When I graduated from college I high tailed it to Los Angeles, it was and still is my favorite city. I lived down the street from the Farmer’s Market off of 3rd Street. My good friend Sara and I used to love going to Du-Par’s in the Farmer’s Market. They have good, old-fashioned, food made with fresh ingredients, and their pies are delish!
A couple of years ago Sara gifted me an “L.A.’s Original Farmer’s Market Cookbook.” I love it, especially the recipe for Du-Par’s Chicken Pot Pie. We had it for dinner the other night and it was so good, I had to share the recipe. It’s labor intensive, but well worth it.
From “L.A.’s Original Farmer’s Market Cookbook.”
Chicken Pot Pie
1 small whole chicken (about 2 ½ pounds)
*I used two chicken boneless, skinless breasts, but you could also use a rotisserie chicken
1 teaspoon Kosher salt
3 carrots, diced, trimmings reserved
2 celery stalks, diced, trimmings reserved
1 small onion, diced, trimmings reserved
¼ cup (1/2 stick) unsalted butter
Fresh ground pepper
½ cup all-purpose flour
1 large potato, peeled, diced, and cooked (about 2 cups)
¾ cup frozen peas, thawed
2 tablespoons finely chopped fresh flat-leaf parsley
1 frozen puff pastry sheet, thawed
1 large egg, lightly beaten with 1 tablespoon water
Put the chicken in a large stockpot and pur in 8 cups of cool water. Add 1 teaspoon of salt along with the reserved trimmings from the carrots, celery and onion. Bring to a boil over medium-high heat. Simmer, uncovered, until the chicken is just cooked through, about 45 minutes, skimming often as oil rises to the surface. Transfer the chicken to a cutting board to cool. Continue to cook down the chicken stock for another 10 minutes to condense the flavor, until reduced to 4 cups. (You could also save time by using a low-sodium chicken broth.)
Strain the stock through a fine-mesh strainer into a large bowl or measuring cup and discard the solids. When cool enough to handle, shred the chicken meat into-bite-size-pieces; discard the skin and bones. Transfer the chicken to large bowl.
Preheat the oven to 400°F. Have ready 4 two-cup oven proof crocks or ramekins (I chose to use a pie plate, and make one large pie).
In a large pot or Dutch oven, melt the butter over medium heat. Add the carrots, celery, and onion; season to taste with salt and pepper. Cook and stir until the vegetables are tender, about 5 minutes. Sprinkle the vegetables with the flour and cook and stir until the flour dissolves, about 2 minutes.
Gradually whisk in the chicken stock, stirring constantly to prevent lumps. Simmer and whisk for 10 minutes until the sauce starts to thicken; it should look like cream of chicken soup.
Mix in the cooked potato, peas, parsley, and shredded chicken. Taste and adjust the seasoning with salt and pepper. Simmer for a minute or so, stirring here and there, until all the ingredients are well combined. Remove from heat.
Place the puff pastry sheet on a lightly floured surface and unfold it. Using a rolling pin, roll it out slightly. Cut the pastry into 4 equal squares.
Divide the chicken mixture among the crocks and ramekins. Cap each ramekin with a pastry square, pressing the dough around the rim to form a seal. Brush the pastry with the egg wash. Place the pies on a baking pan and transfer to the oven. Bake until the pastry is puffed and golden, about 20 minutes. Let cool slightly before serving.
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