Step 1

Split the chicken breasts in half, lengthwise. Carefully add them to the hot chicken stock. No salt right now. We’ll check that at the end.

Step 2

Poach the chicken breast pieces in the chicken stock until they are at 145° F internal temperature.

Step 3

Lift the cooked chicken breasts to a small sheet pan or work bowl and set aside. Keep the stock at a simmer.

Step 4

If you are using the roux, spoon approximately 1/4 of the roux into the warm stock and whisk urgently to incorporate the roux into the hot liquid. When the lumps appear to have dissolved, add a quarter more.Whisk until the lumps are gone, and repeat twice more with the rest of the roux.Let the sauce boil once more, then lower the heat to simmer.

Step 5

Bring the stock and dairy to a boil. Watch the pot in case the dairy starts to foam and rise. Whisk the liquid vigorously to keep the foam down.Stir the corn starch/water slurry to ensure the corn starch is not settled to the bottom and pour the slurry into the hot liquid while whisking. Bring the sauce back to a boil and cut the heat down to a simmer.

Step 6

Heat a medium to large saute pan over medium-high heat. Add the butter.

Step 7

When it has melted, add the carrots, parsnips, celery root, leeks, mushrooms, and celery to the pan. Stir or toss the vegetables to sweat, that is, to let the steam made by cooking begin to rise through the vegetables, to cook them about halfway.

Step 8

Add the potatoes and cook until the outsides of the diced potatoes turn translucent. Add the thyme leaves and cook until you smell the aroma of the thyme.

Step 9

Add the vegetables to the velouté. Dice the chicken breasts into large dice and add them to the velouté. Stir, add salt and pepper, if necessary, and turn off the heat.

Step 10

On a well-floured counter, roll the pie dough. A 9-inch pan will require the dough rolled to 12 inches in diameter.Ensure there is enough flour under the dough disk so the dough rolls out and spreads evenly. If necessary, use a bench or bowl scraper to loosen under the dough, making sure it isn't sticking.

Step 11

Carefully fold the dough in half by moving the bottom part of the dough upward to cover the top of the pie dough to form a half-moon shape.Lift the dough and place the outer edge of the dough even with the outer, upper edge of the pie pan and carefully fold the dough back to cover the pie pan. Gently press the pie dough into the edges of the pie pan. For this chicken pot pie recipe, do not poke or dock the crust.

Step 12

Roll the top crust to about 9 1/2 inches. Make sure it is not sticking to the counter. Let it rest there for the moment. Fill the lined pie pan. Fill it a quarter of an inch from the top of the pie pan.

Step 13

Verify the crust on the counter isn't sticking, fold into a half-moon as before, and place on top of the filled prepared pie pan. Firmly, but carefully, press to seal the top crust to the bottom crust. Shape pretty crimped edges if you prefer.The gluten-free crust may not be very cooperative here. Brush the surface of the pie dough with the half and half. Cut decorative slices into to top to allow the steam to escape.Place the filled, finished pot pie onto a sheet pan and place that on the bottom shelf of the hot oven. Set the timer for 35 minutes.

Step 14

The chicken pot pie is done when the crust is well-browned and the pot pie mixture is bubbling.Remove to a rack on the counter and allow it to cool 15-20 minutes before slicing and serving.