-
1
In a Dutch oven, heat oil over medium heat and saute the chicken, in batches, until lightly golden but not cooked through.
-
2
Set aside.
-
3
In the same, cleaned pan, melt 2 tablespoons butter.
-
4
Saute the onions until golden brown, about 5 minutes.
-
5
Remove to bowl with the chicken.
-
6
Repeat with carrots and celery and then mushrooms.
-
7
In a separate pan, heat stock to boiling.
-
8
Clean Dutch oven again.
-
9
Melt remaining butter over medium heat.
-
10
Whisk in flour and cook until pale gold, 2 minutes.
-
11
Whisk in boiling stock, half-and-half, herbs, sherry and salt and pepper and heat to a slow boil.
-
12
Reduce heat and simmer 5 minutes or until thick enough to coat a spoon.
-
13
(If too thick, add more stock.)
-
14
Stir in 2 tablespoons lemon juice, the chicken and vegetables.
-
15
Cover with buttered parchment.
-
16
(Pie can be prepared ahead to this point and refrigerated until 1 hour before cooking.)
-
17
Preheat oven to 425 degrees.
-
18
Roll out the pastry into a square just less than 1/2 inch thick and, using a very sharp knife, cut a round the size of the pot.
-
19
Line a rimmed baking sheet with parchment and invert the round on top.
-
20
(Sprinkle the scraps with sugar, twist them into corkscrew shapes and bake them as cookies.)
-
21
If using Dufour, follow package directions.
-
22
Brush pastry with egg wash, without letting any drip down the sides, which will prevent it from rising evenly.
-
23
Prick all over with a fork.
-
24
(For a flatter, denser crust, omit the wash, cover pastry with a second sheet of parchment paper and a second sheet pan on top, forming a sandwich.
-
25
This keeps the puff pastry from rising and provides a crunchy, buttery pastry.)
-
26
Bake pastry until puffed, browned and crisp, 15 to 20 minutes.
-
27
Reduce heat to 350 degrees and bake until cooked through, 15 to 20 minutes longer.
-
28
Reduce oven temperature to 275 degrees.
-
29
Bake chicken mixture until sauce is bubbly around edges and chicken is just cooked through, about 30 minutes.
-
30
Place baking sheet with pastry in oven to reheat the last 10 minutes of cooking.
-
31
To serve: Remove parchment from Dutch oven and taste sauce.
-
32
Adjust seasoning and stir in remaining lemon juice if needed.
-
33
Slide pastry onto chicken mixture and display your pie.
-
34
Back in the kitchen, cut the crust into wedges with a serrated knife.
-
35
Spoon chicken onto warmed plates, stick a corner of a wedge into each serving and garnish with rosemary.
