Truffled Chicken Pot Pie with Beef Tallow Crust

Directions Print

1. For the Beef Tallow Butter Crust: Whisk together flour and salt in a large bowl. Add the beef tallow and unsalted butter; using your fingertips or a pastry cutter, work the fats into the flour until you have a shaggy mix with flat, pea-sized pieces, some larger chunks are fine and desirable for flakiness. Stir together the ice water and apple cider vinegar, then drizzle the liquid over the flour mixture, a tablespoon at a time, tossing with a fork. Stop adding the water mixture when the dough just comes together when pressed. Flatten dough into a disk, wrap in plastic, and refrigerate for at least 1 hour to set up the fats for a flaky crust.
2. For the Truffled Chicken Velouté: To prepare base broth (see pot pie filling recipe, you will be using this chicken for recipe) in a large stockpot, heat 1 gallon of chicken broth and the whole raw chicken to a simmer, skimming foam that forms on top once simmering. Poach the chicken in the broth until tender, legs move freely and can be pulled. Remove chicken from the stockpot with a strainer and pull the chicken meat from the bird; place the remaining carcass back in the stockpot; simmer for 30 minutes. Strain the broth through a fine-mesh sieve into a clean saucepot and heat to a simmer; reduce until 2 quarts of liquid remain. (This will be used to make the velouté.)
3. Melt butter in a large saucepot. Add flour and sauté until fragrant and cohesive, slightly tanned, with no smell of raw flour (it should look like a blond roux). Add the reduced broth, stirring until combined and thickened. Add the remaining ingredients and adjust the viscosity as needed with more stock. Taste for seasoning and adjust as needed. Hold warm for assembling the pot pie.
4. For the Pot Pie Filling: Cut all the vegetables to the same size. Blanch and shock the turnips and carrots, and lightly sauté all other vegetables until al dente, cooking all vegetables separately; cool vegetables. Once cooled, mix all vegetables together; season with salt and pepper.
5. For the Egg Wash: Whisk the liquid eggs and milk together in a small bowl.
6. . To assemble the pie, mix the pulled chicken, Pot Pie Filling and warm Truffled Chicken Velouté together in a bowl. Add the truffle slices or peelings and stir until incorporated. Spoon into a pie pan—depending on the depth of the pan, there may be a little extra filling. Brush the Egg Wash over the top edge of the pie pan all the way around; place the Beef Tallow Butter Crust dough over the top and press down gently onto the top edge and just outside the pan, securing it all the way around. Poke several holes with a toothpick or cake tester in the top of the pie; brush the top of the pie with Egg Wash, evenly brushing to coat. Bake the pot pie in preheated 400°F oven until deep golden brown and piping hot, about 35 to 40 minutes. Remove the pot pie from the oven; let rest for 5 to 10 minutes before serving.