1/2 cup all-purpose flour
1/4 cup Madeira or dry vermouth
4 cups chicken stock
I large yellow onion, diced
4 celery stalks, thinly sliced 2 carrots, diced
I pounds small red-skinned potatoes, cut into half inch cubes
I bay leaf
1 teaspoons curry powder
Salt and freshly ground black pepper
4 cups (1 inch cubes) cooked chicken (about 1.5 pounds)
I (I-pound) bag frozen peas
I (I-pound) box phyllo dough, defrosted
I large egg. whisked with 2 teaspoons water
HOW TO MAKE IT
- Preheat the oven to 350°F.
In a medium cast-iron cocotte, melt ½ cup of the butter over mediumlow heat. Add the flour and whisk well. Add the Madeira and stock, stir well, and bring to a boil. Reduce the mixture slightly, until it coats the back of a spoon. Add the onion, celery, carrots, potatoes, bay leaf, and curry powder. Season with salt and pepper. Cover and cook until the vegetables are tender, 8 to 10 minutes. Remove the bay leaf and add the chicken and peas. Remove from the heat.
- In a small fry pan, melt the remaining½ cup butter over medium-low heat. Remove from the heat.
- Spread the phyllo dough onto a clean surface and cut it in half crosswise. Return half of the phyllo to the freezer and save for another use. Place one piece of the remaining phyllo on the countertop. Using a pastry brush, brush the melted butter over the phyllo. Top with another piece of phyllo, placing it slightly off-center to create the start of a star shape. This will make it easier to place on top of the cocotte. Repeat with the remaining sheets of phyllo.
- Carefully pick up the phyllo and transfer it to the cocotte. Press the phyllo into the cocotte, keeping an overhang of phyllo on the sides of the pot. Brush the phyllo with the egg wash and carefully slice a slit in the top of the phyllo. Bake the chicken pot pie for 25 to 35 minutes, until the phyllo is golden brown. Let chicken pot pie rest for 10 minutes; serve warm.