Chicken Pot Pie

Ingredients

• 1 teaspoon double-acting baking powder 
• 1 teaspoon peppercorns whole black
• 1 cup button mushrooms halved
• 2 cups carrots peeled coarsely chopped
• 4  celery stalks coarsely chopped
• 6 servings coarse sea salt and coarsely ground pepper black
• 2 tablespoons mushroom caps dried
• 1 cup cooking wine dry white
• 1  eggs beaten to blend
• 0.8 cup flour all-purpose
• 1 cup peas fresh frozen thawed (or , )
• 6  sage leaves fresh
• 1 tablespoon kosher salt 
• 1  leek coarsely chopped
• 1 large onion coarsely chopped
• 1 cup pearl onions red (purple)
• 2 sprigs rosemary 
• 6 sprigs thyme leaves 
• 4  thyme sprigs 
• 1 tablespoon tomato paste 
• 0.5 cup butter unsalted (1 stick)
• 0.3 cup vegetable shortening 
• 3 pound meat from a rotisserie chicken whole

Equipment

• food processor
• bowl
• baking sheet
• sauce pan
• oven
• whisk
• pot
• sieve
• plastic wrap
• baking pan
• slotted spoon

Directions

1. Mix flour, salt, and baking powderin a food processor.
2. Add cubed butterand shortening and process until mixtureresembles coarse meal with some pea-sizelumps. With machine running, add 1/2 cup icewater and process, adding more water byteaspoonfuls if dry, until dough forms. Formdough into a ball; flatten into a disk. Wrap inplastic and refrigerate for 30 minutes.
3. Line a baking sheet with parchmentpaper.
4. Place chilled dough on a lightlyfloured surface and roll out to a 12x9 1/2"rectangle, about 1/4" thick.
5. Place on preparedsheet and cover tightly with plastic wrap.Chill. DO AHEAD: Can be made 6 hoursahead. Keep chilled.
6. Preheat oven to 400°.
7. Placecarrots, onion, and leek on a rimmedbaking sheet and roast until golden brown,about 30 minutes.
8. Transfer to a large potfitted with a lid.
9. Add chicken, breast sidedown, celery, thyme sprigs, wine, salt, andpeppercorns to pot.
10. Add 8 cups water tocover and bring to a boil. Reduce heat to lowand simmer gently for 10 minutes.
11. Removepot from heat, cover, and poach chickenuntil cooked through, about 35 minutes.
12. Remove chicken from pot and set asideuntil cool. Reserve broth. Shred meat;discard skin and bones. Set a large strainerover another pot. Strain broth into clean pot.Stir in tomato paste. Return to medium heatand simmer, uncovered, until reduced to5 cups, about 40 minutes. DO AHEAD: Can bemade 1 day ahead. Chill uncovered until cool.Cover chicken and broth separately; keepchilled. Rewarm broth before continuing.
13. Place dried chanterelles in a smallbowl and cover with 1 cup hot water.
14. Letsteep for 10 minutes; set aside. Reservesoaking liquid. Cook carrots in a largesaucepan of boiling salted water until crisp-tender,about 2 minutes. Using a slottedspoon, transfer to a medium bowl.
15. Add peasto saucepan; cook for 1 minute; transferto bowl with carrots.
16. Add onions tosaucepan and cook until crisp-tender,about 2 minutes.
17. Remove from pot andset aside; let cool. Peel onions.
18. In a large heavy saucepan, melt butterover medium heat.
19. Whisk in flour. Cook overmedium-low heat, whisking constantly,until golden brown, about 10 minutes.
20. Whiskin herbs and warm broth from chicken.Using a slotted spoon, transfer chanterellesto saucepan.
21. Pour in soaking liquid, leavingsediment behind. Simmer for 20 minutes.
22. Set a strainer over another large pot.Strain broth into pot; discard solids.
23. Addchicken, carrots, peas, onions, mushrooms,and potatoes. Bring to a simmer. DO AHEAD:Can be made 1 day ahead. Chill uncovereduntil cool; cover and keep chilled. Rewarmbefore continuing.
24. Preheat oven to 400°F. Spoon filling intoan 11x8x2" or 2 1/2-quart round baking dish. (
25. Addpie bird, if using.) Top with pastry, pinchingedges to seal. If not using pie bird, cut a 1"slit in center of crust for steam to vent.
26. Brush pastry with beaten egg, and sprinklewith sea salt and pepper, if desired.
27. Place pot pie on a rimmed baking sheet.
28. Bake until crust is golden brown and fillingis bubbly, about 45 minutes.