Ingredients for Chicken Pot Pie

• 375g plain flour plus more for surface

• 1 tesked kosher salt

• 1 teaspoon baking powder

• 230g (2 sticks) chilled unsalted butter, cut into 1/2" cubes

• 40g vegetable shortening

• 250g peeled, coarsely chopped carrots

• 1 large onion, coarsely chopped

• 1 leek, coarsely chopped

• 450g whole chicken

• 4 celery stalks, coarsely chopped

• 6 sprigs thyme

• 240 ml torrt vitt vin

• 1 matsked kosher salt

• 1 teaspoon whole black peppercorns

• 1 matsked tomatpuré

• 2 tablespoons dried chanterelle or shiitake mushrooms

• 130g 1/2" slices peeled carrots

• 130g fresh (or frozen, thawed) peas

• 160g red (purple) pearl onions

• 60g (1 stick) unsalted butter

• 3/4 cup plain flour

• 6 fresh sage leaves

• 4 thyme sprigs

• 2 sprigs rosemary

• 150g button mushrooms, halved if large

• 150g 1/4" rounds sliced fingerling potatoes

• 1 egg, beaten to blend

• Coarse sea salt and coarsely ground black pepper, optional

Mix flour, salt, and baking powder in a food processor. Add cubed butter and shortening and process until mixture resembles coarse meal with some pea-size lumps. With machine running, add 120ml ice water and process, adding more water by teaspoonfuls if dry, until dough forms. Form dough into a ball; flatten into a disk. Wrap in plastic and refrigerate for 30 minutes.

Line a baking sheet with parchment paper. Place chilled dough on a lightly floured surface and roll out to a 12x9 1/2" rectangle, about 1/4" thick. Place on prepared sheet and cover tightly with plastic wrap. Chill. DO AHEAD: Can be made 6 hours ahead. Keep chilled.

Preheat oven to 400°. Place carrots, onion, and leek on a rimmed baking sheet and roast until golden brown, about 30 minutes. Transfer to a large pot fitted with a lid. Add chicken, breast side down, celery, thyme sprigs, wine, salt, and peppercorns to pot. Add 1925ml water to cover and bring to a boil. Reduce heat to low and simmer gently for 10 minutes. Remove pot from heat, cover, and poach chicken until cooked through, about 35 minutes.

Remove chicken from pot and set aside until cool. Reserve broth. Shred meat; discard skin and bones. Set a large strainer over another pot. Strain broth into clean pot. Stir in tomato paste. Return to medium heat and simmer, uncovered, until reduced to 1200ml , about 40 minutes. DO AHEAD: Can be made 1 day ahead. Chill uncovered until cool. Cover chicken and broth separately; keep chilled. Rewarm broth before continuing.

Place dried chanterelles in a small bowl and cover with 240ml hot water. Let steep for 10 minutes; set aside. Reserve soaking liquid. Cook carrots in a large saucepan of boiling salted water until crisp-tender, about 2 minutes. Using a slotted spoon, transfer to a medium bowl. Add peas to saucepan; cook for 1 minute; transfer to bowl with carrots. Add onions to saucepan and cook until crisp-tender, about 2 minutes. Remove from pot and set aside; let cool. Peel onions.

In a large heavy saucepan, melt butter over medium heat. Whisk in flour. Cook over medium-low heat, whisking constantly, until golden brown, about 10 minutes. Whisk in herbs and warm broth from chicken. Using a slotted spoon, transfer chanterelles to saucepan. Pour in soaking liquid, leaving sediment behind. Simmer for 20 minutes.

Set a strainer over another large pot. Strain broth into pot; discard solids. Add chicken, carrots, peas, onions, mushrooms, and potatoes. Bring to a simmer. DO AHEAD: Can be made 1 day ahead. Chill uncovered until cool; cover and keep chilled. Rewarm before continuing.

Preheat oven to 204°C. Spoon filling into an 11x8x2" or 2 1/2-quart round baking dish. (Add pie bird, if using.) Top with pastry, pinching edges to seal. If not using pie bird, cut a 1" slit in centre of crust for steam to vent. Brush pastry with beaten egg, and sprinkle with sea salt and pepper, if desired.

Place pot pie on a rimmed baking sheet. Bake until crust is golden brown and filling is bubbly, about 45 minutes.

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