Individual Chicken Pot Pies

Chicken Pot Pie

Cold weather is coming and with Covid still keeping us more or less restricted to the house, it’s time for comfort food. What could be more comforting than your own personal hot savory pie?

One thing I really like about this recipe is the absence of a bottom crust. You know–the one that never quite cooks properly and then is thoroughly soggy by the time you reach it. This is adapted from a recipe by Deb Pearlman of Smitten Kitchen. You can find the original here: https://smittenkitchen.com/2014/10/better-chicken-pot-pies/

Makes 4 2-cup pot pies

Pastry Lid


2 cups all purpose flour
1/2 teaspoon salt
13 tablespoons cold unsalted butter, diced
6 tablespoons sour cream or Greek-style yogurt
1 tablespoon cider vinegar
1/4 cup very cold water
1 egg, beaten with 1 teaspoon water, for egg wash

In a large, wide bowl, combine the flour and salt. Add the cold butter. Working quickly so the butter doesn’t melt, use a pastry blender or a couple of table knives held side-by-side to cut the butter into the flour mixture. The result should be coarse texture with no visible butter. In a small dish, whisk together the sour cream, vinegar, and water, and combine it with the butter & flour mixture. Using a flexible spatula, stir the wet and the dry together. Knead the dough mixture into one big ball. Wrap it in plastic wrap, and chill it in the fridge for 1 hour or up to 2 days.

Filling


Salt and freshly ground black pepper
3 1/2 to 4 pounds bone-in, skin-on chicken parts (breasts, thighs and drumsticks are ideal)
3 to 4 tablespoons olive oil
2 medium leeks, white and light green parts only, cut in half lengthwise and then into 1/2-inch slices
1 large onion, diced small
1/4 cup dry sherry (optional)
3 cups low-sodium chicken broth
1/4 cup milk or heavy cream
1 bay leaf
1 teaspoon minced fresh thyme
3 tablespoons unsalted butter, at room temperature
4 1/2 tablespoons all-purpose flour
1 cup fresh or frozen green peas (no need to defrost)
2 large carrots, diced small (about 1 cup carrots)
2 tablespoons chopped flat-leaf parsley

Make filling: Generously season all sides of the chicken parts with salt and freshly ground black pepper. If your chicken breasts are particularly large, halving them can ensure they cook at the same pace at the other parts. Heat half the olive oil over medium-high heat in the bottom of a large Dutch oven (minimum of 4 quarts; mine is 5). Brown chicken in two parts, cooking until golden on both sides. Transfer to a plate and repeat with second half of chicken. Set aside.

Heat the second half of olive oil in the same pot. Add onions and leeks, season with salt and pepper, and saute them until softened, about 7 minutes. If using, pour in sherry and use it to scrape up any bits stuck to the bottom of the pan. Simmer until mostly cooked off. Add milk or cream, chicken broth, thyme and bay leaf and bring to a simmer. Nestle the browned chicken and any accumulated juices into the pot. Cover and gently simmer for 30 minutes, after which the chicken should be fully cooked and tender.

Transfer the chicken to a cutting board to cool slightly. Discard the bay leaves. Allow the sauce to settle for a few minutes, then skim the fat from the surface.

In a medium bowl, mash butter and flour together with a fork until a paste forms and no flour is still visibly dry. Pour one ladle of filling over it, and whisk until smooth. Add a second ladle, whisking again. Return this butter-flour-filling mixture to the larger pot, stir to combine, and bring mixture back to a simmer for 10 minutes. The broth should thicken to a gravy-like consistency. Adjust seasonings to taste.

Add carrots and peas to stew and simmer for 3 minutes, until firm-tender. Shred or dice the chicken, discarding the bones and skin. Add the shredded chicken to stew and re-simmer for 1 minute. Stir in parsley.

Assemble and bake pies: Heat your oven to 375 degrees F.

Divide chilled dough into quarters. Roll each quarter out into rounds that will cover 4 2-cup ovenproof bowls or baking dishes with a 1-inch overhang. Cut vents into rounds. Ladle filling into four bowls, filling only to 1 to 1 1/2 inches below the rim to leave room for simmering. Whisk egg with water to make an egg wash. Brush edges of bowls with egg wash. Place a lid over each bowl, pressing gently to adhere it to the outer sides of the bowl. Brush the lids with egg wash. Bake until crust is bronzed and filling is bubbling, 30 to 35 minutes.

Do ahead: The dough for the lids can be made up to 3 days in advance and chilled. The filling can be made up to a day in advance and re-warmed before assembling and baking the pot pies.

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