Savory Chicken Pot Pies
Featured Pinch Tips Video
- chicken breast halves
- chicken thighs
- salt and pepper
- 2 Tbsp
- 2 Tbsp
- 1 can(s)
- chicken broth, 49.5 ounces
- 1 small
- onion, quartered
- celery stalk, cut into chunks
- 1/4 c
- butter, melted
- 1/4 c
- 2 Tbsp
- tarragon, fresh minced
- 1 c
- pearl onions, peeled
- 1 medium
- potato, peeled, cut into 1/2" chunks
- 4 small
- carrots, cut into 1/2" diagonal slices
- 2 c
- broccoli florets
- 1.5 c
- button mushrooms, quartered
- rich pastry crust
- egg yolks, beaten
1This refined version of an old American classic has a rich, flaky, meaty-tasting crust, thanks to its mixture of lard and chicken fat.
2The latter is a handy byproduct of the precooking of the chicken the day before.
3Make sure the chicken fat is good and cold when making the crust.
4Season chicken parts to taste with salt and pepper.
5Melt 2 tablespoons butter and oil together in soup pot.
6Add chicken and brown.
7Add chicken broth, quartered onion, celery chunks and carrot chunks and bring to boil.
8Reduce heat and simmer until chicken is tender, 20-30 minutes.
10Cover and refrigerate overnight.
11Next day, skim cold chicken fat off top of broth.
12Reserve 1/4 cup fat for making rich pastry crust.
13Keep reserved chicken fat in refrigerator.
14Heat broth and remove chicken.
15Skin and bone chicken parts.
16Discard skin and bones.
17Cut meat into 2" chunks and set aside.
19Reduce over high heat to 3 cups.
20Combine 1/4 cup melted butter and flour in saucepan and gradually stir in broth.
21Bring to boil and boil 1 minute.
22Season to taste with salt and pepper.
23Stir in tarragon.
24Cook pearl onions, potato, sliced carrots and broccoli separately in boiling water until tender, 5-10 minutes each.
26Toss together cooked chicken, cooked vegetables and mushrooms.
27Stir in chicken-tarragon sauce.
28Divide into 4 (2 cup) oval casseroles.
29Make rich pastry crust.
30Divide dough in half and gather into 2 small flattened rounds.
31Roll first half on lightly floured board to 1/4" thick.
32Cut dough to fit tops of 2 casseroles, leaving enough dough to overhang edges by 1".
33Repeat with second half of dough.
34Brush edges of casseroles with egg yolk and place crusts atop casseroles.
36Make 4 triangular cuts in center of each crust and fold back tips of triangles.
37Brush crust with egg yolk (save egg whites for another use).
38Bake at 400 until crust is golden brown and contents hot and bubbly, 20-30 minutes.