Double Crusted Chicken Pot Pie

Name: Double Crusted Chicken Pot Pie
Prep time: 3 h
Cook time: 3 h
Total time: 3 h
Yield: 4
Cuisine: Global
Ingredients: 2 mediums carrots, peeled, halved vertically and cut into 1/2-inch half moons (1 1/3 cups); 2 medium stalks celery, cut into 1/4-inch pieces (1 cup); 1 large egg yolk; 59 milliliters all-purpose flour; 1 Tbsp finely chopped fresh thyme leaves; 2 Tbsps granulated sugar; 4 servings Kosher salt and freshly ground black pepper; 3 mediums leeks, white and light green parts, washed, halved vertically and cut into 1/2-inch half moons (about 3 cups); 473 milliliters homemade or store-bought low sodium chicken broth; 3 Tbsps olive oil; 3 Tbsps chopped parsley; 237 milliliters frozen peas; 1 teaspoons salt; 4 Tbsps unsalted butter; 237 milliliters whole milk, divided; 680 grams skinless, boneless, chicken thighs, legs, breasts, or a mix

For $1.5 per serving, this recipe covers 23% of your daily requirements of vitamins and minerals. Watching your figure? This vegetarian recipe has 404 calories, 9g of protein, and 26g of fat per serving. This recipe serves 4. Many people made this recipe, and 282 would say it hit the spot. Head to the store and pick up a mix, carrots, butter, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 3 hours.

Instructions

For the Crust: In food processor, place half the flour, the sugar, and salt, and pulse to combine.

Ingredients you will need

Crust

All Purpose Flour

Sugar

Salt

Equipment you will use

Food Processor

Add butter cubes and pulse until mixture resembles wet cornmeal.

Ingredients you will need

Cornmeal

Butter

Add remaining flour and pulse once or twice to combine.

Ingredients you will need

All Purpose Flour

Transfer mixture to large bowl and using rubber spatula, stir in 6 tablespoons milk, pressing mixture against sides of bowl, until mixture comes together into a dough. If too dry, add remaining tablespoon milk. Wrap 1/3 of dough in plastic wrap, pressing into 4-inch disc. Wrap remaining 2/3rds in plastic and pressm into bottom of 10-cup soufflé dish (see note above).

Ingredients you will need

Dough

Milk

Wrap

Equipment you will use

Plastic Wrap

Spatula

Bowl

Place soufflé dish and dough disk into refrigerator.

Ingredients you will need

Dough

For the filling: In large saucepan or Dutch oven, heat chicken broth on medium heat until simmering.

Ingredients you will need

Chicken Broth

Equipment you will use

Dutch Oven

Sauce Pan

Add chicken and simmer until just cooked through, 8 to 10 minutes.

Ingredients you will need

Whole Chicken

Remove from heat and allow chicken to cool in broth. When chicken is cool enough to handle, remove from broth, shred into bite size pieces, and transfer to medium bowl. Strain broth, reserving 3/4 cup and pouring remaining broth over chicken. Set aside.

Ingredients you will need

Whole Chicken

Broth

Equipment you will use

Bowl

In same unwashed saucepan, heat oil over medium heat until shimmering.

Ingredients you will need

Cooking Oil

Equipment you will use

Sauce Pan

Add leeks, celery, and carrots. Season with salt and pepper. Cook, stirring occasionally, until vegetables are almost soft, 8 to 10 minutes.

Ingredients you will need

Salt And Pepper

Vegetable

Carrot

Celery

Leek

Add vegetable mixture to chicken.

Ingredients you will need

Vegetable

Whole Chicken

In same saucepan, heat butter on medium heat until melted. Stir in flour until smooth. Cook, stirring constantly, until raw flour aroma is gone and flour is pale golden blond, about 1 minute.

Ingredients you will need

Butter

All Purpose Flour

Equipment you will use

Sauce Pan

Whisking constantly, slowly add 1 cup milk and 3/4 cup reserved chicken broth, scraping up any bits that have accumulated on the bottom, and cook until mixture is smooth and comes to boil.

Ingredients you will need

Chicken Broth

Milk

Equipment you will use

Whisk

Remove from heat and stir in vegetable/chicken mixture, parsley, and thyme. Stir in frozen peas. Season to taste and transfer mixture to large bowl. Cover and chill until just cool, about 1 hour.

Ingredients you will need

Vegetable

Whole Chicken

Parsley

Thyme

Peas

Equipment you will use

Bowl

Meanwhile, adjust oven rack to lower-middle position and place pizza stone on rack. Preheat oven to 400°F for 45 minutes.

Equipment you will use

Pizza Stone

Oven

On lightly floured surface, roll out larger piece of dough to 14-inch circle.

Ingredients you will need

Dough

Roll

Roll up dough with rolling pin and then unroll over souffle dish, allowing dough to fit into bottom and completely up the sides. If very soft, chill dough in dish until dough is firm, about 15 minutes.

Ingredients you will need

Dough

Roll

Equipment you will use

Rolling Pin