Family Chicken Pot Pie
Conjuring up memories of childhood, this is the ultimate comfort food. The crust is so flaky and delicious!
Put the chicken in a stock pot with lightly salted cold water to cover. Bring to a boil, reduce and poach gently, skimming frequently, until the chicken is very tender when pierced with a knife, 45–55 minutes.
Leave to cool in the poaching liquid, when cool enough to handle remove all the meat using a paring knife and your fingers.
Cut the meat into a 1-inch dice and discard any skin, fat or gristle. Note: The poaching liquid can be used as the chicken stock (preferably homemade). Reduce the stock by boiling it down if necessary to ensure a full flavor.
In a large heavy-bottomed saucepan, heat half the butter and sauté the carrots, celery, and onion over medium heat until they being to soften, 5–7 minutes. Add the mushrooms and continue cooking until their liquid has been rendered and evaporated, another 3–4 minutes. Season to taste with salt and pepper.
Add the remaining butter, stir until melted then sprinkle the flour over the vegetables. Cook, stirring constantly for about 2 minutes, then add the white wine. Stir to dissolve any lumps of flour, then add the chicken stock and stir until combined. Reduce the heat and simmer until the vegetables are very tender and the sauce has thickened, about 15 more minutes. Add the half and half and bring to a boil. Add the chopped chicken, cook for a few more minutes to heat through. Season to taste with salt and pepper. Pour in to a casserole dish large enough to hold the mixture. Place in the refrigerater.
Preheat the oven to 400 degrees.
Roll out the puff pastry to 1/8" and cut out an an inch diameter wider so that it covers the caserole dish you are baking the pot pie in. Cut a hole in the center of the pastry to allow steam to escape when it bakes. Once the pot pie mixture is cool, brush the outside of casserole dish rim so that the puff pastry will stick to it. Place the pastry over the casserole dish covering the pot pie.
Bake in the preheated oven until deep golden brown and slightly puffed, about 30 minutes.
Remove the casserole dish from the oven, rest for 10 minutes and serve with steamed peas, and carrots.