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Double Crusted Chicken Pot Pie
http://www.seriouseats.com/recipes/2012/11/double-crusted-chicken-...
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Ingredients
categorized
original
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
Ingredients
categorized
original
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
Serious Eats
www.seriouseats.com
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Social Stats
56.3
Rating
1-100
16
Tweets
25
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Shares
53
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Views
110
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Recipe Stats
Published November 30, 2012 (2 months ago).
73 people saved this recipe.
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