The Ultimate Homemade Chicken Pot Pie
ID: 43bb0632...
An incredibly rich, restaurant-quality chicken pot pie made entirely from scratch. It features a flaky puff pastry crust and a deeply savory filling enhanced with a mushroom-fortified chicken stock, roasted chicken, and crispy chopped chicken skin.
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🍳 Cooking Flow
Roast a spatchcocked whole chicken at 425°F until the skin is crispy and the meat is cooked through, then shred the meat and finely chop the crispy skin. → Rehydrate dried mushrooms in hot chicken stock, squeeze out the liquid to make a fortified broth, and chop the mushrooms. → Sauté the ham, then cook onions, carrots, garlic, and mushrooms in butter. Stir in flour, followed by milk, cream, and the fortified stock to create a thick gravy. → Combine the shredded chicken, crispy skin, ham, peas, and gravy, then pour the filling into a cast-iron skillet. → Cover with puff pastry, brush with heavy cream, score the top, and bake at 400°F for 20 minutes, then at 350°F for 20-25 minutes.
Cooking Steps
Brief Cooking Order
Roast a spatchcocked whole chicken at 425°F until the skin is crispy and the meat is cooked through, then shred the meat and finely chop the crispy skin. → Rehydrate dried mushrooms in hot chicken stock, squeeze out the liquid to make a fortified broth, and chop the mushrooms. → Sauté the ham, then cook onions, carrots, garlic, and mushrooms in butter. Stir in flour, followed by milk, cream, and the fortified stock to create a thick gravy. → Combine the shredded chicken, crispy skin, ham, peas, and gravy, then pour the filling into a cast-iron skillet. → Cover with puff pastry, brush with heavy cream, score the top, and bake at 400°F for 20 minutes, then at 350°F for 20-25 minutes.
Introduction
An incredibly rich, restaurant-quality chicken pot pie made entirely from scratch. It features a flaky puff pastry crust and a deeply savory filling enhanced with a mushroom-fortified chicken stock, roasted chicken, and crispy chopped chicken skin.
Step 1
Prepare the chicken by spatchcocking it: use kitchen shears to cut out the spine, lay the chicken flat skin-side up, press firmly on the breastbone to crack it flat, and tuck the wings behind the head.
Step 2
Line a baking sheet with foil and place a wire rack on top. Place the chicken on the rack, pat the skin completely dry with paper towels, coat lightly with olive oil, and season generously with salt and pepper.
Step 3
Roast the chicken in a preheated oven at 425°F (220°C) for 30 to 45 minutes, or until the skin is golden-brown and crispy and the internal temperature reaches 165°F (74°C).
Step 4
Remove the chicken from the oven. Gently peel off all the crispy skin and let it cool, then finely chop it into small crispy bits. Shred all the meat off the bones and mix it together.
Step 5
In a saucepan, bring 2 cups of chicken stock to a light boil, turn off the heat, then add the dried morel mushrooms, dried chanterelle mushrooms, and bay leaves. Cover with foil and let rehydrate for 15 to 20 minutes.
Ingredients List
Important Notes
Patting the chicken skin completely dry before roasting is crucial to getting ultra-crispy skin.
Do not skip rehydrating the dried mushrooms; the resulting mushroom-fortified chicken stock adds an intense umami flavor to the gravy.
Make sure to squeeze the juices from the rehydrated mushrooms back into the stock pot to capture all the concentrated flavor.
Baking at a higher temperature first (400°F) helps puff up the pastry, while lowering it (350°F) ensures the pastry cooks through without burning.
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