Chicken pot pie

Break down the chicken: remove the spine, the wings, the legs and the skin, take the breasts off the breastbone and scrape the meat from the drumstick and thigh, reserving all bones and skin.

Cut the meat into bite-sized pieces, keeping breast separate from leg and thigh, and refrigerate.

Toss the bones with neutral oil, spread on a greased rack in a foil-lined sheet and roast at 400F for about an hour until deeply browned.

Cover the roasted bones and vegetables with water and pressure cook 60 minutes, or simmer four to 24 hours; release, drain the stock.

Whisk the flour and salt, cut in the cold butter to pea-sized pieces, add just enough ice water to come together, wrap, press into a disc and refrigerate at least one hour.

Melt two tablespoons of butter in a 10-inch cast iron skillet and saute the chicken breast two to three minutes for colour, then set aside.

Add two more tablespoons of butter and saute the onion two to three minutes, then the carrots, celery and parsnips about five minutes over medium heat.

Add the thyme for 30 seconds, then the flour, and cook one to two minutes to a makeshift roux.

Deglaze with the white wine and cook about a minute until the alcohol smell wears off.

Add the stock a splash at a time to a thick paste, then the rest; return the chicken and simmer about five minutes until cooked through.

Season, kill the heat and stir in the parsley, frozen peas and heavy cream.

Roll the chilled dough to about an eighth of an inch, cut the round and vents, and chill at least 30 minutes so it does not shrink.

Brush with beaten egg, sprinkle with flaky salt and bake at 375F for 10 to 15 minutes until lightly golden; cool on a rack 10 to 15 minutes.

Shuffle the crust onto the filling and bake 10 minutes more at 400F until bubbly and golden.

variation: prepare the dark meat the same way with a little oil instead of butter, add aromatics and stock and simmer about 20 minutes to braise.

variation: thicken with the cornstarch mixed into cold stock, streamed in while mixing, and cook about three more minutes.

variation: divide into ramekins, top with rounds of crust, wrap and freeze up to three months; reheat at 400F for 30 minutes wrapped in foil, then unwrap, brush with egg and bake 20 minutes more.