CH's Chicken Pot Pie

Ingredients for the dough:
4 cups all purpose flour
2 teaspoons salt
2 T sugar
1 pound unsalted butter, cold and cut into 1/2-inch cubes
2/3 cup water

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Ingredients for chicken filling:
2 bay leaves
3 T canola oil
1 pound carrots, cut into 1/2-inch moons
6 ribs celery, halved lengthwise and cut on the bias into 1/2-inch thick pieces
4 quarts chicken stock
4 onions, diced
pepper, to taste
2 sprigs rosemary
6 leaves sage
salt, to taste
4 sprigs thyme
2 whole chicken, 2 pounds each, broken down into 6 pieces

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Ingredients for chicken veloute:
4 ounces butter
3 T canola oil
8 ounces flour
10 ounces frozen baby peas
1/4 cup heavy cream
salt and freshly ground pepper, to taste

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Ingredients for the garnish:
10 baby carrots each, with 1-inch tops, halved lengthwise and roasted
dehydrated peas, powdered with salt
10 leaves sage, fried
10 sprigs thyme, fried

Preparing the dough:
Chill bowl and paddle of KitchenAid standing mixer. Dissolve salt and sugar into water. Place in fridge. Toss butter pieces in flour and coat each side. With the mixer on low, cut butter into flour. Pour water into mixer all at once. Increase speed to medium and mix until a dough is formed.

Divide dough into 8 parts, form into discs and wrap each in plastic wrap. Chill for
30 minutes. Roll dough 1/8'' thick. Trim dough into 4-inch rounds. Place dough rounds on top of greased balls of aluminum foil covered with parchment paper. Brush with egg wash (1 egg beaten with 1 teaspoon of water) using some of the dough scraps, make a small ball and place on top of the round to create the top of a cloche. Place balls on parchment lined sheet pans and place the dough scraps on a second sheet pan. Bake at 400 degrees F until golden, about 20 minutes. Let cool, and carefully remove the dome from the ball.

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Preparing the chicken filling:
In an 8-quart pressure cooker, heat 3 tablespoons canola oil. Sauté half the
onions, carrots, and celery with half the thyme, rosemary and sage for 15 minutes.
Season with salt and pepper. Pour in 2 quarts chicken stock, add chicken breasts.
Bring the stock to a simmer and place lid on pressure cooker. Cook for 30 minutes
and remove from heat. Allow pot to cool before opening lid. Run cold water on the
top if need be.

Remove breasts and set aside. Strain the broth into the large rondeau with the
other vegetables and place the vegetables onto a sheet pan to cool. Remove the
herbs.

When the chicken meat is cool enough to handle, tear it into bite size pieces. Set
aside.

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Preparing the veloute:
Heat 3 tablespoons canola oil in another large rondeau.

Sauté the other half of the onions, carrots, and celery with the other half of the
thyme, rosemary and sage for 15 minutes. Season with salt and pepper. Pour in 2
quarts chicken stock, add chicken bones from carcasses, wings and dark meat (legs
and thighs). Bring to a boil, then simmer for 90 minutes. Strain.

Note: Remove dark meat when meat starts to pull away from the bones, about 45 minutes. Set aside. When the meat is cool enough to handle, tear it into bite-size pieces. Combine with the breast meat.

In same pot, melt butter then whisk in flour until smooth. Slowly whisk in the hot
stock. Bring to a boil then simmer. Mixture should be the consistency of heavy
cream. Stir in heavy cream. Bring to a boil again, then simmer. Adjust seasoning
with salt and pepper, if necessary.

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Preparing the garnishes:
In a medium-sized pot, combine the pulled chicken pieces, vegetables and enough
sauce to generously coat the veggies. Reheat until hot, then stir in peas.

Place dough scraps in the bottom of individual bowls. Spoon chicken mixture on
top, then ladle more sauce, if necessary. Top with the dough cloche. Place the fried herbs and roasted carrots on the side of each dish. Sprinkle the rim with the pea salt.