White Chicken Potpie

• Meat

  • 3 Chicken breasts (1 1/2 pounds, boneless skinless

• Produce

  • 1 Bay leaf
  • 2 Garlic cloves
  • 2 Leeks
  • 1 1/2 tsp Lemon
  • 1 cup Peas, frozen
  • 1 Potato, peeled and diced (1 1/4 cups, medium
  • 1 Rosemary, sprig
  • 1 Shallot
  • 1 Thyme, sprig

• Canned Goods

  • 3 cups Chicken stock

• Baking & Spices

  • 3 1/2 cups All-purpose flour
  • 1 tbsp Baking powder
  • 1 Black pepper
  • 1 Kosher salt

• Nuts & Seeds

  • 3 tbsp Almonds

• Dairy

  • 18 tbsp 1 cup plus 2 tablespoons unsalted butter, unsalted
  • 1 1/2 cups Buttermilk
  • 1 cup Heavy cream

• Beer, Wine & Liquor

  • 1 cup White wine

• Other

  • 1 Small celery root or 2 small carrots, peeled and diced (1 1/4 cups

Found on cooking.nytimes.com