Chicken Pot Pie (with Crust on the Bottom!) Recipe on Food52
"This was one of my favorites as a kid, one of the first meals I made on my own, and one that I’m constantly reinventing to make even better. It triggers so many happy food memories! The key to my version is having crust on the top and bottom—and getting that bottom crust browned and crisp before it gets soaked with sauce. I bake the crust alone, then spoon the hot filling over one piece and top with another. I love the way the crust stays flaky (yum) and doesn’t have that gooey raw dough layer (blech). Plus, ..."
INGREDIENTS
•
1 tablespoon sugar
•
1/2 teaspoon table salt
•
1/3 cup water
•
1/2 pound (2 sticks) cold unsalted butter, cut into 1/2-inch dice
•
2 1/4 cups all-purpose flour, plus more for rolling
•
Flaky butter crust (from above)
•
1 large egg
•
1 teaspoon water
•
3 tablespoons canola or other neutral oil
•
4 medium yellow onions, diced
•
1 pound carrots, cut in half lengthwise then into 1/2-inch-thick half-moons
•
6 celery ribs, cut in half lengthwise then into 1/2-inch-thick slices at an angle
•
4 sprigs fresh thyme
•
6 fresh sage leaves
•
2 sprigs fresh rosemary
•
2 fresh or dried bay leaves
•
Kosher salt and freshly ground black pepper
•
2 quarts chicken stock or store-bought unsalted chicken broth
•
Two 2 1/2-pound chickens, each cut into 8 pieces (2 wings, 2 legs, 2 breasts, 2 thighs)
•
4 tablespoons (1/2 stick) unsalted butter
•
3/4 cup all-purpose flour
•
1/4 cup heavy cream
•
One 10-ounce package frozen baby peas (2 cups)
Comments & Reviews
Just A Pinch Sweepstakes