I’m Never Making Chicken Pot Pie Any Other Way Again

By Chef Billy Parisi · 120 min

Ingredients

Instructions

1. Pat the chicken dry inside and out with paper towels. Set it on a rack over a sheet tray, season all over and inside the cavity with 1 tablespoon of salt, and refrigerate uncovered for 4 to 24 hours.
2. Take the chicken out of the fridge. Heat 2 tablespoons of oil in a large 12-inch skillet over high heat until it just begins to smoke.
3. Sear the chicken breast side up for 3 to 4 minutes, until well browned and crisp. Flip it and roast on a middle rack at 425°F for 55 to 60 minutes, until it reaches 160°F inside. Let it rest at room temperature.
4. While the chicken roasts, make the vermouth cream: add 1 cup of chicken stock, the vermouth and 3 tablespoons of butter to a small saucepan. Simmer over medium to medium-high heat for 7 to 8 minutes, until reduced to 1/3 cup and syrupy.
5. Take the sauce off the heat and whisk in the heavy cream. Set aside.
6. Roll out the puff pastry or pie dough to 1 inch larger than your serving dish on every side. Place it on a parchment-lined sheet tray, brush with the egg yolk and milk wash, season lightly with salt, and bake on a middle rack at 425°F for 22 to 25 minutes, until golden brown. Set aside.
7. While the pastry bakes, melt the remaining 4 tablespoons of butter in a large rondeau over medium heat. Add the leeks and onions, season lightly with salt and sauté for 5 minutes until lightly browned. Lower the heat to low and cook for 5 more minutes.
8. Add the carrots, parsnips, celery and potatoes, season lightly with salt, and sweat for 5 to 6 minutes.
9. In a separate large sauté pan, heat 3 tablespoons of oil until it begins to smoke. Add the mushrooms, season lightly with salt and sauté for 5 to 7 minutes, until well browned.
10. Transfer the mushrooms to the rondeau and stir in the flour to make a roux, mixing completely. Add the remaining 3 cups of chicken stock, raise the heat to medium until it thickens, then lower to low and simmer.
11. Meanwhile, remove all the meat from the roasted chicken and cut it into medium to large dice, about 5 to 6 minutes. Add the chicken and peas to the pot and stir. The vegetables should be perfectly tender at this point.
12. Stir the vermouth cream and mustard into the filling, then season with salt and pepper to taste. Transfer to a serving dish and top with the baked pastry.

Summarized from Chef Billy Parisi's video. Watch it for the details.

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