Smoked Chicken Pot Pie
One of my goals with the cuisine at Bar Americain is to re-create the classics of French brasserie cuisine with the best of America’s ingredients. The other is to put my spin on those dishes that make up this country’s culinary heritage. This dish is a perfect example of the latter. Chicken pot pie . . . could it get any more authentically American than that? It’s warm, comforting, and, in this case, super flavorful and beautiful to boot. I opt for a flaky, golden-orange sweet potato biscuit crust that opens up to reveal a garlic- and onion-scented cream sauce studded with juicy chicken, tender vegetables, and flecks of parsley. We make this dish with smoked and roasted chicken at the restaurant, and I love the extra layer of flavor that cold-smoking adds. If you are up to it, follow the directions on page 249 and skip the chipotle in adobo puree or smoked paprika, which approximate that smokiness in the recipe.
Recipe information
Yield
Serves 6 to 8
Ingredients
Sweet Potato Crust
Pot Pie Filling
Preparation
Step 1
To make the sweet potato crust, preheat the oven to 375°F.
Step 2
Prick the sweet potato several times with a fork, place on a baking sheet, and roast in the oven until soft, about 45 minutes. Remove from the oven and let cool slightly. When cool enough to handle, halve the potato lengthwise and, using a small spoon, scrape the flesh into a medium bowl; discard the skin. While the potato is still hot, mash with a potato masher or fork until slightly smooth. Measure out 1 cup potato.
Step 3
Stir together the flour, salt, and pepper in a large bowl. Cut in the butter until the butter pieces are the size of small peas. Stir together the egg, milk, and sweet potato in a bowl, add the mixture to the flour, and gently mix with a rubber spatula until just combined. Transfer to a lightly floured surface and lightly knead the dough until it just comes together. Form into a circle and flatten slightly. Wrap in plastic wrap and refrigerate until chilled, at least 1 hour or overnight.
Step 4
Meanwhile, make the filling. Melt the butter in a medium saucepan over high heat. Add the diced onion and cook until soft, about 4 minutes. Add the garlic and cook for 1 minute. Add the flour and cook, stirring occasionally, until deep golden brown, about 3 minutes. Slowly whisk in the hot milk and cook until thickened, 5 minutes. Reduce the heat to medium and cook, whisking occasionally, for 5 minutes. If the mixture is too thick to pour easily, thin it with a little extra milk.
Step 5
Add the mushrooms, turnips, carrots, pearl onions, peas, chicken, and chipotle puree to the sauce and fold gently to combine. Season the sauce with salt and pepper and stir in the parsley. The filling can be made a day in advance, covered, and refrigerated.
Step 6
Preheat the oven to 375°F.
Step 7
For individual servings, divide the dough in half and roll each half out on a lightly floured surface until 1/8 inch thick. Invert individual ovenproof bowls onto the rolled crust and, using a sharp knife, cut circles around the outside of the bowls that are slightly larger than each bowl. Fill the bowls three quarters of the way with the chicken mixture, making sure each serving has a nice amount of chicken, vegetables, and sauce. Carefully cap each crock with a pastry round, pressing the dough around the rim to form a seal. Brush the tops with the egg wash and season with salt and pepper. Make a small slit in the center of each using a paring knife. Alternatively, roll one large crust and use it to top a family-style pot pie in a 10-inch baking dish.
Step 8
Transfer the pies to baking sheets and bake until the crust is golden brown and the filling is bubbly, 15 to 18 minutes for individual pot pies and 25 to 30 minutes for one large pot pie. Remove from the oven and let sit for 5 minutes before serving.
