THE ULTIMATE CHICKEN POT PIE

MAKES 12 SERVINGS HANDS-ON TIME 1¼ MINUTES TOTAL TIME 3 HOURS

Flaky Butter Herb Pastry

1⅔ cups all-purpose flour

½ tsp salt

1 cup cold butter, cubed

⅓ cup ice water

2 tbsp chopped fresh parsley

3 tbsp unsalted butter

1.125 kg boneless skinless chicken breasts or thighs, cubed

227 g pkg button mushrooms, quartered shallots, halved lengthwise and thinly sliced crosswise (about 2 cups) sprigs fresh thyme bay leaf dry white wine rutabaga (about 915 g), peeled and cut in ¾-inch chunks mini red-skinned potatoes, quartered carrots, cut in ½-inch chunks salt pepper 1 10

5

1 ½ cup 1

375 g

2

1 tsp ½ tsp 3 cups sodium-reduced chicken broth ½ cup all-purpose flour

¾ cup frozen peas

¼ cup 35% cream

¼ cup chopped fresh parsley

1 tbsp lemon juice

1 egg yolk

Flaky Butter Herb Pastry In food processor, pulse flour with salt. Add ¼ cup of the butter; pulse until combined. Add remaining butter; pulse until mixture forms pea-size pieces, about 5 times. Drizzle ice water evenly over mixture (not through feed tube). Pulse 6 to 8 times, until loose ragged dough forms (do not let mixture form ball). Transfer to floured 20-inch length of waxed paper; press dough into rectangle. Dust with flour; top with another 20-inch length of waxed paper. Roll out to 15- x 12-inch rectangle; remove top sheet of waxed paper. Sprinkle with parsley.

Using bottom sheet of waxed paper to lift, fold 1 long edge over one-third of pastry; fold opposite long edge over top to form 15- x 4-inch rectangle. Starting from 1 short end, roll up tightly into cylinder; flatten into 5-inch square. Wrap in plastic wrap; refrigerate until firm, about 1 hour.