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CHICKEN POT PIE

Picture for CHICKEN POT PIE

3,811,394 views  The autumnal equinox has long since passed, the fall is upon us, and we must pay tribute. And how better than with a bubbling-hot, veggie-packed, rib-sticking chicken pot pie? Pumpkins are passé, apple-picking is pointless: let's prevent a prosaic pie and properly celebrate the season.

US

original

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INGREDIENTS

For the Stock

For the Stock

Chicken

1 whole Chicken

Vegetable or canola oil

Vegetable or canola oil

Celery, chopped

Celery, chopped

Carrots, peeled and chopped

Carrots, peeled and chopped

Onion, chopped half

in Onion, chopped half

Parsnips, peeled and chopped

Parsnips, peeled and chopped

Turnips, peeled and chopped

Turnips, peeled and chopped

Leeks, chopped

Leeks, chopped

Lemon grass, chopped

Lemon grass, chopped

Head garlic, chopped half

1 in Head garlic, chopped half

Fennel fronds (optional), chopped

Fennel fronds (optional), chopped

peppercorn

1 tbsp peppercorn

Few sprigs of fresh parsley

Few sprigs of fresh parsley

Few sprigs of thyme

Few sprigs of thyme

bay leaves

2 bay leaves

For the Pie Crust

For the Pie Crust

of all purpose flour

150 g of all purpose flour

kosher salt

1 tsp kosher salt

(113 g) refrigerator cold butter

1 stick (113 g) refrigerator cold butter

ice cold water

50 g ice cold water

Egg, beaten

1 Egg, beaten

For the Filling

For the Filling

Chicken (white meat), cubed

Chicken (white meat), cubed

butter

4 tbsp butter

onion, chopped

0.5 onion, chopped

Celery , chopped

Celery , chopped

Carrots, chopped

Carrots, chopped

Parsnips, chopped

Parsnips, chopped

thyme, chopped

1 tbsp thyme, chopped

all purpose flour

4 tbsp all purpose flour

white wine (or dried sherry)

¼ cup white wine (or dried sherry)

chicken stock

2 cups chicken stock

Kosher salt

Kosher salt

Freshly ground black pepper

Freshly ground black pepper

parsley, chopped

2 tbsp parsley, chopped

frozen peas

½ cup frozen peas

heavy cream

¼ cup heavy cream

For the Frozen Filling

For the Frozen Filling

Chicken (dark meat), cubed

Chicken (dark meat), cubed

Vegetable Oil

Vegetable Oil

onion, chopped

0.5 onion, chopped

Celery , chopped

Celery , chopped

Carrots, chopped

Carrots, chopped

Parsnips, chopped

Parsnips, chopped

thyme, chopped

1 cup thyme, chopped

chicken stock

2 cups chicken stock

Kosher salt

Kosher salt

Freshly ground black pepper

Freshly ground black pepper

parsley, chopped

2 tbsp parsley, chopped

frozen peas

½ cup frozen peas

cornstarch

2 ½ tbsp cornstarch

cold chicken stock

½ cup cold chicken stock

Egg, beaten

1 Egg, beaten

DIRECTIONS

1.

For the Chicken Stock

1.

Start by breaking down chicken by removing the spine and placing a snip at the base of the breast bone before flattening it out. Remove the wings by placing a radial cut along the base of the joint. Remove the legs by cutting between the breast and the thigh. Next, remove the skin from each piece and saving. Finally, remove the white meat from the breast bone by finding the breast bone and making shallow cuts alongside until the breast is removed. Repeat on the other side.

Chicken

1 whole Chicken

2.

Remove the skin from the thigh and drumstick. Place a cut along with the fat between the thigh and drumstick. Then, run a knife along the drumstick to scrape off all of the meat. For the thigh, there is a single bone that needs to be cut under to separate the meat. Reserve all the bones and skin.

3.

Cut all the meat into bite-size pieces and separate the white meat (day of pie) from the dark meat (freezer pie). Place in the refrigerator until ready to use.

4.

Cut the chicken spine and carcass into manageable pieces. Gather into a pile and toss in a neutral-flavored oil like vegetable or canola oil. Space out evenly on a generously greased rack set in aluminum lined rimmed baking sheet and roast at 400°F for 1 hour or until deeply brown.

Vegetable or canola oil

Vegetable or canola oil

5.

Into a large stockpot (or instant pot), fill with roughly peeled and chopped carrots, celery, onion, parsnips, turnips, leeks, lemongrass, a whole head of garlic chopped in half, fennel fronds (optional), peppercorns, few sprigs of fresh parsley, few sprigs of thyme, bay leaves, and the roasted chicken parts.

Celery, chopped

Celery, chopped

Carrots, peeled and chopped

Carrots, peeled and chopped

Onion, chopped half

Onion, chopped half

Parsnips, peeled and chopped

Parsnips, peeled and chopped

Turnips, peeled and chopped

Turnips, peeled and chopped

Leeks, chopped

Leeks, chopped

Lemon grass, chopped

Lemon grass, chopped

Head garlic, chopped half

1 in Head garlic, chopped half

Fennel fronds (optional), chopped

Fennel fronds (optional), chopped

peppercorn

1 tbsp peppercorn

Few sprigs of fresh parsley

Few sprigs of fresh parsley

Few sprigs of thyme

Few sprigs of thyme

bay leaves

2 bay leaves

6.

Fill with water and let simmer slowly for 4-24 hours, or 60 minutes in a pressure cooker.

7.

If using a pressure cooker, remove the pressure from the pot and drain through a fine-mesh strainer. Set aside until ready to use.

8.

For the Pie Crust

1.

Start by combining all-purpose flour, kosher salt, and refrigerator-cold butter. Using 2 knives or a pastry cutter, mash the butter into pea-size pieces.

of all purpose flour

150 g of all purpose flour

kosher salt

1 tsp kosher salt

(113 g) refrigerator cold butter

1 stick (113 g) refrigerator cold butter

2.

Slowly add 1-2 tablespoons of flour mixture into ice-cold water as necessary.

ice cold water

50 g ice cold water

3.

Using a rubber spatula, begin bringing everything together and eventually use your hands to massage everything into one cohesive ball of dough. Make sure not to over-knead leading to a tough pie crust. Once it holds its shape, wrap in plastic wrap tightly pressing into a disc and refrigerating for at least 1 hour.

4.

If using a food processor, combine all-purpose flour, kosher salt, fix the shredder disc, and feed a frozen stick of butter through the feeding tube. Repeat steps 2-3.

of all purpose flour

150 g of all purpose flour

kosher salt

1 tsp kosher salt

(113 g) refrigerator cold butter

1 stick (113 g) refrigerator cold butter

5.

Remove the dough from the fridge and place onto a generously floured work surface along with flouring the dough and beginning to bang out the dough with a rolling pin repeatedly until the dough is double its size.

6.

Begin rolling the dough out until it is about ⅛ of an inch thick. Using a plate, cut the dough into the desired shape, and optionally cut heart shape pieces out.

7.

Place onto a parchment-lined rimmed baking sheet and refrigerate for at least 30 minutes.

8.

Brush the crust down with a beaten egg, place the heart cut-outs back on top, and sprinkle with flaky salt.

Egg, beaten

1 Egg, beaten

9.

Bake at 375°F for 10-15 minutes or until lightly golden brown. Let cool completely on a wire rack.

10.

For the Chicken Pot Pie

1.

Start by melting butter in a 10” cast iron skillet. Once sizzling and foamy, add in the chicken breast (white meat) and sautée for 2-3 minutes. Remove and set aside.

Chicken (white meat), cubed

Chicken (white meat), cubed

butter

2 tbsp butter

2.

Add in more butter, once melted add in ½ a chopped onion and sautée for 2-3 minutes before adding chopped aromatic vegetables like celery, carrots, and parsnips. Sautée over medium heat for 5 minutes.

butter

2 tbsp butter

onion, chopped

0.5 onion, chopped

Celery , chopped

Celery , chopped

Carrots, chopped

Carrots, chopped

Parsnips, chopped

Parsnips, chopped

3.

Once is has softened and the color has developed, add in chopped thyme and sautée for 30 seconds.

thyme, chopped

1 tbsp thyme, chopped

4.

To thicken, add all-purpose flour and sautée together for 1-2 minutes before optionally deglazing with white wine or dry sherry. Cook for 1 minute or until the alcohol smell is gone.

all purpose flour

4 tbsp all purpose flour

white wine (or dried sherry)

¼ cup white wine (or dried sherry)

5.

Slowly add in chicken stock by pouring small splashes at a time mixing until a thick paste is formed before adding more stock.

chicken stock

2 cups chicken stock

6.

Add the chicken back to the skillet and bring to a simmer for 5 minutes before adding a few pinches of kosher salt and a few twists of freshly ground black pepper.

Kosher salt

Kosher salt

Freshly ground black pepper

Freshly ground black pepper

7.

Kill the heat and add in freshly chopped parsley, frozen peas, and heavy cream. Mix until thoroughly combined. Taste for seasoning then set aside covered while making the pie crust.

parsley, chopped

2 tbsp parsley, chopped

frozen peas

½ cup frozen peas

heavy cream

¼ cup heavy cream

8.

Gently shuffle the cooled pie crust onto the top of the filling and bake at 400°F for 10 minutes.

9.

Let cool before slicing and serving.

10.

For the Frozen Dark Meat Chicken Pot Pie

1.

Start by cutting the dark meat into bite-size pieces.

Chicken (dark meat), cubed

Chicken (dark meat), cubed

2.

Place into a pan and sautée in a little oil until the chicken has developed a little color.

Vegetable Oil

Vegetable Oil

3.

Add in the aromatics and then the stock and let everything simmer for about 20 minutes.

onion, chopped

0.5 onion, chopped

Celery , chopped

Celery , chopped

Carrots, chopped

Carrots, chopped

thyme, chopped

1 cup thyme, chopped

chicken stock

2 cups chicken stock

frozen peas

½ cup frozen peas

4.

To thicken, mix together cornstarch and cold chicken stock until completely homogenous.

cornstarch

2 ½ tbsp cornstarch

cold chicken stock

½ cup cold chicken stock

5.

Slowly stream in the cornstarch and chicken stock while mixing the filling and cook for 3 minutes. Season to taste and add in chopped parsley then set aside to cool.

Kosher salt

Kosher salt

Freshly ground black pepper

Freshly ground black pepper

parsley, chopped

2 tbsp parsley, chopped

6.

**For the frozen pies, use the scrapes of the dough from earlier or double up the pie crust recipe and cut little rounds out of the dough. Make sure the rounds are a little larger than the intended serving vessels. Use ramekins for this method.

7.

Fill each ramekin with an even amount of filling before topping off with the crust.

8.

Wrap in plastic wrap and freeze up to 3 months.

9.

When ready to bake, unwrap and bake 400°F for about 30 minutes, wrap in plastic wrap then unwrap, make 3 small cuts into the crust, and brush with a beaten egg before baking for additional 20 minutes until golden brown.

Egg, beaten

1 Egg, beaten

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