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1
To prepare the filling, in a large pot with a strainer, immerse the chicken in cold water with the carrots and celery including tips, reserving 1/2 cup carrots and 1/2 cup celery for later use.
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2
Season with salt and pepper.
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3
Place the pot over medium-high heat.
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4
Once the water comes to a boil, lower the heat to medium and place a cover on the pot.
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5
Boil the chicken for 1 hour, or until the internal temperature of the chicken reaches 165F (use a meat thermometer to check the temperature), periodically skimming off any fat or residue.
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6
Another indicator that the chicken is done is that the leg pulls apart easily.
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7
Once the chicken is cooked, remove it from the broth.
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8
Remove the celery and carrots and discard them so that only the chicken broth remains.
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9
Set the broth aside.
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10
Allow the chicken to cool, and then pull it apart into small bite-size pieces, discarding the skin and any bones and unwanted pieces.
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11
Measure out 2 cups chicken for the pie, and reserve remaining chicken for another use.
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12
While pulling the chicken apart, bring the broth to a boil and add the 1/2 cup carrots and 1/2 cup celery, the potatoes, and the onions, allowing them to simmer for about 10 minutes, or until tender.
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13
Strain the broth into a bowl and set aside.
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14
Transfer the vegetables to a large bowl.
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15
Add the pulled chicken.
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16
Preheat the oven to 425F.
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17
Melt the butter in a heavy-bottom saucepan over medium heat.
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18
Stir in the flour and whisk constantly for approximately 1 minute, or until the paste becomes a golden brown (be careful not to overcook the pasteyou want it to be golden brown, not deep brown).
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19
Add 1/4 cup of the chicken broth, continuing to whisk constantly.
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20
When the chicken broth has been incorporated, whisk in the remaining 1/4 cup chicken broth.
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21
Add the heavy cream and continue whisking as the sauce thickens and the cream is incorporated, making sure to scrape the sides of the saucepan to prevent burning.
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22
Whisk until the cream has reached a thick consistency and is free of any clumps.
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23
Lower the heat and continue cooking for 1 to 2 minutes, stirring constantly.
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24
The mixture will be thick.
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25
Remove the cream mixture from the heat.
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26
Mix the cream mixture into the chicken and vegetables and season with salt and pepper.
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27
Set the chicken filling to the side while you prepare the pie shell.
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28
To prepare the pie shell, divide the ball of dough in half, setting one half to the side.
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29
On a clean, lightly floured work surface, roll out the dough with a rolling pin until it forms a 12-inch circle.
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30
Fold the circle in half, place it in a deep-dish 10-inch pie plate so that the edges of the circle drop over the rim, and unfold the dough to completely cover the pie plate.
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31
Spread the chicken filling evenly across the bottom of the pie shell.
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32
To prepare the top crust, roll out the second half of the dough with a rolling pin until it forms a 12-inch circle.
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33
Fold the dough circle in half and place it over the filling, with the straight line of the half circle running down the middle of the pie.
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34
Unfold the circle so that the entire pie is covered.
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35
Using your thumb and index finger, crimp the edges of the pie together to seal in the filling, and then use a fork to puncture the top of the pie 5 or 6 times.
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36
Brush the top of the pie and crimped edges with heavy cream to create a perfect, golden brown finish.
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37
To bake, place the pie plate on a baking sheet and bake for 15 minutes.
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38
Reduce the heat to 350F and continue baking for 45 minutes, or until the middle of the pie is hot.
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39
Allow the pie to cool for 5 to 10 minutes before serving.
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40
Cooked Chicken Pot Pie can be stored in the refrigerator for up to 3 days.
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41
An uncooked pie can be stored in the freezer for up to 3 months.
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42
Wrap the pie tightly in plastic wrap and store it in your freezer.
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43
For best results, thaw the pie in the refrigerator before baking as instructed.
