Chicken potpie
Serves 6
4 1/2  pounds chicken legs and thighs 
3  pounds backs and necks 
1  leek, trimmed and rinsed  
2  bay leaves 
3  cups finely chopped onions 
2  cups coarsely chopped celery 
1  cup heavy whipping cream 
14  tablespoons butter  
6  tablespoons flour  
1/4  teaspoon bottled hot sauce 
1  tablespoon lemon juice, freshly squeezed 
1  teaspoon salt  
1/4  cup finely chopped shallots  
2  cups diced carrots 
4  cups chopped mushrooms  
1 1/2  cups green peas, fresh (blanched) or frozen (heated and drained) 
1 1/2- 3 pounds (depending upon thickness) puff pastry, store-bought 
3  eggs, beaten 

Put chicken pieces in large stockpot and add cold water to cover. Bring to a boil and cook 1 minute. Drain. In clean stockpot, combine 16 cups water, chicken, leek, bay leaves, two cups chopped onion and celery. Bring to boil. Cover and cook, skimming surface often to remove excess fat, foam and scum, about 15 minutes. Using tongs, remove legs and thighs from pot. Set aside to cool. Continue cooking necks and backs, skimming surface as necessary. 

When legs and thighs are cool enough to handle, remove and set aside meat from bones. Discard skin. Toss bones back into pot and continue cooking 1 hour. 

Preheat oven to 350 degrees. 

Strain broth. Discard solids. Pour 3 cups broth into saucepan (store remaining broth for other uses). Add cream and bring to boil. Reduce heat to low and simmer 5 minutes. 

In a saute pan, melt 8 tablespoons butter over low heat. Skim off surface foam and pour clear liquid (clarified butter) into mixing bowl. Add flour and stir to blend. Bring broth to boil, and whisking constantly, add flour mixture, hot sauce, lemon juice and salt. Cook 3-5 minutes. Set aside. 

Melt remaining butter in large skillet over medium heat. Add shallots and saute 30 seconds. Add remaining onions, carrots and mushrooms and saute 3 minutes. Add thickened sauce and chicken to mushroom mixture. Stir in peas. Spoon equal portions of the creamed chicken mixture into 6 large (each at least 5 1/2 inches in diameter), deep, oven-proof pot pie dishes. Roll out puff pastry on lightly floured surface to 1/8-inch thickness. Cut out 6 rounds (each about 6 1/2 inches in diameter) and brush 1-inch deep around the perimeter of each pastry round with beaten egg. Brush 1-inch deep around the outside top of each potpie dish with beaten egg. Invert one egg-brushed round of dough over each filled potpie dish, letting dough drape down. Press edges of pastry against the upper side of each dish to seal. Brush top and sides of pastry covers with more beaten egg. Arrange dishes on baking sheet and bake 25 minutes or until pastry topping is puffed and browned.

Published Wednesday, June 7, 2000, in the San Jose Mercury News