Chicken Pot Pie

Added by: Bistro Fourteen

2.5 organic whole chickens
4 cups onions
2 tablespoons garlic
1/4 cup + 2 tablespoons dried porcini mushrooms
2 cups celery
2 cups carrots
1 1/8 teaspoons celery seeds
16 cups chicken stock
2 cups cream
0.25 bundles thyme
2 tablespoons lemon juice

TT Salt
TT White Pepper

*Season whole chickens HEAVILY with salt and pepper and roast in oven
(If possible season the birds the night before and roast in morning)
*Let chickens cool in walk in, when chickens are cool, pick chickens (SAVE THE BONES!)
*Roast off the bones until golden brown and make roasted chicken stock
*Rehydrate dried porcini mushrooms and rough chop (SAVE LIQUID AND REDUCE BY 2/3)
*In large steam kettle, Bring chicken stock to a boil and add caramelized onions, roasted garlic puree, mushrooms, celery, carrots, celery seeds, and simmer for 10 minutes
*add roux a little bit at a time until desired thickness
*Add pulled chicken, reduced porcini liquid, fresh thyme, lemon juice, heavy cream, and season with salt and white pepper
*Peas will be added when reheated

(If we are going to freeze right away leave out the cream, Peas, and Lemon Juice.)(When reheating in bistro more peas and carrots may need to be added for some color.)

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