What separates rooster pot pie from rooster stew is that golden, flaky crust, ideally made with butter. What’s higher than an all-butter pie crust? An all-brown butter pie crust. That is why Martha Stewart’s rooster pot pie begins with the bizarre step of creating brown butter, or beurre noisette. Freezing it’s going to permit for simple incorporation into the dough. It provides an sudden but welcome nutty taste to your pastry.
Stewart provides extra sudden flavors to the dish along with her vegetable picks. You may discover a number of of the same old suspects among the many elements: Leeks, celery, and frozen peas, however you may additionally discover butternut squash and cremini mushrooms. The approach to life doyenne suggests including the squash peelings and mushroom stems, together with leek tops and celery, to your broth. This infuses it with developed vegetable taste to spherical out the same old chicken-and-allium. Then, you toss mushroom caps and chopped squash into the principle combination. That is a formulation for sweetness, earthiness, and heft.