NEW YORK (WLNY) — Nothing says comfort food better than a good pie — from sweet fruit pies to classic savory ones like chicken pot pie.

More: NYC’s 8 Best Slices of Pie

Lee Scheffler, executive chef of Sarabeth’s Tribeca, visited The Couch to show us his version.

Chicken Pot Pie (6 servings)

Pie Dough

3 1/3 C all-purpose flour
2 tsp salt
1 1/3 lbs. butter, cut into cubes
1 1/3  C cold water

–    Put flour, salt and butter into food processor and pulse to combine. Drizzle water over the top and pulse again to create a dough. Turn dough out onto counter and knead a few times, then press dough into cylinder shape and allow it to rest at least 2 hours.
–    After dough has rested, cut cylinder into 6 equal discs. Roll each disc out until no thicker than 1/8th inch. (Allow dough to rest again for at least 45 minutes before baking.)

Pie Filling
2 chickens, 3 1/2 lbs. each
1/2 # butter
1/2 # flour
10 C chicken stock
1 C cream
2/3 C sherry
3 C white mushrooms, quartered and sauteed
3 C diced carrots, par-boiled
3 C sliced celery, par-boiled
3 C sliced fingerling potato, par-boiled
1 1/2 C diced celery root, par-boiled
1 1/2 C diced fennel, par-boiled
3 C pearl onions, sauteed
3 C frozen green peas
1/3 C each: chopped parsley, thyme and scallion
To taste: salt, nutmeg, white pepper

–    Rub chickens with salt. Place them on a rack and roast in oven at 300º for about 1 hour 45 minutes, until tender. Separate meat from bones and skin. Pull meat into pieces; discard bones and skin.
–    Melt the butter in a large soup pot, then add the flour and mix well. While stirring occasionally, let the flour and butter slowly cook until they become light blonde. Gradually whisk in all of the chicken stock. While stirring occasionally, bring the stock up to a simmer and allow it to thicken until it nicely coats the back of a spoon. Add the remaining ingredients. Stir well and allow the sauce to cool.
–    Divide the pulled chicken among six dishes. Cover the meat with the sauce, filling the dishes to the top. Place a piece of pie dough over each dish, allowing 1/2 inch to overhang. Press the overhanging dough into the side of the dish to seal. Make two slices in the dough over each dish, to create vents. Brush the top of the dough with a beaten egg. Bake in oven at 375 degrees.

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