Chicken Pot Pie with Lattice Crust
ID: 17d19ab0...
A comforting, classic chicken pot pie elevated with a beautiful separately-baked lattice crust. This technique ensures a perfectly crisp, flaky pastry top with no soggy bottoms, paired with a rich and creamy chicken vegetable filling.
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🍳 調理の流れ
Season and bake the chicken breasts at 375°F until cooked through. → Prepare the pastry crust dough and let it chill in the refrigerator. → Sauté onions and garlic, then add flour and chicken stock to create a thick gravy. → Chop the chicken and stir it into the gravy along with the peas, blanched carrots, pearl onions, heavy cream, and parsley. → Roll out the dough, weave a lattice pattern, cut into rounds, and bake separately at 400°F until golden. → Ladle the filling into bowls and top with the crispy lattice pastry.
調理手順
簡単な手順
Season and bake the chicken breasts at 375°F until cooked through. → Prepare the pastry crust dough and let it chill in the refrigerator. → Sauté onions and garlic, then add flour and chicken stock to create a thick gravy. → Chop the chicken and stir it into the gravy along with the peas, blanched carrots, pearl onions, heavy cream, and parsley. → Roll out the dough, weave a lattice pattern, cut into rounds, and bake separately at 400°F until golden. → Ladle the filling into bowls and top with the crispy lattice pastry.
イントロ
A comforting, classic chicken pot pie elevated with a beautiful separately-baked lattice crust. This technique ensures a perfectly crisp, flaky pastry top with no soggy bottoms, paired with a rich and creamy chicken vegetable filling.
ステップ 1
Drizzle chicken breasts with olive oil and season both sides with salt, coriander, black pepper, and chili powder. Bake in the oven at 375°F (190°C) until the internal temperature reaches 170°F (77°C), then set aside to rest.
ステップ 2
Make the pastry dough: In a food processor, pulse 1 1/4 cups flour, 1/4 tsp kosher salt, and 8 tbsp cold diced butter until pea-sized. Add a squeeze of lemon juice and drizzle in 3 tbsp ice water while pulsing. Press the shaggy dough together on a floured surface, wrap in plastic, and chill in the fridge for 15-20 minutes.
ステップ 3
Prep your vegetables by finely dicing the onions, carrots, and flat-leaf parsley.
ステップ 4
In a large pot, melt 1/2 cup olive oil and 5 tbsp butter over medium heat. Add diced onions and 1/4 tsp salt, and cook until translucent. Stir in minced garlic.
ステップ 5
Blanch the diced carrots in a small pot of boiling salted water for 2 minutes to soften them slightly, then drain.
材料リスト
重要なメモ
Baking the lattice crust separately on a baking sheet guarantees a perfectly crispy, flaky pastry and prevents it from getting soggy from the hot filling.
Keep the butter and water ice-cold when making the pastry dough to ensure a flaky crust.
Let the cooked chicken rest for at least 20 minutes before cutting to keep the meat juicy.
If preparing in advance, you can keep the cooked filling and baked lattices separate, then warm the filling in oven-safe bowls at 350°F for 10 minutes before placing the crust on top and serving.
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