World Class Chicken Pot Pie - Main Course Lunch and Dinner Recipes | Anson Mills - Artisan Mill Goods

Ingredients

• 1 whole chicken, about 4 pounds, washed, liver and gizzard reserved for another use, neck, if present, along for the ride
• 2 medium yellow onions, diced
• 1 large or 2 small or carrots, peeled and chopped into ½-inch lengths
• 1 celery rib, chopped into ½-inch lengths
• 4 garlic cloves, peeled
• 6 large sprigs fresh thyme or 1½ teaspoons dried thyme
• 1 Turkish bay leaf
• Handful of fresh parsley stems
• 12 cups spring or filtered water
• Fine sea salt and freshly ground black pepper
• 3 slender parsnips (8 to 9 ounces total weight), peeled, straggly rattails snipped off, and parsnips cut into ½-inch rounds (about 1¼ cups)
• 3 slender carrots (8 to 9 ounces total weight), peeled and cut into ½-inch rounds (about 1¼ cups)
• Schmaltz (chicken fat) skimmed from the chicken stock
• Unsalted butter, if needed
• 8 ounces small button mushrooms, wiped clean, stems trimmed, and quartered (about 2 cups)
• 4 slender leeks (about 10 ounces total weight), cleaned well, white and light green part sliced into rounds (about 2 cups)
• 4 ounces (about ¾ sifted cup) Anson Mills Colonial Style Fine Cloth-Bolted Pastry Flour, sifted
• ½ cup dry vermouth
• 2 teaspoons minced fresh thyme
• for the pastry: 3 tablespoons softened butter for greasing the molds 1 recipe Flaky Lard and Butter Pastry, chilled 1 large egg 2 teaspoons water
• 3 tablespoons softened butter for greasing the molds
• 1 recipe Flaky Lard and Butter Pastry, chilled
• 1 large egg
• 2 teaspoons water