American Chicken Pot Pie

Ingredients for 4 servings:

• 4 chicken breasts with bones and skin
• n. B. water
• 3 small onions, 2 halved, 1 chopped
• 2 bay leaves
• 2 tbsp vegetable oil
• 112 g mushrooms, cut into small pieces
• 2 carrots, cut into small pieces
• 3 stalk(s) celery, cut into pieces
• 2 parsnips, peeled, cut into small pieces
• Salt and pepper, black
• 3 tbsp butter
• 3 tbsp flour
• 125 ml white wine
• 250 ml milk
• 250 ml chicken broth
• 6 sprig(s) tarragon, leaves picked and chopped
• 3 tbsp Dijon mustard
• 125 g peas, frozen or fresh
• 380 g flour
• 1 ½ tsp salt, coarse
• 1 tsp baking powder
• 100 g vegetable fat
• 112 g butter, cold, in pieces
• 125 ml water, maybe a little more
• 1 egg(s) for brushing
• 1 tbsp water
• Salt, coarse
• pepper, black
• Flour for the work surface

Instructions

Working time approx. 50 minutes; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 2 hours

an institution in America and sooo delicious!

Place the chicken breasts, onion halves, and bay leaves in a large pot and cover with cold water. Bring to a boil on the stove over medium heat, then reduce the heat to low and simmer gently for 20 minutes. Remove the pot from the heat, remove the breasts, and let them cool. Take off 250ml of the cooking water and discard the rest. While the breasts are cooling, prepare the batter. In a bowl, very briefly mix the flour, salt, and baking powder with your hands. Add the vegetable shortening and butter and mix very quickly with your hands; the shortening should be well coated with flour and the size of peas. Add the cold water and mix in, adding just enough water to just combine. Turn the batter out onto a floured surface and quickly knead it into a dough with your hands. Shape the dough into a ball, wrap it in plastic wrap, and refrigerate for 30 minutes. Preheat the oven to 190°C (bottom heat if possible, otherwise top/bottom heat). Then heat a large pot with the 2 tablespoons of oil on the stovetop over medium heat. Add the chopped onion, mushrooms, carrots, celery, and parsnip to the pot, add salt and pepper, cover, and sauté for 8 minutes, stirring occasionally. While the vegetables are sautéing, remove the bones and skin from the chicken breasts and cut the chicken into small pieces. Remove the pot and vegetables from the heat and set aside. Melt the 3 tablespoons of butter in a small saucepan on the stovetop over medium heat, add the flour, and sauté for about 1 minute. Add the white wine, milk, chicken stock, and the reserved chicken cooking water and stir. Bring to a simmer and add the tarragon, Dijon mustard, peas, and the meat to the pot. Bring everything back to a simmer and simmer for 5 minutes; the sauce should thicken. Add the chicken mixture to the pot with the vegetables and stir. Pour the chicken and vegetable mixture into a sufficiently large, ovenproof dish. Remove the dough from the refrigerator and roll it out with a rolling pin so that the dough sheet fits the dish. Place the sheet on top of the chicken and vegetable mixture and press it firmly into the dish. Slit the dough in several places with a knife to allow steam to escape during baking. Mix the egg with 1 tablespoon of water, brush the mixture over the dough, and place the dish in the oven. Bake the chicken pot pie for 30 minutes; the filling should be bubbling and the crust should be golden brown; then the chicken pot pie is done. Remove the chicken pot pie from the oven and serve, divided among plates.