Chicken Pot Pie

Ingredients

• 1 piece Whole Chicken (about 4‑5 lbs, keep skin and bones for stock)
• 2 tablespoons Vegetable Oil (neutral oil for roasting)
• 2 medium Carrots (peeled and chopped)
• 2 stalks Celery Stalks (chopped)
• 1 large Onion (chopped; half used for stock, half for filling)
• 1 medium Parsnip (optional, diced)
• 1 small Turnip (optional, diced)
• 1 small Leek (white part only, optional, sliced)
• 1 stalk Lemongrass (optional, bruised)
• 1 head Garlic (halved widthwise)
• 1 handful Fennel Fronds (optional, chopped)
• 1 tablespoon Whole Peppercorns (for stock)
• 1/4 cup Fresh Parsley (chopped)
• 2 tablespoons Fresh Thyme (chopped leaves)
• 2 pieces Bay Leaf
• 150 grams All-Purpose Flour (for pastry dough)
• 1 teaspoon Kosher Salt
• 113 grams Unsalted Butter (cold, cut into pea‑sized pieces)
• 50 grams Ice Water (very cold)
• 4 tablespoons Butter (divided for sauté and roux)
• 300 grams Chicken Breast Meat (cut into bite‑size cubes)
• 300 grams Chicken Thigh & Drumstick Meat (dark meat, cut into bite‑size cubes)
• 1/2 large Onion (for filling) (diced)
• 1/2 cup Carrot (for filling) (diced)
• 1/2 cup Celery (for filling) (diced)
• 1/2 cup Parsnip (for filling) (diced, optional)
• 1 tablespoon Fresh Thyme (for filling) (chopped)
• 4 tablespoons All-Purpose Flour (roux) (sifted)
• 1/4 cup White Wine or Dry Sherry (optional deglaze)
• 2 cups Homemade Chicken Stock (strained, hot)
• 1/2 cup Frozen Peas
• 1/4 cup Heavy Cream
• 1 large Egg (beaten for egg wash)
• pinch Flaky Finishing Salt (optional, for crust)
• 3 tablespoons Cornstarch (for dark‑meat filling)
• 2 tablespoons Oil (neutral oil for dark‑meat sauté)

Instructions

1. Break Down the Whole Chicken

   Remove the spine, wings, legs, and skin; set aside meat separately and keep all bones, skin, and cartilage for stock.

   Time: PT20M

2. Roast Carcass and Skin

   Toss the carcass, bones, and skin with 2 tbsp vegetable oil, spread on a greased rack set in an aluminum‑foil‑lined rimmed baking sheet, and roast at 400°F until deeply browned, about 1 hour.

   Time: PT1H

   Temperature: 400°F

3. Prep Stock Vegetables & Aromatics

   While the chicken roasts, chop carrots, celery, onion, parsnip, turnip, leek, lemongrass, garlic, and gather peppercorns, parsley, thyme, bay leaves, and optional fennel fronds.

   Time: PT10M

4. Pressure‑Cook the Stock

   Place the roasted chicken parts and all vegetables into the pressure cooker, add enough cold water to cover, seal, and cook on high pressure for 60 minutes. Then naturally release pressure and strain the liquid.

   Time: PT1H

5. Cool and Store Stock

   Transfer the strained stock to a container, let cool, then refrigerate until needed. It can be kept up to 3 days or frozen for 3 months.

   Time: PT10M

6. Make Pastry Dough – Combine Dry Ingredients

   In a mixing bowl, whisk together 150 g all‑purpose flour and 1 tsp kosher salt.

   Time: PT5M

7. Make Pastry Dough – Cut in Butter

   Add 113 g cold butter cut into pea‑sized pieces. Use a pastry cutter or two knives to blend until the mixture resembles coarse crumbs with some pea‑size butter pieces.

   Time: PT5M

8. Make Pastry Dough – Add Ice Water and Form Ball

   Add ice water a tablespoon at a time, mixing with a rubber spatula and then gently with hands until the dough just comes together into a cohesive ball. Do not over‑knead.

   Time: PT5M

9. Chill Dough

   Flatten the dough into a disk, wrap tightly in plastic wrap, and refrigerate for at least 1 hour to relax gluten and keep butter solid.

   Time: PT1H

10. Prepare White‑Meat Filling – Sauté Chicken

    Melt 2 tbsp butter in a 10‑inch cast‑iron skillet over medium heat. Add the diced chicken breast and sauté 2–3 minutes until lightly browned. Remove and set aside.

    Time: PT5M

11. Prepare White‑Meat Filling – Build Roux

    Add another 2 tbsp butter to the skillet. Sauté ½ cup diced onion until translucent (2‑3 min), then add carrots, celery, and parsnip and cook 5 min until they start to color. Stir in 1 tbsp chopped thyme for 30 seconds. Sprinkle 4 tbsp flour and cook 1‑2 min, stirring constantly, to form a roux.

    Time: PT10M

12. Deglaze and Add Stock

    Optional: pour ¼ cup white wine or dry sherry, simmer 1 min until alcohol scent fades. Then gradually whisk in 2 cups hot homemade stock, stirring until a thick, velvety sauce forms.

    Time: PT5M

13. Finish White‑Meat Filling

    Return the sautéed chicken (and any juices) to the skillet, simmer 5 min until chicken is cooked through. Season with salt and pepper, then stir in ½ cup frozen peas, ¼ cup heavy cream, and 2 tbsp chopped parsley. Remove from heat and keep covered.

    Time: PT5M

14. Roll Out and Fit Pastry

    On a lightly floured surface, roll the chilled dough to about 1/8‑inch thickness, then cut a round slightly larger than the skillet opening. Transfer the dough to the skillet, trimming excess, and set aside.

    Time: PT10M

15. Pre‑Bake Crust (Vent & Egg Wash)

    Prick the dough with a fork, cut decorative vents (or heart‑shaped cut‑outs), brush with beaten egg, and bake at 375°F for 10‑15 min until lightly golden.

    Time: PT15M

    Temperature: 375°F

16. Add Filling and Final Bake

    Spoon the prepared white‑meat filling into the partially baked crust. Brush the top with more egg wash, sprinkle a pinch of flaky salt, and bake at 400°F for 10 min until the crust is crisp, golden, and the filling is bubbling.

    Time: PT10M

    Temperature: 400°F

17. Cool and Serve

    Allow the pot pie to rest on a wire rack for 10‑15 min before slicing. Serve warm.

    Time: PT15M

18. Optional: Dark‑Meat Freezer Mini Pies – Prepare Filling

    Sauté dark‑meat cubes in 2 tbsp oil until lightly browned. Add onion, carrots, celery, thyme, and sauté 5 min. Add 2 cups stock, simmer 20 min. Mix 3 tbsp cornstarch with ½ cup cold stock, stir into filling, cook 3 min until thick. Season, add parsley, cool.

    Time: PT23M

19. Optional: Assemble Mini Pies

    Roll remaining dough, cut circles slightly larger than ramekins, place in greased ramekins, fill with cooled dark‑meat filling, top with dough, brush egg, and freeze uncovered. Wrap each pie in plastic before storing.

    Time: PT15M

20. Optional: Reheat Frozen Mini Pies

    Bake frozen pies at 400°F covered with foil for 30 min, remove foil, brush with egg wash, then bake another 20 min until golden and bubbly.

    Time: PT50M

    Temperature: 400°F

Nutrition Facts

Calories

450

Protein

25 g

Carbohydrates

35 g

Fat

22 g

Fiber

3 g