Double-Crust Classic Chicken Pot Pie
ID: ebb7cde4...
A deeply flavorful, classic chicken pot pie made with a rich, velvety double crust and a thick, beautifully textured filling that holds its shape. By roasting and tearing the chicken, sweating the vegetables, and utilizing gelatin-rich stock, this recipe guarantees a savory comforting pie instead of a runny soup.
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🍳 烹飪流程
Prepare the pastry dough (Pâte Brisée) and let it chill in the fridge for at least 4 hours. → Sweat the carrots, celery, onion, and leeks in butter and chicken fat, then cook with flour to create a roux. → Add cold chicken stock, heavy cream, chicken, Parmesan, parsley, and peas; thicken, then cool the filling completely. → Roll out dough, line the tart pan, fill with cold filling, cover with the top crust, crimp the edges, and brush with egg wash. → Bake at 400°F for 40-50 minutes, and let cool for at least 30 minutes before slicing.
烹飪步驟
簡短烹飪順序
Prepare the pastry dough (Pâte Brisée) and let it chill in the fridge for at least 4 hours. → Sweat the carrots, celery, onion, and leeks in butter and chicken fat, then cook with flour to create a roux. → Add cold chicken stock, heavy cream, chicken, Parmesan, parsley, and peas; thicken, then cool the filling completely. → Roll out dough, line the tart pan, fill with cold filling, cover with the top crust, crimp the edges, and brush with egg wash. → Bake at 400°F for 40-50 minutes, and let cool for at least 30 minutes before slicing.
開場介紹
A deeply flavorful, classic chicken pot pie made with a rich, velvety double crust and a thick, beautifully textured filling that holds its shape. By roasting and tearing the chicken, sweating the vegetables, and utilizing gelatin-rich stock, this recipe guarantees a savory comforting pie instead of a runny soup.
步驟 1
Wash and dice the onion, carrots, celery, and thin-sliced leeks into similar medium-sized pieces. Set aside.
步驟 2
Prepare roasted chicken breasts and thighs, then shred them by hand rather than cubing to yield better rustic mouthfeel.
步驟 3
In a Dutch oven, melt 4 tbsp of unsalted butter and 2 tbsp of chicken fat over low-medium heat. Add the diced onion, carrots, celery, leeks, garlic, fresh thyme, salt, and black pepper. Sweat the vegetables for 5 to 6 minutes without coloring.
步驟 4
Stir in 1/2 cup of all-purpose flour and 2 tsp of chicken bouillon powder. Cook and stir continuously for about 2 minutes to cook out the raw flour taste.
步驟 5
Pour in 2 1/2 cups of cold gelatinous chicken stock and 1/2 cup of heavy cream. Stir well and bring the mixture to a simmer to thicken.
材料清單
重要提醒
Use cold stock and cream when adding to the hot roux to prevent lumps of flour from clumping.
Hand-tearing the chicken instead of cubing it gives the filling a much better texture and mouthfeel.
The cooked pot pie filling must be cooled completely before assembling the pie, otherwise it will melt the butter in the crust and make it soggy.
Do not serve chicken pot pie immediately out of the oven. Let it cool for at least 30 minutes so the gelatin in the stock sets, ensuring neat slices that hold together.
A deep tart pan with high fluted sides is highly recommended to yield beautiful rustic fluted edges.
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