Double-crust Chicken Pot Pie

Chicken Pot Pie, when done right, is one of the best comfort foods that the USA has to offer. The thing is, most of what I’ve seen on the internet yields a runny, almost soupy filling and single layer of crust (which is arguably the best part). We’re going to change a couple things to make what Mee-Maw used to make A LOT tastier. Let’s bake. 🤘🏼Adam

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Stuff I Use...

My Deep Tart Pans (9.5x2 inch)

Granite Mortar & Pestel

Parchment Paper

9-inch Springform Pan

My Cookware Set

My Dutch Oven

My Induction Burner

Deli Containers

Large Mason Jars (32oz, wide mouth)

Rust-proof Mason Jar Lids

Portable Single-burner Stove

Butane Torch

Butane Canisters

Coarse Reinforced Strainer

Fine Mesh Reinforced Strainer

Sheet Trays

The BEST Smash Burger Spatula

Cutting Board Scraper

Ice Cream Maker

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Yield: 1 pie, 6-8 slices

Print

The BEST Chicken Pot Pie

Prep time: 50 MinCook time: 1 H & 30 MInactive time: 2 H & 20 MTotal time: 4 H & 40 M

Ingredients

The Pie Dough

• 2 cups (250g) Bread Flour
• 2 1/5 sticks (205g) Unsalted Butter
• 1/3 tsp (3g) Kosher Salt
• • • About 1/4 cup (70-85g) Ice Water, more if needed

The Pie Filling

• Pie Dough x2
• 1 whole Chicken, 4 cups of meat separated
• 2 Tbsp Chicken Fat (from cooked chicken)
• 4 Tbsp Unsalted Butter
• 1 Small Leek, cleaned and sliced thin
• 1 medium Onion, diced
• 3 Celery Stalks, diced
• 3 small Carrots, diced
• 2 tsp Kosher Salt, more to taste
• 2 tsp Black Pepper
• 3 cloves Garlic, minced
• 1/2 cup AP Flour
• 2 1/2 cups Chicken Stock
• 1/2 cup Heavy Cream
• 2/3 cup Parmesan Cheese, grated
• 1 1/2 cup Frozen Peas
• 1/3 cup Parsley, chopped
• 2 tsp Fresh Thyme

Instructions

The Pie Dough

1. Stick the bowl of your stand mixer and paddle attachment in the freezer 20 minutes before making the crust.
2. To an ice cold stand mixer bowl, add the flour, butter and salt. Mix on low speed until the butter and flour are well incorporated. You want something that resembles coarse sand with a few medium clumps. This could take 3-5 minutes.
3. Once your dough has just come together into a lumpy mass, dust your work surface with flour and shape the dough into an oversized burger-like form.
4. Cover with plastic wrap tightly and chill in the fridge for at least two hours, or even better, overnight.
5. After resting the dough in the fridge, roll the first crust out to about 1/8th of an inch thick. Set on a sheet tray and refrigerate while you work on the second crust.
6. For the second crust, roll it out to a 1/8 inch thickness and cut out a circle that is large enough to cover the top of the pie with a 1 inch overhang.
7. Follow the remaining instructions to build your chicken pot pie.

The Pie Filling

1. Over medium heat, melt the chicken fat (or butter) in a large skillet. Add the onions, leeks, carrots, celery and garlic, then season with salt and pepper. Sweat the vegetables until the onions become translucent, roughly 5 minutes.
2. Sprinkle the flour into the mix, then stir until it has coated all of the vegetables then cook for 2 minutes.
3. Add the reserved chicken and parmesan cheese and mix. Whisk in the chicken stock and cream and simmer for 2 minutes until a viscous gravy-like consistency is achieved.
4. Stir in the thawed frozen peas, thyme and parsley, then remove from the heat. Taste the mixture and adjust seasoning. Allow the mixture to cool fully before using.

To Build The Pie...

1. Preheat the oven to 400F (204c). Place the pie on a baking sheet.
2. Spoon in the chilled filling to near the top of the pie then cover with the top crust.
3. Cover the pie with the top crust, crimp the edges to seal, slice a few air holes on top then brush it with eggwash. Bake for 30-40 minutes, until golden browned and the crust has set.
4. Remove the pie from the oven and allow it to cool for 15 minutes before unmolding.
5. Slice the pie in pieces and serve hot!

Adam's Notes

• To make this easier, I recommend making the pie dough the day before you want to make your pie. This dough recipe can be frozen and stored in a ziplock bag in the freezer for up to 3 months then thawed for 1 day in the fridge before using. I like to keep some on deck when possible.
• It is always better to work with cold pie dough. Be sure to refrigerate your dough as you roll it out and/or while you’re waiting for the pie filling to cool.

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