Roasted Chicken Pot Pie by Tiffani Thiessen

This is my new favorite chicken pot pie. The flavors are perfect.

Serves 6

You will need:
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
Kosher salt
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.