Chicken Pot Pie

Chicken Pot Pie might be just the main course you are searching for. This recipe serves 6. One serving contains 639 calories, 27g of protein, and 42g of fat. From preparation to the plate, this recipe takes approximately 45 minutes. Head to the store and pick up 4" rounds fingerling potatoes, sage leaves, tomato paste, and a few other things to make it today. To use up the dry white wine you could follow this main course with the White Wine Frozen Yogurt as a dessert.

Instructions

Mix flour, salt, and baking powderin a food processor.

Ingredients you will need

All Purpose Flour

Salt

Equipment you will use

Food Processor

Add cubed butterand shortening and process until mixtureresembles coarse meal with some pea-sizelumps. With machine running, add 1/2 cup icewater and process, adding more water byteaspoonfuls if dry, until dough forms. Formdough into a ball; flatten into a disk. Wrap inplastic and refrigerate for 30 minutes.

Ingredients you will need

Shortening

Dough

Water

Wrap

Ice

Line a baking sheet with parchmentpaper.

Equipment you will use

Baking Sheet

Place chilled dough on a lightlyfloured surface and roll out to a 12x9 1/2"rectangle, about 1/4" thick.

Ingredients you will need

Dough

Roll

Place on preparedsheet and cover tightly with plastic wrap.Chill. DO AHEAD: Can be made 6 hoursahead. Keep chilled.

Ingredients you will need

Wrap

Equipment you will use

Plastic Wrap

Preheat oven to 400°.

Equipment you will use

Oven

Placecarrots, onion, and leek on a rimmedbaking sheet and roast until golden brown,about 30 minutes.

Ingredients you will need

Onion

Leek

Transfer to a large potfitted with a lid.

Add chicken, breast sidedown, celery, thyme sprigs, wine, salt, andpeppercorns to pot.

Ingredients you will need

Fresh Thyme

Whole Chicken

Celery

Salt

Wine

Equipment you will use

Pot

Add 8 cups water tocover and bring to a boil. Reduce heat to lowand simmer gently for 10 minutes.

Ingredients you will need

Water

Removepot from heat, cover, and poach chickenuntil cooked through, about 35 minutes.

Remove chicken from pot and set asideuntil cool. Reserve broth. Shred meat;discard skin and bones. Set a large strainerover another pot. Strain broth into clean pot.Stir in tomato paste. Return to medium heatand simmer, uncovered, until reduced to5 cups, about 40 minutes. DO AHEAD: Can bemade 1 day ahead. Chill uncovered until cool.Cover chicken and broth separately; keepchilled. Rewarm broth before continuing.

Ingredients you will need

Tomato Paste

Meat

Broth

Equipment you will use

Pot

Place dried chanterelles in a smallbowl and cover with 1 cup hot water.

Ingredients you will need

Chanterelle Mushrooms

Water

Letsteep for 10 minutes; set aside. Reservesoaking liquid. Cook carrots in a largesaucepan of boiling salted water until crisp-tender,about 2 minutes. Using a slottedspoon, transfer to a medium bowl.

Ingredients you will need

Carrot

Water

Equipment you will use

Bowl

Add peasto saucepan; cook for 1 minute; transferto bowl with carrots.

Ingredients you will need

Carrot

Equipment you will use

Sauce Pan

Bowl

Add onions tosaucepan and cook until crisp-tender,about 2 minutes.

Ingredients you will need

Onion

Remove from pot andset aside; let cool. Peel onions.

Ingredients you will need

Onion

Equipment you will use

Pot

In a large heavy saucepan, melt butterover medium heat.

Equipment you will use

Sauce Pan

Whisk in flour. Cook overmedium-low heat, whisking constantly,until golden brown, about 10 minutes.

Ingredients you will need

All Purpose Flour

Equipment you will use

Whisk

Whiskin herbs and warm broth from chicken.Using a slotted spoon, transfer chanterellesto saucepan.

Ingredients you will need

Whole Chicken

Broth

Herbs

Equipment you will use

Slotted Spoon

Sauce Pan

Pour in soaking liquid, leavingsediment behind. Simmer for 20 minutes.

Set a strainer over another large pot.Strain broth into pot; discard solids.

Ingredients you will need

Broth

Equipment you will use

Sieve

Pot

Addchicken, carrots, peas, onions, mushrooms,and potatoes. Bring to a simmer. DO AHEAD:Can be made 1 day ahead. Chill uncovereduntil cool; cover and keep chilled. Rewarmbefore continuing.

Ingredients you will need

Mushrooms