The Best Chicken Pot Pie Ever
ID: c92b52c8...
This ultimate chicken pot pie features a rich, creamy chicken and vegetable filling encased in an incredibly buttery, flaky, double-layered pie crust. Utilizing homemade chicken stock and a touch of vodka in the dough, it stands as the perfect, deeply comforting dish for any cozy gathering.
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🍳 Cooking Flow
Season, butter, and roast the whole chicken, then shred the meat and save the bones and pan drippings. → Pressure cook the chicken carcass with vegetables and pan drippings to make a rich, flavorful homemade stock. → Mix the flour and cold butter, adding ice water and vodka, then laminate, divide, and chill the dough. → Cook the vegetables, thicken with flour and stock, and fold in the cream, shredded chicken, and peas before chilling the filling. → Assemble the pie in a glass dish with bottom and top crusts, brush with egg wash, vent, chill, and bake until golden brown.
Cooking Steps
Brief Cooking Order
Season, butter, and roast the whole chicken, then shred the meat and save the bones and pan drippings. → Pressure cook the chicken carcass with vegetables and pan drippings to make a rich, flavorful homemade stock. → Mix the flour and cold butter, adding ice water and vodka, then laminate, divide, and chill the dough. → Cook the vegetables, thicken with flour and stock, and fold in the cream, shredded chicken, and peas before chilling the filling. → Assemble the pie in a glass dish with bottom and top crusts, brush with egg wash, vent, chill, and bake until golden brown.
Introduction
This ultimate chicken pot pie features a rich, creamy chicken and vegetable filling encased in an incredibly buttery, flaky, double-layered pie crust. Utilizing homemade chicken stock and a touch of vodka in the dough, it stands as the perfect, deeply comforting dish for any cozy gathering.
Step 1
Pat the whole chicken dry with paper towels to remove excess moisture. Season the inner cavity with 1 tablespoon of kosher salt.
Step 2
In a bowl, combine 1 stick of room-temperature unsalted butter, garlic powder, black pepper, thyme, lemon zest, and salt. Rub this compound butter thoroughly over the entire chicken and under the skin of the breast and thighs.
Step 3
Stuff the chicken cavity with lemon quarters, chopped onion, and halved garlic. Tie the chicken legs together with butcher's twine, tuck the wings under, and place the chicken onto a roasting rack inside a roasting pan.
Step 4
Roast in a preheated oven at 400°F (200°C) for 60 to 80 minutes, depending on the bird's size, until a thermometer inserted into the thickest part of the thigh reads 165°F (75°C). Rest the chicken for at least 20 minutes.
Step 5
Carve and shred the chicken meat into 1/2-inch pieces. Separate and save the meat in an airtight container in the fridge. Place the bones, carcass, and skin into a stockpot.
Ingredients List
Important Notes
Thoroughly drying the chicken skin ensures the seasoned compound butter adheres well instead of slipping off.
Using cold vodka in the pie dough limits gluten development, which keeps the baked crust exceptionally tender and flaky.
Smashing butter pieces into the size of flat lima beans rather than peas creates larger pockets of steam, yielding a flakier crust.
Make sure the chicken stock is at room temperature when adding it to the roux to prevent seizing and clumping.
Avoid frozen mixed vegetable bags for the filling; stick to fresh diced vegetables and add only frozen peas at the very end to retain structure.
Baking the pie in a glass pie dish lets you monitor bottom browning easily and helps avoid a soggy bottom crust.
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