How To Make The Best Chicken Pot Pie Ever

Por Tasty · 180 min

Ingredientes

Modo de preparo

1. Preheat the oven to 220°C. Pat the chicken dry inside and out, then season the cavity with 1 tablespoon of kosher salt.
2. Mix the softened butter with garlic powder, pepper, thyme, lemon zest and 2 teaspoons of salt. Rub it all over the chicken, under the skin, on the thighs, legs and breast.
3. Put the lemon quarters, onion and garlic into the cavity. Tie the legs together, tuck the wingtips under, and place the chicken breast-side up on a rack in a roasting pan.
4. Roast for 60–80 minutes, until a thermometer in the thickest part of the thigh reads 75°C. Rest for 20 minutes.
5. Carve the legs and breasts off the carcass, remove the skin and bones for stock, and shred 4 cups of meat into ½-inch pieces for the filling.
6. Make the stock: put the skin, bones and carcass in a pressure pot with the onion, garlic, carrot, celery, peppercorns, thyme, parsley and bay leaf, cover with water by 2.5 cm, and add the reserved juices. Pressure-cook on high for 45 minutes, quick-release, then strain. Set aside 3 cups of stock.
7. Make the dough: whisk the flour and 1 teaspoon of salt, rub in the butter until lima bean-sized pieces form, then add the mixed ice, water and vodka 1–2 tablespoons at a time until the dough just holds together. Fold it into thirds, turn it 90° and repeat until smooth, then divide in half, wrap and chill for at least 1 hour.
8. Make the filling: melt the butter in a large pot over medium-low heat, add the onion, carrot, potato and thyme with 1 teaspoon of salt, and cook for about 5 minutes until softened.
9. Stir in the flour for 2–3 minutes, then slowly whisk in the 3 cups of stock and simmer about 5 minutes until thickened. Stir in the cream.
10. Off the heat, fold in the shredded chicken, peas and parsley, season with salt and pepper, cool to room temperature, then freeze for 15 minutes.
11. Roll one dough portion to a 30 cm round about 0.8 cm thick and the other to 0.6 cm. Line a 22 cm deep glass pie dish with the thicker round, brush with egg wash, add the filling, and cover with the thinner round.
12. Trim the edges, seal, crimp, brush the top with egg wash, cut vents, sprinkle with flaky salt and chill for 20 minutes.
13. Preheat the oven to 200°C with a rack in the lower third. Place the dish on a lined baking sheet and bake for 40–50 minutes, turning halfway, until golden and bubbling.
14. Cool for 15–20 minutes before serving.

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