Chicken Pot Pie

Ingredients

• 3 lbs roasting chickens, whole & cleaned
• 1 gallon water
• 2 celery ribs, chopped roughly
• 2 carrots, roughly chopped
• 1 onion, halved
• 1 head garlic, halved
• 4 sprigs fresh thyme
• 2 sprigs fresh rosemary
• 1 bay leaf
• 1/4 cup butter
• 1/2 cup flour
• 3 carrots, diced
• 1 cup peas, frozen
• 1 cup white pearl onion, frozen
• 1/4 cup corn, frozen
• 3 tablespoons parsley, freshly chopped
• 1 egg
• 3 tablespoons water
• 2 sheets puff pastry
• 1/2 cup parmigiano-reggiano cheese, freshly grated

Directions

1. 1

   To make chicken & chicken Stock:.

2. 2

   Combine first 9 ingredients in a very large stockpot. Bring to a boil. Reduce heat to a simmer and cook uncovered for about 45-60 minutes. Be careful not to over boil. You want a nice clear chicken stock. Remove chicken and continue to cook stock for 15-20 minutes to intensify the flavor. Remove from heat and allow to cool. Discard solids.

3. 3

   When chicken is cool enough to work with, shred meat and discard skin and bones.

4. 4

   Melt butter in a clean stockpot. Add flour. Cook and whisk constantly until a brown paste forms. Be careful not to burn this roux.

5. 5

   Gradually add 8 cups of the chicken stock, whisking as you add a cup or two at a time. This will ensure no lumps exist. Bring to a boil and reduce heat to simmer for about 15 minutes. Cook until the mixture looks like cream chicken soup. Season with salt & pepper.

6. 6

   Fold in peas, onions, corn, carrots and chicken. Cook for about 15 minutes. Add fresh parsley. Remove from heat.

7. 7

   Meanwhile, cut puff pastry into circles in the shape of your individual sized ramekins. You can also make a large family style pie, depends on your preference.

8. 8

   Fill casserole dishes with stew mixture. Place pastry on top and seal around edges. Cut a few small holes to vent. Sprinkle top with fresh grated parmiggiano-reggiano cheese.

9. 9

   Bake at 350 degrees for 20 - 25 minutes, until top is golden brown.