Direct Heat Chicken Pot Pie

direct heat chicken + french pastry crust = 🔥

ingredients

• 1 whole chicken

• pâté crust (inspired by Matthew Ryle’s Duck Pâté En Croûte)

  • 700g ap flour

  • 150g beef tallow

  • 100g butter

  • 270g water

  • 1 egg + 1 egg yolk

  • 15g salt

• 250g carrots, diced

• 250g onions, diced

• 200g celery, diced

• 200g frozen pees

• 4 cloves garlic, minced

• 4 cloves garlic, pureed

• 750g chicken stock

• 56g butter

• 50g ap flour

• 1c heavy cream

• herbs of choice, minced

process

1. Spatchcock chicken by removing backbone and pressing down flat

2. Season with seasoning of choice

3. Optionally, allow to chill in fridge uncovered for up to 48 hours

4. In the bowl of a stand mixer, combine room temperature beef tallow and butter

5. Add egg and egg yolk and continue to mix until homogenous

6. While mixer is running on low, Add flour in batches and mix until a sandy texture is reached

7. Slowly add water in thin stream

8. If necessary, knead by hand until a uniform texture is reached

9. Place pastry dough between two sheets of parchment paper, flour, and roll into rectangle that is 1/8in thick

10. Place pastry dough in refrigerator to chill

11. Fire up direct heat cooker or grill to around 350 degrees

12. Cook until chicken reaches 150 in breasts and 170 in thighs and legs

13. While chicken cooks, add butter to saucepan on medium heat

14. Add mushrooms and sauté

15. Once mushrooms are browned, add carrots, onions, and celery and sauté until soft

16. Add garlic and cook for an additional 2 minutes

17. Add flour and stir to combine

18. Cook out raw flour for 1 minute

19. Whisk in chicken stock and simmer until thickened

20. Add herbs and black garlic and simmer for 2 more minutes

21. Whisk in heavy cream and continue to simmer until fragrant

22. Pull chicken and add to mixture

23. Allow mixture to cool to room temperature

24. Preheat oven to 420F

25. Pull dough back out

26. Roll to 1/8th of an inch thick rectangle

27. Grease inside of pie tin with butter

28. Line the pie tin with the pastry dough and cut off the excess

29. Roll out excess dough to create lid and punch a hole in the center to allow steam to escape

30. Add mixture to pie tin

31. Seal top of pastry dough with a fork

32. Bake at 450F until crust is golden brown (around 60 minutes)