Behind the Dish: Chicken Pot Pie

What makes chicken pot pie Julia Child-style different from a Banquet chicken pot pie you can pick up in the grocer’s freezer? Plenty. We’re going to poach and dice our chicken and vegetables — leeks, carrots, white button mushrooms, and red onions for color — maybe a little potato — and some nice green peas, combine them all in a velouté sauce (the poaching stock thickened with a butter-and-flour roux with salt, pepper and heavy cream), cover it all with an egg-washed pastry crust, and bake it up fresh. It’s traditional comfort food with a French twist. Try it tonight!

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