Chicken Pot Pie

Roasted Chicken, Butter Sauce, Green Peas, Sherry Vinegar, Fresh Herbs

Owner Michael Ciapciak of Bang Bang Pie & Biscuits | Chicago
Yield: 36 pies

---

Adapted by StarChefs | June 2018

INGREDIENTS

Roasted Chicken:
6 quarts bite-size mirepoix
1 bunch thyme 
1 head garlic, smashed
6 chickens 
Salt 
Black pepper 

Sauce: 
1 pound butter, diced  
1 small white onion, diced small 
4 cloves garlic, minced
1 bunch thyme, tie with twine 
1 pound flour 
1 cup dry white wine 
1⅔ quarts chicken stock 
1⅓ quarts heavy cream 
Salt
Sherry vinegar

To Assemble and Serve:
3 quarts green peas
2 cups fresh herbs
Salt
Black pepper
Sherry vinegar
Pastry dough
Egg wash

METHOD

For the Roasted Chicken:
Heat oven to 400°F. In a hotel pan, spread mirepoix, thyme, and garlic. Arrange chickens on top. Season with salt and pepper. Roast 45 minutes; cool. Pick and shred chicken meat into chunks, filling about 6 quart-containers. Reserve mirepoix, picking out thyme sprigs.  

For the Sauce:
In a pot, melt butter and sweat onion and garlic. When soft and fragrant, add thyme and flour, stirring to make a blonde roux. Add wine and bring to a simmer, stirring to cook out flour. Add stock and cream and simmer until thick, stirring constantly. Remove thyme and, using an immersion blender, blend until nearly smooth. Season with salt and vinegar. Chill in ice bath. 

To Assemble and Serve:
Heat oven to 350ºF. In a large bowl, combine reserved mirepoix, peas, herbs, Roasted Chicken, and Sauce. Season with salt, pepper, and vinegar. Line 5-inch pie tins with dough. Fill with filling. Cover with dough, crimping edges to seal. Brush with egg wash. Cut a small, cross-shaped vent in the center. Bake until deep golden brown and bubbling.

---