Name: Chicken Pot Parmentier
Ingredients: 4 cups chicken stock; 3 carrots, peeled and diced; 2 ribs celery, diced; 16 pearl onions, peeled; 6 Tbsp. (85 g) salted or unsalted butter; 6 Tbsp. (60 g) all-purpose flour; 1 clove garlic, peeled and minced; 2 Tbsp. dry white wine; 4 cups (500 g) diced or shredded cooked chicken; 1 cup (130 g) fresh or frozen peas or shelled fava beans; 2 Tbsp. finely chopped fresh tarragon or 3 Tbsp. chopped chervil leaves; 2 Tbsp. finely chopped fresh flat-leaf parsley; 1 tsp. sea salt or kosher salt, plus more if needed; ½ tsp. freshly ground black pepper; 2½ pounds russet potatoes, peeled and cubed; 6 Tbsp. (85 g) unsalted butter, cubed and at room temperature, and 2 Tbsp. melted; 1 tsp. sea salt or kosher salt; 3 large egg yolks; ⅓ cup (80 ml) heavy cream; Freshly ground black pepper; Pinch of freshly grated nutmeg

Ingredients

4 cups chicken stock
3 carrots, peeled and diced
2 ribs celery, diced
16 pearl onions, peeled
6 Tbsp. (85 g) salted or unsalted butter
6 Tbsp. (60 g) all-purpose flour
1 clove garlic, peeled and minced
2 Tbsp. dry white wine
4 cups (500 g) diced or shredded cooked chicken
1 cup (130 g) fresh or frozen peas or shelled fava beans
2 Tbsp. finely chopped fresh tarragon or 3 Tbsp. chopped chervil leaves
2 Tbsp. finely chopped fresh flat-leaf parsley
1 tsp. sea salt or kosher salt, plus more if needed
½ tsp. freshly ground black pepper
2½ pounds russet potatoes, peeled and cubed
6 Tbsp. (85 g) unsalted butter, cubed and at room temperature, and 2 Tbsp. melted
1 tsp. sea salt or kosher salt
3 large egg yolks
⅓ cup (80 ml) heavy cream
Freshly ground black pepper
Pinch of freshly grated nutmeg

Steps

To make the filling, heat the stock in a saucepan over medium-high heat with the carrots, celery, and onions. Let simmer until the vegetables are almost tender, about 15 minutes. Turn off the heat and set aside.
Melt the butter in a large pot or Dutch oven over medium heat. Stir in the flour and cook, stirring constantly, for 2 minutes. Whisk a few ladlefuls of the warm stock into the flour mixture, which will appear lumpy at first but will smooth out as you go. Gradually add all the stock, including the vegetables, stirring as you go. Cook for about 10 minutes, until thickened. During the last minute of cooking, add the garlic and white wine. Remove the pot from the heat and stir in the chicken, peas, tarragon, parsley, salt, and pepper. Taste and add a bit more salt, if desired. Transfer the mixture to a 2½‑ to 3-qt. (2.5- to 3-L) shallow baking dish set on an aluminum foil–lined baking sheet (to catch any spills).
Preheat the oven to 400ºF.
To make the potato topping, bring a large pot of lightly salted water to a boil. Add the cubed potatoes and cook until fork-tender, about 25 minutes. Drain well. Return the potatoes to the pot and cook over medium heat for 1 minute, stirring constantly, to remove some of the moisture.
Pass the potatoes through a food mill or potato ricer (don’t use a mixer or food processor because it will make the potatoes gluey). Mix in the cubed butter and salt, let stand 5 minutes, stirring once or twice while they’re cooling.
Stir the egg yolks into the warm potatoes. Add the cream, a generous amount of pepper, and the nutmeg. Either spread the potato mixture over the chicken filling with a spatula, or transfer the mixture to a pastry bag fitted with a star tip and pipe the potatoes decoratively over the filling. With a pastry brush, gently dribble the melted butter over the potatoes. Bake the pot pie for 30 minutes, until the potatoes are golden brown and burnished in places.