Chicken Potpie

This was inspired by a Chicken Pot Pie recipe in Martha Stewart's Favorite Comfort Food cookbook, but I've simplified it!  It's still time consuming to prepare, but worth it! It also makes excellent leftovers!  Bon appetite, y'all!  -Claire

This is one of those recipes where it's really important to read through all the steps in advance! And, it's imperative to do all the prep work before you begin assembling it.  Be sure you pay attention to the steps for the crust since it requires being refrigerated twice.  

Ingredients:

• 1 large or 2 small rotisserie chickens to equal 3-4 pounds (I typically buy 2 in my local grocery store)
• 4 cups chicken stock
• 1 small bunch fresh thyme
• 1 cup plus 5 tablespoons all-purpose flour (divided)
• 1 1/4 teaspoons salt
• 8 tablespoons plus 7 tablespoons butter (divided)
• 2 large egg yolks
• 9 oz. red potatoes, scrubbed and cut into 1/2" pieces
• 12 pearl onions, peeled and cut lengthwise if large (I like to buy frozen pearl onions because they are already peeled, just thaw before using.)
• 1 medium leek, white and light-green parts only, sliced into 1/4" thick rounds
• 2 medium carrots, peeled and sliced into 1/4" thick rounds
• 6 ounces button mushrooms, quartered if large
• 1 cup milk
• 2 tablespoons chopped fresh flat-leaf parsley
• zest of one lemon
• 1/2 teaspoon freshly ground pepper
• 1 tablespoon heavy cream or milk

1. Remove and discard the skin from the chicken, shred the chicken into bite sized pieces.  Refrigerate until needed.
2. Pick enough thyme leaves to make 2 1/2 tablespoons.  Combine 1 cup flour, 1/4 teaspoon salt, and 1 tablespoon thyme leaves in the bowl of a food processor, and set remaining 1 1/2 tablespoons thyme aside.  Add 10 tablespoons chilled butter cut into small pieces, and pulse until mixture resembles coarse meal.  While the food processor is running, add 3 tablespoons ice water and 1 egg yolk, and process until the dough holds together.  Turn dough onto plastic wrap, flatten into circle, and wrap well; refrigerate at least 1 hour.
3. Heat oven to 375 degrees.  Melt the remaining 5 tablespoons of butter in a large saute pan over medium-high heat.  Add the red potatoes and pearl onions and cook, stirring occasionally, 4 to 5 minutes, until the potatoes begin to turn golden.  Add the leeks, carrots, and mushrooms, and cook 4 to 5 minutes more.  Add the remaining 5 tablespoons flour, and cook, stirring for 1 minute.  Stir in chicken stock and milk, and bring to a simmer.  Cook until thick and bubbly, stirring constantly, 2 to 3 minutes.  Add reserved chicken pieces, parsley, remaining 2 tablespoons thyme, lemon zest, remaining 2 teaspoons salt, and the ground pepper; transfer to a large casserole dish (I use a deep 9" x 13".  Set aside.
4. Roll out the dough until it is 1/4 inch thick, and transfer to a baking sheet.  Allow to chill 15 minutes.  Make an egg wash by whisking together the remaining yolk and heavy cream or milk.  Working quickly, place the dough over the top of the chicken mixture, and tuck extra dough around the edges.  Cut slits on top to allow steam to escape.  Brush the egg wash, and place on a baking sheet if overflow is a possibility based on the depth of your baking pan. Bake 35 to 40 minutes, until crust is golden.  Serve hot.