Shepherd's Chicken Pot Pie

I had hauled out one of our half chickens from the freezer, and was wondering what to do with it. I was inspired by Peter M's Thanksgiving leftover Turkey Pot Pie to create this version. I didn't want to fiddle around with a crust, so I topped it with mashed potatoes. One of the secrets to a really rich chicken flavour is to use the fat from cooking the chicken.

6 servings
3 1/2 hours - 2 hours of that on the previous day



Cook the chicken:
1.5 kg (3 pounds) whole chicken or bone-in chicken pieces
2-3 bay leaves

Put the chicken in a pot with the bay leaves and water to cover, about 1 to 1 1/2 litres or quarts. Bring to a boil, then reduce and simmer for about 1 hour. Let cool. Remove the skin and bones from the chicken and put the meat in the fridge. Put the skin and bones back into the stock and simmer for another hour. Let cool and refrigerate overnight. Skim the fat (keep it!) and strain the stock. Discard the bones.

Assemble the pot pie:
1 kg (2 pounds) potatoes
2-3 tablespoons chicken fat or butter
1/2 cup buttermilk
salt & pepper

1 large leek
1 large carrot
2-3 stalks of celery
3 cups broccoli florets
2 tablespoons chicken fat or butter
3 tablespoons flour
1 1/2 teaspoons savory
1/2 teaspoon thyme
1 teaspoon basil
1/4 teaspoon rosemary
1/2 teaspoon black peppercorns, crushed
1 teaspoon salt
2 1/2 cups chicken stock

1 teaspoon paprika

Peel the potatoes, and cut them in large, even chunks. Cover them with water and boil until tender, 20 to 25 minutes. Drain and mash with the fat and buttermilk, and season with salt and pepper.

Preheat the oven to 350°F.

Meanwhile, put the chicken pieces in the bottom of a large casserole dish. Wash, trim and chop the leek. Peel and dice the carrot. Wash and chop the celery. Wash and chop the broccoli. Sauté the leek, carrot and celery in 2 or 3 tablespoons of fat or butter, until softened. Don't let them brown. Sprinkle with the flour and seasonings, and cook for a few minutes more. Add 2 cups of the chicken stock, and stir well. Simmer until the sauce is thickened, and the vegetables tender, about 10 minutes.

Meanwhile, steam the broccoli florets in 1/2 cup of the chicken stock, until about two thirds done. Mix the broccoli with its cooking broth, and the remaining vegetables and their sauce with the chicken. Top with an even layer of the mashed potatoes. Sprinkle with the paprika. Bake the pot pie for 45 minutes until lightly browned and bubbling.