Chicken and Duck Potpie

Name: Chicken and Duck Potpie
Ingredients: 8 medium carrots, cut into 1/2-inch pieces; 3 medium onions, coarsely chopped; 1 pound small red potatoes, quartered; 1 pound assorted mushrooms, such as cremini and stemmed shiitakes, sliced 1/2 inch thick; 12 garlic cloves, thinly sliced; 1 tablespoon dried thyme; 1/4 cup olive oil; 7 cups chicken stock or canned low-sodium broth; Two 3 1/2-pound chickens; One 5-pound duck; Salt and freshly ground pepper; 4 tablespoons unsalted butter; 1/2 cup plus 2 tablespoons all-purpose flour; 1 pound all-butter puff pastry dough, chilled; 1 large egg, beaten with 1 tablespoon of water

15 ingredients

26 steps

Ingredients

8 medium carrots, cut into 1/2-inch pieces
3 medium onions, coarsely chopped
1 pound small red potatoes, quartered
1 pound assorted mushrooms, such as cremini and stemmed shiitakes, sliced 1/2 inch thick
12 garlic cloves, thinly sliced
1 tablespoon dried thyme
1/4 cup olive oil
7 cups chicken stock or canned low-sodium broth
Two 3 1/2-pound chickens
One 5-pound duck
Salt and freshly ground pepper
4 tablespoons unsalted butter
1/2 cup plus 2 tablespoons all-purpose flour
1 pound all-butter puff pastry dough, chilled
1 large egg, beaten with 1 tablespoon of water

Directions

1

Preheat the oven to 375.
2

In a large roasting pan, combine the carrots, onions, potatoes, mushrooms, garlic, thyme and olive oil and toss well.
3

Spread the vegetables in an even layer and add 4 cups of the chicken stock.
4

Set the pan over 2 burners and bring to a boil over moderately high heat.
5

Meanwhile, season the chickens and duck inside and out with salt and pepper.
6

Set the chickens, breast side up, on the vegetables.
7

Set the duck on a rack in another roasting pan.
8

Roast for about 2 hours, or until the birds are just cooked through and the vegetables are tender.
9

Transfer the chickens and duck to a carving board and let cool slightly.
10

Discard the skin from the chickens and duck, remove the meat and cut it into 2-inch pieces.
11

Strain the chicken pan juices, reserving the vegetables.
12

Skim the fat from the juices.
13

Melt the butter in a medium saucepan.
14

Stir in the flour and cook over moderate heat until bubbling, about 1 minute.
15

Gradually whisk in 1 cup of the pan juices, then whisk in the remaining pan juices and 3 cups of chicken stock and bring to a boil.
16

Simmer over moderately low heat, whisking often, until no floury taste remains, about 12 minutes.
17

Transfer the sauce to a large saucepan and add the reserved vegetables and the chicken and duck meat.
18

Preheat the oven to 450.
19

On a lightly floured surface, roll out half of the puff pastry 1/8 inch thick.
20

Using a 7-inch bowl, cut out 4 rounds.
21

Repeat with the remaining pastry.
22

Spoon the stew into eight 2- to 3-cup ovenproof bowls, about 6 inches wide.
23

Set a puff pastry round on each bowl and press the pastry around the rim to seal.
24

Brush the pastry with the beaten egg and arrange the bowls on a large baking sheet.
25

Bake for about 25 minutes, or until the pastry is puffed and deeply browned.
26

Serve at once.