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

Ingredients

(Servings: 6)

Flaky, Tender, and Nutty Whole Wheat Pie Crust

Additional whole wheat flour, for dusting

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

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

28 ounces poached chicken, from above (4 cups, shredded; 795g), or more to taste

1 large egg, straight from the fridge

1/2 ounce heavy cream (1 tablespoon; 15ml)

1/8 teaspoon (1/2g) Diamond Crystal kosher salt; for table salt, use half as much by volume or use the same weight

Individual Double-Crusted Chicken Pot Pies

Ingredients

For The Crust

For The Chicken

For The Filling

For The Egg Wash (optional)

Steps

Nutrition Facts

Comments

Individual Double-Crusted Chicken Pot Pies

Ingredients

For The Crust

For The Chicken

For The Filling

For The Egg Wash (optional)

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 4 is assumed for the total recipe.

Comments

Nutrition Facts