Thomas Keller’s Chicken Pot Pie
- Pie Crust
- 1 cup butter (2 sticks), cubed and chilled
- 2 1/4 cups all-purpose flour
- 1 teaspoon salt
- 8 to 10 tablespoons ice water
- 1 cup 1/2-inch pieces red-skinned potatoes
- 1 1/4 cups 1/2-inch pieces carrots (cut on the diagonal)
- 12 white pearl onions
- 3 bay leaves
- 3 thyme sprigs
- 24 black peppercorns
- 1 1/4 cups 1/2-inch pieces of celery (cut on the diagonal)
- 2 cups shredded cooked chicken
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 3 cups whole milk
- 1 teaspoon kosher salt, or to taste
- 1/2 teaspoon freshly ground black pepper, or to taste
- 1 tablespoon finely chopped flat-leaf parsley
- 1/2 teaspoon finely chopped thyme
- Pinch of cayenne
- 1 egg, beaten
- Pie Crust
- Put the butter, flour, and salt in the food processor, and pulse lightly just until the mixture resembles wet sand. Add the water, 1 tablespoon at a time, pulsing briefly after each spoonful of water. Keep adding water until the dough just begins to gather into larger clumps.
- Transfer equal amounts of the dough into 2 resealable plastic bags and pat each into a disk. Let rest in the refrigerator for at least 30 minutes. Remove 1 of the disks from the bag to a flour coated surface. Using a rolling pin, roll the dough out to a 10-inch round. Gently fit the rolled dough into a 9-inch pie pan, and refrigerate while you prepare the torte ingredients.
- Yield: 2 (9-inch) pie crusts
- Roll out the dough, place one piece in a 9 or 10 inch pie plate and the second on a baking sheet, and refrigerate.
- Put the potatoes, carrots, and onions in separate small saucepans with water to cover and add 1 bay leaf, 1 thyme sprig, and 8 peppercorns to each pan. Bring to a simmer over medium-high heat and simmer until just tender, 8 to 10 minutes.
- Drain the vegetables, discard the bay, thyme, and peppercorns, and spread on a baking sheet. Cut the onions in half.
- Bring a large pot of salted water to a boil. Fill a medium bowl with ice water. Blanch the celery until just crisp-tender, 1 to 1 1/2 minutes. Drain, transfer to the ice bath, and chill just until cold. Drain and add to the baking sheet with the other vegetables.
- Melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook for 2 to 3 minutes; adjust the heat as needed so that the mixture does not brown. Whisk in the milk, lower the heat to keep the bechamel at a gentle simmer, and cook, whisking often, until the sauce has thickened and reduced to about 2 cups, 30 to 40 minutes; move the whisk over the bottom and into the corners of the pan to be sure the bechamel doesn't burn.
- Position the oven racks in the lower third and center of the oven and preheat the oven to 375 degrees F.
- Strain the bechamel through a fine-mesh conical strainer into a spouted measuring cup. Season with salt, pepper, parsley, thyme, and cayenne.
- Remove both doughs from the refrigerator.
- Scatter the vegetables and chicken into the pie shell. Pour the bechamel over them. At this point, if the top crust is too hard to shape, let it rest at room temperature for a few minutes. Moisten the rim of pie shell with some of the beaten egg. Cover the filling with the top crust and press the edges of the dough together to seal. Trim away the excess dough that overhangs the rim. Brush the top crust with the egg. Cut a small vent in the center of the dough with a small cutter or the tip of a paring knife to allow steam to escape.
- Bake on the lower oven rack until the crust is a rich golden brown, 50 minutes to 1 hour. If necessary, move the pie to the center rack during the last 10 minutes of baking to brown the crust. On the other hand, if crust is browning too quickly, cover with aluminum foil. Transfer to a cooling rack and let rest for 10 minutes.
- Cut the potpie into 6 wedges and serve warm.
Filling and Assembly
Recipe from Thomas Keller's Ad Hoc At Home