Chicken Pot Pie
Photo © Deb Perelman
- 3 whole (6 split) chicken breasts, bone-in, skin-on
- 3 tablespoons olive oil
- Kosher salt
- Freshly ground black pepper
- 5 cups chicken stock, preferably homemade
- 2 chicken bouillon cubes
- 12 tablespoons (1 1/2 sticks) unsalted butter
- 2 cups yellow onions, chopped (2 onions)
- 3/4 cup all-purpose flour
- 1/4 cup heavy cream
- 2 cups medium-diced carrots, blanched for 2 minutes
- 1 (10-ounce) package frozen peas (2 cups)
- Glug of sherry (optional)
- 1/2 cup minced fresh parsley leaves
- 3 cups all-purpose flour
- 1 1/2 teaspoons kosher salt
- 1 teaspoon baking powder
- 1 cup (2 sticks or 1/2 pound or 8 ounces) cold unsalted butter, diced
- 1/2 to 2/3 cup ice water
- 1 egg beaten with 1 tablespoon water, for egg wash
- Flaked sea salt and cracked black pepper
- Produce
- Carrots, medium (2 cups)
- Parsley, fresh leaves (1/2 cup)
- Peas, frozen (1 (10-ounce) package)
- Yellow onions (2 cups)
- Meat
- (6 split) chicken breasts, whole skin-on bone-in (3)
- Canned Goods
- Chicken bouillon cubes (2)
- Chicken stock (5 cups)
- Cooking & Baking
- Baking powder (1 teaspoon)
- Black pepper, Freshly ground (1)
- Flour (3 3/4 cup)
- Kosher salt (1)
- Kosher salt (1 1/2 teaspoons)
- Olive oil (3 tablespoons)
- Sea salt and cracked black pepper, Flaked (1)
- Drinks
- Ice water (1/2 cup)
- Dairy
- Butter, unsalted (28 tablespoons)
- Heavy cream (1/4 cup)
- Refrigerated
- Egg beaten with (1)
- Beer, Wine & Liquor
- Sherry (1 Glug)
Preparation
Read recipe preparation on smittenkitchen.com
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Recipe Stats
Published November 12, 2008 (4 years ago).
96 people saved this recipe.
