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Ingredients

Serves 6

• 1 chicken (3 or 4 pounds)
• 4 cups Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat
• 1 large yellow onion, cut in half
• 2 dried bay leaves
• 1/2 teaspoon whole black peppercorns
• 1 small bunch fresh thyme
• 1 rib celery, cut into thirds
• 1 cup plus 5 tablespoons all-purpose flour
• 2 1/4 teaspoons salt
• 8 tablespoons (1 stick) plus 7 tablespoons unsalted butter
• 2 large egg yolks
• 9 ounces red potatoes, scrubbed and cut into 1/2-inch pieces
• 12 pearl onions, peeled and cut lengthwise if large
• 1 medium leek, white and light-green parts only, sliced into 1/4-inch-thick rounds and washed
• 2 medium carrots, peeled and sliced into 1/4-inch-thick rounds
• 6 ounces button mushrooms, quartered if large
• 1 cup milk
• 2 tablespoons chopped fresh flat-leaf parsley
• Zest of 1 lemon
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon heavy cream

Description

Use A Little Extra Seasoning While Preparing This Potpie; The Flavors Mellow As It Cooks. Topping A Potpie Is Easy When You Use Your Rolling Pin To Set The Pastry Crust Over The Filled Baking Dish. Be Sure To Chill The Dough Before And After Rolling It Ou

Martha Stewart