-by-12-inch casserole. Set aside.

To make the crust: In a food processor, add the margarine (which works more easily than butter in this instance), cream cheese, flour and salt. Quickly pulse together until the mixture looks grainy. Do not over-process; some larger pieces of fat are OK. Set aside and chill about half an hour.

Heat oven to 350 degrees. Roll out the crust on a lightly floured surface. Place over the casserole. Pinch the edges, and make a pattern around the rim. (You will have some extra dough. Refrigerate and save for use in sweet or savory dishes.) Brush the top with egg beaten with water, and cut 3 diagonal air vents (or, use a knife to cut pieces of the dough and place over the filling, as we have done in the picture). Bake in the middle of the oven at 350 degrees for 45 minutes, until crust is browned and filling is bubbly.

Serves 6 to 8.