Bobby Flay’s Smoked Chicken Pot Pie with Sweet Potato Crust

Name: Bobby Flay’s Smoked Chicken Pot Pie with Sweet Potato Crust
Yield: serves 6 to 8
Ingredients: 1 pound (3 3/4 cups) all-purpose flour, plus more for rolling; 1 1/2 teaspoons kosher salt; 1/2 teaspoon freshly ground black pepper; 1 cup (2 sticks) unsalted butter, cut into pieces, cold; 1 large egg; 1/2 cup whole milk; 1 cup sweet potato puree (from 1 large sweet potato, roasted, peeled, and pureed in a food processor); 4 tablespoons (1/2 stick) unsalted butter; 1 medium Spanish onion, finely diced; 3 cloves garlic, finely chopped; 1/4 cup all-purpose flour; 4 cups whole milk, or more if needed, hot; 12 ounces cremini mushrooms, quartered and sautéed until golden brown; 2 turnips, peeled, cut into medium dice, blanched, and drained; 2 carrots, peeled, cut into matchsticks, blanched and drained; 1/2 cup frozen red pearl onions, blanched and drained; 1/2 cup frozen white pearl onions, blanched and drained; 1 cup frozen peas, blanched and drained; 1 roasted (3-pound) chicken (see Note), shredded; 2 teaspoons pureed chipotle in adobo, or 2 teaspoons smoked sweet Spanish paprika (see Note); Kosher salt and freshly ground black pepper; 1/4 cup coarsely chopped fresh flat-leaf parsley leaves; 2 large eggs, beaten with a few tablespoons cold water, for an egg wash

December 9, 2011

Cooks' Note

If you would like to cold-smoke your chicken before roasting it, prepare a small charcoal or wood fire in a domed grill or in a stovetop cold smoker. Lay chips of soaked aromatic wood over the ashes. Arrange the chicken on the grill rack over the chips, open the top vent slightly, and cover the grill so that the smoke stays inside. Smoke for 20 minutes. Omit the chipotle.

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