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3. Stir together the flour, salt, and pepper in a large bowl. Cut in the butter until the butter pieces are the size of small peas. Stir together the egg, milk, and sweet potato in a bowl, add the mixture to the flour, and gently mix with a rubber spatula until just combined. Transfer to a lightly floured surface and lightly knead the dough until it just comes together. Form into a circle and flatten slightly. Wrap in plastic wrap and refrigerate until chilled, at least 1 hour or overnight.

4. Meanwhile, make the filling. Melt the butter in a medium saucepan over high heat. Add the diced onion and cook until soft, about 4 minutes. Add the garlic and cook for 1 minute. Add the flour and cook, stirring occasionally, until deep golden brown, about 3 minutes. Slowly whisk in the hot milk and cook until thickened, 5 minutes. Reduce the heat to medium and cook, whisking occasionally, for 5 minutes. If the mixture is too thick to pour easily, thin it with a little extra milk.

5. Add the mushrooms, turnips, carrots, pearl onions, peas, chicken, and chipotle puree to the sauce and fold gently to combine. Season the sauce with salt and pepper and stir in the parsley. The filling can be made a day in advance, covered, and refrigerated.

6. Preheat the oven to 375°F.

7. For individual servings, divide the dough in half and roll each half out on a lightly floured surface until ⅛ inch thick. Invert individual ovenproof bowls onto the rolled crust and, using a sharp knife, cut circles around the outside of the bowls that are slightly larger than each bowl. Fill the bowls three-quarters of the way with the chicken mixture, making sure each serving has a nice amount of chicken, vegetables, and sauce. Carefully cap each crock with a pastry round, pressing the dough around the rim to form a seal. Brush the tops with the egg wash and season with salt and pepper. Make a small slit in the center of each using a paring knife. Alternatively, roll one large crust and use it to top a family-style pot pie in a 10-inch baking dish.

8. Transfer the pies to baking sheets and bake until the crust is golden brown and the filling is bubbly, 15 to 18 minutes for individual pot pies and 25 to 30 minutes for one large pot pie. Remove from the oven and let sit for 5 minutes before serving.

Buttermilk Fried Chicken

BUTTERMILK FRIED CHICKEN

WILD RICE WAFFLE, HONEY–PINK PEPPERCORN SAUCE

This dish is brought to you straight from Harlem. Fried chicken and waffles was invented by the singers and musicians who performed in Harlem’s storied jazz age. Those gigs would last until the early hours of the morning, when the musicians spilled out into the neighborhood’s restaurants. Hungry after a long night and still in their evening clothes and mind-sets, they found fried chicken fit the bill. At the same time, the sun would be rising, and a breakfast of waffles sounded pretty good, too. And so waffles became a bed for fried chicken, and a soul-food classic was born. I put my own riff on the dish by adding nutty wild rice to the waffles and serving the whole thing up with a sauce of honey and sweet, mildly peppery pink peppercorns.

Serves 6 to 8

Chicken

6 cups buttermilk

Kosher salt

2 teaspoons ground chile de árbol or 2 tablespoons hot sauce

2 (3- to 4-pound) chickens, each cut into 8 pieces

4 cups all-purpose flour

1 tablespoon garlic powder

1 tablespoon onion powder

1 tablespoon smoked sweet Spanish paprika

2 teaspoons cayenne

Freshly ground black pepper

Canola or peanut oil, for deep-frying

Honey–Pink Peppercorn Sauce

Wild Rice Waffles

1½ cups all-purpose flour

1½ cups whole wheat flour

1½ tablespoons sugar

1 tablespoon plus 1 teaspoon baking powder

2 teaspoons baking soda

1 teaspoon kosher salt

4 cups buttermilk

4 large eggs

½ cup canola oil

¾ cup overcooked wild rice

Unsalted butter, melted, for the waffle maker

1. To cook the chicken, whisk together 4 cups of the buttermilk, 2 tablespoons salt, and the chile de árbol in a large bowl or baking dish. Add