Chicken Pot Pie (English)

english-chickenpotpie “With stunning architecture, bustling streets, and wonderful shopping, London has always been one of my favourite cities to visit," says Justin Chapple. ”On a recent trip, it became clear that modern British cooking is another reason to keep the city at the top of my list. London’s chefs are pushing boundaries and redefining British cuisine with both simple and avant-garde interpretations of the classics. At St. John - where pies reign supreme - the chicken pie delighted with pops of bright capers." Inspired by the super savoury chicken-and-ox-tongue pot pie at St. John, this speedy weeknight version leans on rotisserie chicken and store-bought puff pastry to put dinner on the table in under an hour. Bone broth, which is used in the filling, pulls in extra richness and slow-cooked flavour. Bake the puff pastry separately from the filling to ensure a crisp and flaky, never soggy, topping.

1 (14x10") sheet frozen puff pastry, such as Dufour, thawed
1 large egg yolk, beaten
8 Tbsp. (1 stick) unsalted butter
3 leeks, trimmed and thinly sliced (~ 2 cups)
1 yellow onion, chopped (~ 1½ cups)
2 stalks celery, chopped (~ ½ cup)
½ tsp. black pepper, freshly cracked
1½ tsp. sea salt, divided
4 cloves garlic, finely chopped
⅓ cup all-purpose flour, unbleached
2½ cups chicken bone broth
4 cups rotisserie chicken, shredded (~ 1 lb from 1 chicken)
½ cup fresh flat-leaf parsley, chopped
¼ cup jarred capers in brine, drained

Preheat oven to 400°F (200°C/180°C fan, Gas Mark 6).

Unfold puff pastry sheet, and place on a parchment paper–lined baking sheet. Trim pastry to a 6½x10½" rectangle; reserve scraps for another use. Lightly score a 1/8" deep crosshatch pattern into pastry using a paring knife, spacing rows 1” apart; brush evenly with beaten egg yolk.

Bake pastry in preheated oven until puffed and golden brown, about 25 minutes, rotating pan on rack after 15 minutes. Let pastry cool on pan until ready to top pot pie. (Do not turn oven off.)

Meanwhile, melt butter in a large skillet over medium-high. Add leeks, onion, celery, pepper, and ¾ tsp. salt. Cook, stirring often, until vegetables are softened and just starting to brown, about 7 minutes. Add garlic; cook, stirring often, until fragrant, about 1 minute. Sprinkle with flour; cook, stirring constantly, until a film starts to form on bottom of skillet, 1-2 minutes. Gradually stir in bone broth. Bring to a simmer over medium. Cook, stirring often, until thickened, about 8 minutes. Stir in chicken, parsley, capers, and remaining ¾ tsp. salt. Remove from heat.

Spoon chicken filling into a 7x11" baking dish. Place cooked pastry over filling. Bake until filling is hot and bubbling, 5-8 minutes. Let pot pie cool 5 minutes before serving.

Cook's Notes:

Cut the puff pastry about ½" smaller than the baking dish so that after the pastry bakes and expands, it will fit snugly over the filling.
A classic chicken pot pie filling is made with shredded or diced chicken (use a store-bought rotisserie chicken for ease); vegetables such as onions, celery, and garlic; and fresh herbs like chopped parsley or tarragon. A combination of a roux (butter and flour), chicken broth or stock, and milk or cream gives the filling its silky consistency.
What makes this creamy, savoury filling stand out from the rest of the pack is the fact that it’s studded with briny capers and packed with silky leeks.
Make-Ahead: The filling can be made one day in advance and stored in an airtight container in the refrigerator. Bake the puff pastry just before assembling the pot pie. To warm the filling before assembling, heat over medium, stirring often, and thin with a splash of bone broth if needed. Proceed with step 3 as directed.
Freezer: You can also freeze the filling for up to one month in an airtight container and proceed with the above instructions after thawing.
Suggested Pairing: We recommend serving this pot pie with a rich white Rioja, such as Olivier Rivière La Bastid.