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Recipes
September 2009

Chicken Pot Pies with Chanterelles

By Table 6 DenverPhotography by Misha Gravenor

4.2

(4)

Image may contain Food Dessert Cake Pie Cutlery Spoon and Bowl

Recipe information

  • Yield

    MAKES 6 Servings

Ingredients

CHICKEN

2

tablespoons olive oil

1

1/2 cups chopped carrots

1

1/2 cups chopped celery

1

1/2 cups chopped onion

2

garlic cloves, chopped

2

large fresh thyme sprigs

2

bay leaves

1

teaspoon whole black peppercorns

16

cups water, divided

1

/2 cup coarse kosher salt

1

/4 cup sugar

4

cups ice cubes

1

5- to 5 1/2-pound whole chicken (preferably organic), rinsed, patted dry

POT PIE FILLING

1

/3 cup milk

4

garlic cloves, peeled

1

/3 cup water

3

tablespoons cornstarch

3

tablespoons olive oil, divided

1

1/4 pounds chanterelles or other wild mushrooms, coarsely chopped

3

cups 1/2-inch cubes peeled carrots

3

cups 1/2-inch pieces leeks (about 3; white and pale green parts only)

3

cups 1/2-inch cubes peeled white-skinned potatoes

2

tablespoons chopped fresh thyme

3

1/2 cups (or more) low-salt chicken broth

1

10-ounce package frozen peas, thawed

1

cup heavy whipping cream

4

teaspoons fresh lemon juice

3

/4 teaspoon hot pepper sauce

1

/2 teaspoon white truffle oil (optional)

Chicken-Fat Puff Pastry

SPECIAL EQUIPMENT

6

6

Need to make a substitution?

Preparation

  1. CHICKEN

    Step 1

    Heat oil in large deep pot over medium-high heat. Add carrots, celery, and onion; sauté until golden and tender, about 10 minutes. Add garlic, thyme, bay leaves, and peppercorns; stir 2 minutes. Add 8 cups water, 1/2 cup coarse salt, and sugar; bring to simmer, stirring until salt and sugar dissolve. Remove from heat. Add remaining 8 cups water and 4 cups ice cubes. Let stand until brine is cooled completely. Submerge chicken in brine; cover and chill at least 12 hours and up to 24 hours.

    Step 2

    Preheat oven to 375°F. Remove chicken from brine. Rinse chicken and pat dry; place in roasting pan. Sprinkle chicken with pepper; roast until cooked through and juices run clear when thickest part of thigh is pierced, about 1 hour 20 minutes.

    Step 3

    Transfer chicken to platter; cool slightly. Spoon fat from roasting pan into small container. Cover; freeze fat until firm; reserve for puff pastry. Discard skin and bones. Tear chicken meat into large bite-size pieces; reserve for filling. DO AHEAD Chicken fat and chicken pieces can be made 1 day ahead. Keep fat frozen. Cover and chill chicken.

  2. POT PIE FILLING

    Step 4

    Combine milk and garlic in small saucepan; simmer 2 minutes. Remove garlic from milk and chop finely; discard milk. Whisk 1/3 cup water and cornstarch in small bowl to blend; set aside.

    Step 5

    Heat 1 tablespoon oil in heavy large pot over medium-high heat. Add mushrooms and sauté until tender and brown, about 6 minutes. Transfer mushrooms to bowl. Add remaining 2 tablespoons oil to same pot; add carrots, leeks, and potatoes and sauté until beginning to soften, about 10 minutes. Add chopped garlic and thyme; stir 2 minutes. Add 3 1/2 cups broth; bring to boil. Reduce heat, cover, and simmer until vegetables are tender, about 15 minutes longer. Rewhisk cornstarch mixture and add to vegetable mixture; stir until broth boils and thickens, about 2 minutes. Stir in chicken, mushrooms, peas, and cream; simmer uncovered until heated through and mixture has consistency of stew, adding more broth by 1/4 cupfuls if mixture is too thick, 6 to 7 minutes. Stir in lemon juice and hot pepper sauce. Season to taste with salt and pepper. Mix in truffle oil, if desired. Divide pot pie filling among six 2-cup ramekins or soufflé dishes. DO AHEAD Can be made 6 hours ahead. Cover and chill.

    Step 6

    Preheat oven to 375°F. Top each pot pie with 1 baked puff pastry round. Bake pot pies until filling is heated through, about 15 minutes if warm or at room temperature and 25 minutes if chilled.

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