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Individual Double-Crusted Chicken Pot Pies

Name: Individual Double-Crusted Chicken Pot Pies
Total time: 420 min
Yield: 6
Ingredients: For the Crust:; Flaky, Tender, and Nutty Whole Wheat Pie Crust; Additional whole wheat flour, for dusting; For the Chicken:; 2 quarts (1.9L) homemade or store-bought low-sodium chicken stock; 4 1/2 pounds (2kg) bone-in, skin-on chicken legs, thighs, and breasts; 1 large onion, diced (about 8 ounces; 2 cups; 225g); 2 large carrots, diced (about 8 ounces; 1 1/3 cups; 225g); 2 large celery ribs, diced (about 5 ounces; 3/4 cup; 140g); 2 medium cloves garlic, crushed; 2 sprigs thyme; 1 sprig flat-leaf parsley; 1 sprig rosemary; 1 bay leaf; For the Filling:; 1/2 ounce unflavored gelatin (4 1/2 teaspoons; 15g); 1/4 cup (55ml) reserved chicken stock, cooled; 4 ounces unsalted butter (8 tablespoons; 115g); 4 ounces all-purpose flour (1 cup minus 1 tablespoon; 115g); 1 medium onion, diced (about 7 ounces; 1 2/3 cups; 200g); 1 large carrot, diced (4 ounces; 3/4 cup; 115g); 1 large celery rib, diced (4 ounces; 3/4 cup; 115g); 1/2 cup (115ml) dry white wine; 1 quart (900ml) reserved chicken stock; 5 ounces frozen peas (1 heaping cup; 140g); 3 ounces drained and diced pimento peppers (1/2 cup; 85g), or more to taste (see note); 1 3/4 teaspoons (7g) Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight; 1/4 ounce fresh thyme leaves (about 1 teaspoon; 7g); 1 teaspoon (5g) freshly ground black pepper, or more to taste; 1 1/2 teaspoons (7ml) Worcestershire sauce

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This recipe for Individual Double-Crusted Chicken Pot Pies features a flaky, tender, and nutty whole wheat crust filled with a creamy and hearty chicken filling, including peas and pimento peppers. This classic comfort food is the ultimate winter dish that will warm you up from the inside out.