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[quote=Anonymous]I have been making chicken pot pie for over 20 years.  I started with recipes from Martha Stewart and America’s Test Kitchen - and my version has evolved from the techniques and ingredients from these two recipes. I start by poaching a whole chicken, which gets deboned - reserving the deboned meat and returning the carcass to the pot to make a really good concentrated stock (add onions, celery, carrots, peppercorns, salt).  The stock is really important!  I also make my own pastry crust, with extra folds, so that it’s very flaky.  The filing is a roux with a little dry Sherry and lots and lots of cracked pepper + all of the poached chicken, carrots, celery, small new potatoes, and whatever else I have on hand A sometimes mushrooms, sometimes peas. I keep the filling on the looser side (adjust by adding more water, milk, or stock) and I always check for seasoning right before covering with pastry. Bake at 400F for 20 minutes and then 375 for another 30-40, or until filling is bubbling through the vents. So good (if I do say so myself!)[/quote]

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