Better Chicken Pot Pies
INGREDIENTS
•
Lid
•
2 cups (250 grams) all- purpose flour
•
1/2 teaspoon fine sea or table salt
•
13 tablespoons (185 grams or 6 1/2 ounces) cold unsalted butter, diced
•
6 tablespoons (90 grams) sour cream or Greek-style yogurt
•
1 tablespoon (15 ml) cider vinegar
•
1/4 cup (60 ml) very cold water
•
1 egg, beaten with 1 teaspoon water, for egg wash
•
Filling
•
Salt and freshly ground black pepper
•
3 1/2 to 4 pounds bone-in, skin-on chicken parts (breasts, thighs and drumsticks are ideal)
•
1 to 2 glugs olive oil
•
2 medium leeks, white and light green parts only, cut in half lengthwise and then into 1/2-inch slices
•
1 large onion, diced small
•
1/4 cup dry sherry (optional)
•
3 cups low-sodium chicken broth
•
1/4 cup milk or heavy cream
•
1 bay leaf
•
1 teaspoon minced fresh thyme
•
3 tablespoons unsalted butter, at room temperature
•
4 1/2 tablespoons all-purpose flour
•
1 cup fresh or frozen green peas (no need to defrost)
•
2 large carrots, diced small (about 1 cup carrots)
•
2 tablespoons chopped flat-leaf parsley
Comments & Reviews
Just A Pinch Sweepstakes