Double Crusted Chicken Pot Pie
- 2 1/2 cups (12 1/2 ounces) all-purpose flour, divided
- 2 tablespoons granulated sugar
- 1/2 teaspoon salt
- 16 tablespoons (8 ounces) cold unsalted butter, cut into 1/4-inch cubes
- 6 to 7 tablespoons whole milk
- 2 cups homemade or store-bought low sodium chicken broth
- 1 1/2 pounds skinless, boneless, chicken thighs, legs, breasts, or a mix
- 3 tablespoons olive oil
- 3 medium leeks, white and light green parts, washed, halved vertically and cut into 1/2-inch half moons (about 3 cups)
- 2 medium stalks celery, cut into 1/4-inch pieces (1 cup)
- 2 medium carrots, peeled, halved vertically and cut into 1/2-inch half moons (1 1/3 cups)
- Kosher salt and freshly ground black pepper
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 1 cup plus 2 teaspoons whole milk, divided
- 3 tablespoons chopped parsley
- 1 tablespoon finely chopped fresh thyme leaves
- 1 cup frozen peas
- 1 large egg yolk
- Produce
- 2 medium stalks celery (1 cut into 4-inch pieces)
- Carrots, medium (2)
- Leeks, medium (3)
- Parsley (3 tablespoons)
- Peas, frozen (1 cup)
- Thyme, fresh leaves (1 tablespoon)
- Meat
- Chicken thighs, skinless boneless (1 1/2 pounds)
- Canned Goods
- Chicken broth, homemade or store-bought low sodium (2 cups)
- Cooking & Baking
- Flour (2 3/4 cups)
- Granulated sugar (2 tablespoons)
- Kosher salt and freshly ground black pepper (1)
- Olive oil (3 tablespoons)
- Salt (1/2 teaspoon)
- Dairy
- 16 tablespoons (8 ounces) cold unsalted butter, unsalted (1 cut into 4-inch cubes)
- Butter, unsalted (4 tablespoons)
- Whole milk (22 2/3 tablespoons)
- Refrigerated
- Egg yolk, large (1)
Preparation
Read recipe preparation on seriouseats.com
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Recipe Stats
Published November 30, 2012 (2 months ago).
74 people saved this recipe.
