Completely Homemade Chicken Pot Pie
ID: 01fc03e1...
An elevated, completely from-scratch version of the classic chicken pot pie. Featuring succulent slow-roasted chicken, rich gelatinous homemade stock, and a flaky sour cream pie crust, this recipe delivers maximum flavor and perfect texture without being soggy.
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🍳 Cooking Flow
Cure the chicken overnight with dry brine and roast it low and slow. → Roast chicken backs and feet, then slow-cook them with water for 8 hours to make gelatin-rich stock. → Make the sour cream pie dough and chill it in the fridge. → Sauté aromatics and potatoes, build a roux, deglaze with sherry, and simmer with stock before stirring in the chicken and peas. → Assemble the pies in ramekins, top with pie crust, and bake at 405°F (205°C) for 25 minutes.
Cooking Steps
Brief Cooking Order
Cure the chicken overnight with dry brine and roast it low and slow. → Roast chicken backs and feet, then slow-cook them with water for 8 hours to make gelatin-rich stock. → Make the sour cream pie dough and chill it in the fridge. → Sauté aromatics and potatoes, build a roux, deglaze with sherry, and simmer with stock before stirring in the chicken and peas. → Assemble the pies in ramekins, top with pie crust, and bake at 405°F (205°C) for 25 minutes.
Introduction
An elevated, completely from-scratch version of the classic chicken pot pie. Featuring succulent slow-roasted chicken, rich gelatinous homemade stock, and a flaky sour cream pie crust, this recipe delivers maximum flavor and perfect texture without being soggy.
Step 1
Coat the whole chicken generously with the dry brine seasoning mixture. Place it on a wire rack on a sheet pan, and refrigerate uncovered to cure for 12 to 24 hours.
Step 2
Make the stock: Arrange chicken backs and feet on a sheet tray. Roast at 450°F (230°C) for 25-30 minutes. Transfer the bones and pan drippings into a slow cooker, add 3 quarts of water, and cook on low for 8 hours. Strain and refrigerate.
Step 3
Slow-roast the chicken: Cook the cured whole chicken at 285°F (140°C) for 2.5 to 3 hours until the breast reaches 165°F (74°C) and the leg is 175°F (79°C). Let it rest for 30 minutes, then shred all the meat and set aside.
Step 4
Prep all your aromatic vegetables: onion, garlic, celery, carrots, leeks, fennel, and Yukon gold potatoes into medium dices.
Step 5
Prepare the pie crust: Combine flour, salt, and cold sliced butter in a food processor. Pulse for 15 seconds until pebbly. Add sour cream and one egg, and process until it clumps. Gently press the dough into a cohesive mass, wrap in plastic, and refrigerate for 20 minutes.
Ingredients List
Important Notes
Using chicken feet in the stock provides natural gelatin, which gives the sauce a luscious body without needing excess flour.
Dry brining the whole chicken and slow-roasting it at a low temperature keeps both the breast and thigh meat incredibly juicy and flavorful.
Sour cream and egg added to the pie crust make the dough extremely pliable, tender, and flaky, far surpassing standard butter crusts.
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