Name: Chicken Pot Pie
Cook time: P0Y0M0DT1H0M0.000S
Total time: P0Y0M0DT2H40M0.000S
Yield: 4 to 6 servings
Ingredients: 1 1/4 cups all-purpose flour, plus more for dusting; 1 teaspoon sugar; 1/4 teaspoon salt; 2 teaspoons chopped fresh thyme; 2 teaspoons chopped fresh chives; 1 stick cold unsalted butter, cut into small cubes; 1 teaspoon apple cider vinegar; 2 to 4 tablespoons ice water; 1 large egg; 5 cloves garlic, 2 crushed and 3 minced; 1 fresh bay leaf; 1 wide strip lemon peel; 1/2 teaspoon black peppercorns; 1/2 teaspoon coriander seeds; 1 1/2 pounds skinless, boneless chicken breasts and thighs (about 2 breasts and 2 thighs); 4 cups low-sodium chicken broth; 4 tablespoons unsalted butter; 1 onion, diced; 2 carrots, diced; 2 stalks celery, diced; 1 russet potato, diced; Kosher salt and freshly ground pepper; 1 tablespoon chopped fresh thyme; 1 tablespoon apple cider vinegar; 1/4 cup all-purpose flour; 1/2 cup heavy cream; 1/2 cup chopped fresh parsley; 1/2 cup frozen peas

Directions

Make the dough: Combine the flour, sugar, salt, thyme and chives in a food processor and pulse a few times to evenly combine. Add the butter and pulse 7 or 8 times until the butter is in pea-size bits. Add the vinegar and 2 tablespoons ice water and pulse just until the dough starts to come together into a ball. (Add 1 to 2 more tablespoons ice water if the dough is too dry.) Form the dough into a disk. Wrap in plastic wrap and refrigerate while you make the filling, at least 1 hour.
Make the filling: Pile the 2 crushed garlic cloves, bay leaf, lemon peel, peppercorns and coriander seeds on a square of cheesecloth. Bring the corners together to form a pouch and tie with a piece of kitchen twine.
Combine the chicken, chicken broth and cheesecloth pouch in a medium saucepan and bring to a boil. Reduce to a rapid simmer and cook until the chicken is cooked through, about 15 minutes. Remove the chicken to a plate using tongs. Strain the liquid through a fine-mesh sieve into a medium bowl; discard the cheesecloth pouch. Wipe out the saucepan; return the strained broth to the pan and keep at a very gentle simmer over low heat. Shred the chicken using 2 forks.
Melt the butter in a large pot or Dutch oven over medium heat. Add the onion, carrots and celery and cook, stirring occasionally, until softened, 10 to 12 minutes. Add the potato, 1 teaspoon kosher salt and 1/2 teaspoon pepper and cook until the potato is slightly softened, about 5 minutes. Add the 3 minced garlic cloves and the thyme and cook until softened, 1 minute. Add the vinegar and cook until the liquid has evaporated, about 1 minute. Stir in the flour until the vegetables are evenly coated. Pour in 1 3/4 cups of the strained chicken broth (save the rest for another use). Bring to a gentle boil and cook until thickened, 2 to 3 minutes.
Remove the pot from the heat and stir in the heavy cream. Add the shredded chicken, parsley and peas and stir to combine and heat through; season with salt and pepper. Transfer the filling to a 9 1/2-inch deep-dish pie plate and let cool until no longer steaming, about 20 minutes.
Bake the pot pie: Preheat the oven to 375˚ F. On a lightly floured surface, roll out the pie dough into an 11-inch round, about 1/8 inch thick. Place it over the filling. Roll the overhanging dough under itself and crimp the edges with your fingers. Cut vents in the top of the dough. Beat the egg and 1 teaspoon water in a small bowl. Brush the crust all over with the egg wash. Place the pot pie on a rimmed baking sheet and bake until the crust is a deep golden brown, 50 minutes to 1 hour. Let cool 20 minutes before serving.

Cook’s Note

Be careful not to overcook the vegetables on the stove or they’ll get mushy in the oven. Cook the potato just until it’s slightly softened. Make sure the filling cools before you put the crust on top so it stays flaky. If the filling is too hot, the crust will start steaming and become gummy.

Photograph by Mike Garten

Chicken Pot Pie

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Cook’s Note

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