Chicken Pot Pie Recipe (Completely Homemade + Shortcut Options)

Ingredients

• 1 piece Whole Chicken (about 3‑4 lb (1.5‑1.8 kg), preferably organic)
• 15 g Salt (for dry brine)
• 5 g Granulated Sugar (for dry brine)
• 3 g Poultry Seasoning (blend of sage, thyme, marjoram, etc.)
• 5 g Garlic Powder (for dry brine)
• 5 g Black Pepper (freshly ground, for dry brine and final seasoning)
• 2 kg Chicken Backs (about three 1‑lb packs)
• 1.5 kg Chicken Feet (key for gelatin‑rich stock, found at Asian markets)
• 400 g All-Purpose Flour (for pie crust)
• 115 g All-Purpose Flour (for roux)
• 8 g Salt (for crust dough)
• 170 g Unsalted Butter (cold, sliced thin for crust)
• 113 g Unsalted Butter (for sautéing vegetables)
• 85 g Sour Cream (adds tenderness to crust)
• 2 pcs Large Egg (1 for dough, 1 for egg wash)
• 225 g Onion (medium dice)
• 10 g Garlic (minced)
• 115 g Celery (medium dice)
• 115 g Carrot (medium dice)
• 75 g Leek (thinly sliced)
• 75 g Fennel Bulb (thinly sliced, adds subtle anise flavor)
• 250 g Yukon Gold Potatoes (medium dice)
• 150 ml Dry Sherry (adds nutty sweetness, can substitute dry white wine)
• 140 g Frozen Peas (add at end of cooking)
• 1 g Fresh Thyme Leaves (minced, added at end)
• 15 ml Heavy Cream (mixed with egg for egg wash)

Instructions

1. Mix Dry Brine

   Combine 15 g salt, 5 g sugar, 3 g poultry seasoning, 5 g garlic powder, and 5 g black pepper in a small bowl and stir until evenly blended.

   Time: PT5M

2. Apply Brine to Chicken

   Pat the whole chicken dry, then rub the dry‑brine mixture all over the skin, making sure to coat the cavity as well. Place the chicken on a rack set over a tray.

   Time: PT5M

3. Refrigerate for Brine Cure

   Leave the brined chicken uncovered in the refrigerator for at least 12 hours, preferably 24 hours, to allow the seasoning to penetrate and the skin to dry.

   Time: PT12H

4. Roast Bones and Feet

   Preheat oven to 450°F (230°C). Spread 2 kg chicken backs and 1.5 kg chicken feet on a sheet tray and roast for 25‑30 minutes until lightly browned.

   Time: PT30M

   Temperature: 450°F

5. Make Gelatin‑Rich Stock

   Transfer roasted bones and feet to the Instant Pot, add enough water to reach 3 kg total (about 3 L). Set to Slow Cook on low for 8 hours.

   Time: PT8H

6. Strain and Chill Stock

   After 8 hours, strain the stock through a fine‑mesh sieve into a large container. Cool quickly in an ice bath, then refrigerate until the fat solidifies on top; skim off and discard.

   Time: PT30M

7. Roast the Brined Chicken

   Preheat oven to 285°F (140°C). Place the brined chicken on a rack and roast for 2.5‑3 hours, or until the leg reaches 175°F and the breast 165°F.

   Time: PT3H

   Temperature: 285°F

8. Rest the Cooked Chicken

   Remove the chicken from the oven, tent loosely with foil, and let rest for 30 minutes before shredding.

   Time: PT30M

9. Prepare Vegetables

   Dice onion, celery, carrot, and Yukon Gold potatoes (medium dice). Mince garlic. Slice leeks and fennel thinly.

   Time: PT15M

10. Make Pie Crust Dough

    In a food processor, combine 400 g flour, 8 g salt, and 170 g cold butter. Pulse 15 seconds until crumbly. Add 85 g sour cream and 1 egg, then pulse 25‑30 seconds until a golden dough forms.

    Time: PT1M

11. Knead and Chill Dough

    Turn dough onto a lightly floured board, knead gently for ~15 seconds to bring together. Wrap in plastic wrap and refrigerate 20 minutes.

    Time: PT22M

12. Sweat Vegetables

    Heat 113 g butter in a 6.5‑qt Dutch oven over medium‑high. Add onion, garlic, celery, carrot, leek, and fennel with a pinch of salt. Cook, stirring, for 5‑6 minutes until softened.

    Time: PT6M

13. Add Potatoes

    Stir in 250 g diced Yukon Gold potatoes and cook an additional 3‑4 minutes, allowing them to coat with butter without sticking.

    Time: PT4M

14. Create Roux

    Sprinkle 115 g flour over the vegetables, stirring constantly for 2‑3 minutes to cook off the raw flour taste.

    Time: PT3M

15. Deglaze with Sherry

    Pour in 150 ml dry sherry, stirring until fully absorbed. Cook 1 minute to evaporate alcohol.

    Time: PT1M

16. Add Stock and Simmer

    Stir in 900 g chilled chicken‑foot stock. Reduce heat to medium‑low and bring to a gentle simmer. Cover and cook 15‑20 minutes until potatoes are fork‑tender.

    Time: PT20M

17. Finish Filling

    Add 140 g frozen peas and the shredded chicken (about 650 g). Season with two strong pinches of salt, fresh black pepper, and 1 g minced thyme leaves. Stir and cook 5 minutes.

    Time: PT5M

18. Roll Out Crust

    Divide chilled dough into 125 g portions. Warm briefly in hands, roll into a ball, then flatten with a plate. Using a rolling pin, roll to ~1/8‑inch thickness.

    Time: PT15M

19. Assemble Individual Pot Pies

    Place each rolled crust over a 14‑oz ramekin, leaving a 1‑inch overhang. Egg‑wash the rim and sides (1 egg + 15 ml cream). Fill ramekins ¾ full with the hot filling, then lay the crust on top, crimp edges, and cut two steam vents.

    Time: PT15M

20. Bake Pot Pies

    Place ramekins on a sheet tray and bake in a preheated 400°F (205°C) oven for 25 minutes, until the crust is golden brown.

    Time: PT25M

    Temperature: 400°F

21. Rest Before Serving

    Remove pies from oven and let rest 10‑15 minutes before cutting.

    Time: PT15M

Nutrition Facts

Calories

460

Protein

25 g

Carbohydrates

30 g

Fat

20 g

Fiber

3 g