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1
Preheat the oven to 400 degrees F.
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2
In a medium skillet melt the butter over medium high heat, saute the potatoes, onions, leeks, carrots, and garlic until golden.
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3
Add the white wine and simmer for 1 minute.
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4
Add the chicken stock and simmer for 20 minutes until the vegetables are tender.
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5
Mix the flour and milk until smooth and add to the vegetables, and cook until thickened.
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6
Season, to taste, with salt and pepper.
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7
Season the chicken with salt and pepper.
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8
In a large skillet heat the oil over high heat and sear the chicken until golden.
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9
Cut seared chicken into 1/2 inch chunks and add it, the thyme, and parsley to the vegetables and set side.
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10
For the topping: Put the potatoes in a large pot and cover with water, season with salt.
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11
Over high heat bring to a boil and simmer until tender.
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12
Drain the potatoes and let them sit for 5 minutes to steam dry.
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13
Put the potatoes through a food mill.
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14
Warm the cream and stir into the potatoes.
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15
Mix in the butter.
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16
Season, to taste.
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17
To assemble the pot pies fill 6 ramekins with 1 cup of filling each and top with the mashed potatoes.
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18
Bake for 30 minutes.
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19
5 pounds chicken bones, well rinsed
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20
20 cups cold water
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21
2 carrots, chopped
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22
2 onions, chopped
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23
2 stalks celery, cut into 2-inch pieces
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24
1 stalk leek, sliced into 2-inch pieces
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25
3 sprigs fresh Italian parsley
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26
1 sprig fresh thyme
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27
2 bay leaves
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28
1/2 teaspoon whole black peppercorns
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29
3 cloves garlic, smashed
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30
Place the chicken bones in a stock pot and cover with the cold water.
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31
Bring to a boil, skimming the fat and foam from the surface of the stock.
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32
Add the carrots, onions, celery, leek, parsley, thyme, bay leaves, black peppercorns, and garlic.
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33
Reduce the heat to medium low and simmer for 2 hours.
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34
Strain the stock into a container.
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35
Cool and refrigerate.
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36
Store in a tightly covered container for 5 days in the refrigerator or freeze for 1 month.
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37
Preparation Time: 15 minutes
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38
Cooking Time: 2 hours
