Chicken Pot Pie

Name: Chicken Pot Pie
Ingredients: 4 large egg yolks, at room temperature, plus 1 large yolk, for egg wash; 3 ½ cups all-purpose flour; ½ teaspoon kosher salt; 1 ¼ cups (2 ½ sticks) unsalted butter, cut into cubes and chilled; One whole 5-pound chicken; 2 medium yellow onions, peeled and halved; 2 teaspoons black peppercorns; 1 bay leaf; ¼ cup olive oil; 2 large yellow onions, finely diced (about 4 cups); 6 garlic cloves, finely chopped; 2 large red bell peppers, finely chopped; 8 carrots, peeled and sliced into ½-inch rounds (about 2 cups); 16 crimini or Baby Bella mushrooms, chopped; 4 celery stalks, finely chopped (about 2 cups); 1 ½ cups fresh or frozen corn; 1 ½ cups fresh or frozen peas; Kosher salt; freshly ground black pepper; ¼ cup (½ stick) unsalted butter; 4 to 8 cups chicken broth (saved from poaching the chicken); 2 tablespoons Italian parsley, finely chopped; 2 teaspoons fresh thyme leaves; ¼ cup all-purpose flour

theranchtable.com

This chicken pot pie is hearty yet nourishing. It highlights the vegetables, which stay bright and colorful. The chicken is poached not roasted, so the broth from the poaching adds depth to the...

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