This is my new favorite chicken pot pie. The flavors are perfect.
For the crust:
21⁄2 cups all purpose flour
pinch of salt
8 oz unsalted butter, cut to 1⁄2” cubes
1⁄4 cup finely grated Parmesan cheese
2 to 4 oz ice water
For the roast chicken:
3 lbs bone-in, skin-on chicken thighs, rinsed, patted dry
2 tablespoons olive oil
1⁄2 teaspoon paprika
1⁄2 teaspoon granulated garlic
1 teaspoon Kosher salt
1⁄2 teaspoon ground black pepper, for seasoning
For the filling:
6 tablespoons unsalted butter
1 large onion, chopped fine
ground black pepper
3 medium carrots, peeled, cut crosswise to 1⁄4” pieces
1 small fennel bulb, cut into quarters, sliced crosswise to 1⁄4” pieces
1 parsnip, peeled, cut crosswise to 1⁄4” pieces
4 cloves of garlic, minced
1/4 cup dry sherry
6 tablespoons flour
4 cups chicken stock
1/2 cup milk
4 cups roasted chicken, torn to bite-size pieces
3/4 cup frozen peas
2 teaspoons chopped fresh thyme
3 tablespoons finely chopped fresh Italian parsley leaves
1 egg, for egg wash
- For the crust, combine flour, salt, butter, and cheese in work bowl of a food processor tted with the pastry blade.
- Pulse a few times until the mixture resembles fine gravel.
- Add the water a few tablespoons at a time until the dough comes together and forms a ball.
- Remove from food processor, form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes or until ready to use.
- For the roast chicken, preheat oven to 325°F.
- In a large bowl, slather chicken with olive oil and seasonings and set on a rack in a roasting pan.
- Roast until the skin is golden and crispy and a thermometer inserted into the thickest part of the thigh reaches 165°F, 45–60 minutes.
- Set aside to cool.
- When cool enough to handle, remove the skin, pull the meat from the bones, and tear into bite-size pieces.
- For the filling, heat the butter in a Dutch oven over medium-high heat.
- When the butter has melted, add the onion, 1⁄2 teaspoon salt, and a dash of ground black pepper and cook until soft, about 3 minutes.
- Add carrots, fennel, and parsnip, and cook until the vegetables are brightly colored, 2–3 minutes.
- Add garlic and, when fragrant, stir in flour.
- Cook for about 5 minutes, stirring constantly. Add sherry and scrape up any bits stuck to the pan.
- When liquid has almost evaporated, stir in stock and milk, and stir until thickened, about 10 minutes or until the sauce coats the back of a spoon. If sauce is too thick, add chicken stock to reach desired consistency.
- Remove from heat, stir in chicken, peas, herbs, 1 tablespoon salt, and 1⁄2 teaspoon ground black pepper (or to taste).
- To assemble, preheat oven to 350°F. 1
- On a lightly floured surface, roll the dough to a 1⁄4” thick rectangle about 15”x11”.
- If using individual ramekins, cut 6 circles in the shape of the ramekins plus an extra 1” around the circumference of the dishes. If using a single baking dish, cut to that shape leaving an extra 1” around the sides.
- Pour filling into the ramekins or a 9”x13” pan or similarly sized shallow baking dish.
- Lay dough over the filling and trim to 1⁄2” from the edge of the pan.
- Fold the overhang under itself to create a lip around the edge of the pan and use your fingers to flute the edges (or use the tines of a fork to create an attractive edge). Alternatively, tuck the overhang dough into the side of the pan.
- Cut 4–6 1” vent holes in a large pie or a 1” vent hole in a smaller pie.
- In a small bowl, lightly beat egg with 1 tablespoon water. Lightly brush pie crust with beaten egg.
- Bake pie until the crust is golden brown and lling is bubbly, about 60 minutes for large pies, 45–50 minutes for smaller pies.
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