Prepare the pate brisee: In a food processor, pulse Flour, Butter, and Salt from the Crust group until mixture resembles coarse crumbs. Gradually add Ice Water, pulsing until dough just comes together. Form into a disc, wrap in plastic wrap, and refrigerate for at least 1 hour.
Preheat oven to 400°F (200°C).
In a large pot, melt Clarified Butter from the Sauce group over medium heat. Whisk in Flour from the Sauce group and cook for 2-3 minutes, creating a roux.
Gradually whisk in Homemade Chicken Stock from the Sauce group until smooth. Bring to a simmer, then stir in Crème Fraîche from the Sauce group, Truffle Oil, Thyme, Sea Salt, and White Pepper from the Sauce group. Cook until thickened, about 5 minutes.
Add Roasted Chicken from the Chicken group, Asparagus, Brussels Sprouts, Heirloom Carrots, and Leeks from the Vegetables group to the sauce. Stir to combine.
Roll out the chilled crust and line a 9-inch pie dish. Pour the chicken mixture into the crust.
Top with a second crust, cut decorative vents, and crimp the edges to seal.
Brush the crust with an egg wash (1 egg beaten with 1 tbsp water).
Bake for 45-55 minutes, or until the crust is golden brown and the filling is bubbly.
Ingredients
6
3 cups710 mLRoasted Chicken-pulled
1 cup235 mLAsparagus-cut into 1-inch pieces
1 cup235 mLBrussels Sprouts-halved
1/2 cup118 mLHeirloom Carrots-sliced
1/4 cup59 mLLeeks-white and light green parts, thinly sliced
1/4 cup59 mLClarified Butter
1/4 cup30 gAll-Purpose Flour
4 cups950 mLHomemade Chicken Stock
1 cup235 mLCrème Fraîche
1 tbsp15 mLWhite Truffle Oil
1 tsp5 mLFresh Thyme Leaves
1/2 tsp2.5 mLSea Salt
1/4 tsp1.25 mLWhite Pepper
2 1/2 cups315 gAll-Purpose Flour
1 cup226 gCold Unsalted Butter-cubed
1/2 tsp2.5 mLSea Salt
1/2 cup120 mLIce Water
Equipment
Large pot
9-inch pie dish
Food processor
Rolling pin
Whisk
Instructions
Prepare the pate brisee: In a food processor, pulse Flour, Butter, and Salt from the Crust group until mixture resembles coarse crumbs. Gradually add Ice Water, pulsing until dough just comes together. Form into a disc, wrap in plastic wrap, and refrigerate for at least 1 hour.
Preheat oven to 400°F (200°C).
In a large pot, melt Clarified Butter from the Sauce group over medium heat. Whisk in Flour from the Sauce group and cook for 2-3 minutes, creating a roux.
Gradually whisk in Homemade Chicken Stock from the Sauce group until smooth. Bring to a simmer, then stir in Crème Fraîche from the Sauce group, Truffle Oil, Thyme, Sea Salt, and White Pepper from the Sauce group. Cook until thickened, about 5 minutes.
Add Roasted Chicken from the Chicken group, Asparagus, Brussels Sprouts, Heirloom Carrots, and Leeks from the Vegetables group to the sauce. Stir to combine.
Roll out the chilled crust and line a 9-inch pie dish. Pour the chicken mixture into the crust.
Top with a second crust, cut decorative vents, and crimp the edges to seal.
Brush the crust with an egg wash (1 egg beaten with 1 tbsp water).
Bake for 45-55 minutes, or until the crust is golden brown and the filling is bubbly.
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