Chicken Pot Pie

by Chef Hilary White of The Hil
The Hil, a restaurant at Serenbe
9110 Selborne Lane
Palmetto, Georgia 30268
770.463.6040
www.the-hil.com

Chicken Pot Pie
Four Individual Servings

For The Chicken
1 Each Whole Chicken, 2-21/2#
Salt and Pepper

Method
Heat oven to 425*
Season Chicken With Salt And Pepper
Place Chicken In Oven And Roast Till Dark Golden Brown And Cooked Through
Remove From Oven And Cool
  Remove and discard skin
Pick All Meat From Bones And Set Aside

For The Stock
Chicken Bones
1 Large Can Low Sodium Chicken Broth
½ Onion, Chopped
2 each two inch Pieces of Carrot
2 each two inch Pieces of Celery
1 each Bay Leaf
4 Peppercorns
1 Sprig Fresh Thyme
Method
Place chicken bones in a pot
Cover with low sodium chicken broth
Add all other ingredients and simmer one hour
Strain and set aside

For The Veloute
1 qt. Chicken Stock
4 oz Roux

Method
Heat Chicken Stock
Stir in Cold Roux
Strain and Set Aside

For The Roux
¼ Cup Clarified Butter
2 oz Flour..By Weight

Method
Heat Clarified Butter
Stir In Flour
Cook 3-4 Minutes on Medium Heat
Cool

NOTE..
When Making Veloute Roux Must Be Cold And Stock Must Be Hot!!!!

For The Pastry Top…
Shortening
Butter
Flour
Water
Salt

Method
Place Dry Ingredients In A Bowl
Add Butter and Shortening
Working By Hand Mix Till Crumbly
Slowly Add Water Till Dough Forms
Wrap Dough In Plastic and Chill One Hour
Roll Dough On A Floured Surface  ¼” Thick
Cut To Fit Baking Dish
Heat Oven To 350*
Bake Till Light Golden Brown and Set Aside

For The Vegetables…
The Vegetables Are Seasonal
Winter..Parsnips and Greens
Spring..Peas and Carrots
Summer..Corn and Potatoes
Fall..Squashes
The Vegetables Must Be Fully Cooked Prior To Assembly

Assembly
Heat Oven To 450*
Place Oven Proof Bowls On A Cookie Sheet Pan
Place Chicken and Seasonal Vegetables In Bowl
Cover With Veloute
Place In Oven
Place Pastry Tops In Oven
Remove Bowls From Oven When Edges Bubble
Remove Pastry Tops and Place In Bowl
Place Bowl On Lined Plate And Serve