Theme
🌐Translate
⋯
Better Chicken Pot Pies
From smittenkitchen.com
Makes 4 2-cup pot pies
1 hr 45 min + 1 hr chill
Individual chicken pot pies with a flaky sour cream pastry lid and a rich, thickened filling cooked entirely in one pot.
| prepPreheat oven to 375°F / 190°C | |||||||||
| 250 g all-purpose flour | Make pastry: combine flour & salt, cut in butter | Form dough, wrap & chill 1 hr or up to 2 days | Roll dough into 4 rounds with 1-inch overhang; cut vents | Ladle filling into bowls, top with lids, brush with egg wash | Bake 375°F / 190°C, 30–35 min until crust bronzed & filling bubbles | ||||
| 1/2 tsp fine sea salt | |||||||||
| 185 g cold unsalted butter, diced | |||||||||
| 90 g sour cream or Greek yogurt | Whisk sour cream, vinegar & water; combine with flour | ||||||||
| 15 ml cider vinegar | |||||||||
| 60 ml very cold water | |||||||||
| 1 egg, beaten with 1 tsp water (for egg wash) | |||||||||
| Salt and freshly ground black pepper | |||||||||
| 3 1/2 to 4 lbs bone-in, skin-on chicken parts | Season chicken generously with salt & pepper | Brown chicken in batches over medium-high heat, 2 batches | Nestle browned chicken into pot, cover & simmer 30 min | Transfer chicken to board; discard bay leaf & skim fat | Return roux mixture to pot, stir & simmer 10 min until thickened | Shred chicken, discard bones & skin, return to pot & simmer 1 min | Stir in parsley; adjust seasonings | ||
| 1 to 2 glugs olive oil (for browning) | |||||||||
| 2 medium leeks, white and light green parts, halved lengthwise and sliced 1/2-inch | Sauté leeks & onion until softened, about 7 min | ||||||||
| 1 large onion, diced small | |||||||||
| 60 ml dry sherry (optional) | Deglaze with sherry if using, simmer until mostly cooked off | ||||||||
| 720 ml low-sodium chicken broth | Add cream, broth, thyme & bay leaf; bring to simmer | ||||||||
| 60 ml milk or heavy cream | |||||||||
| 1 bay leaf | |||||||||
| 1 tsp minced fresh thyme | |||||||||
| 3 tbsp unsalted butter, room temperature | Mash butter & flour into paste; whisk in 2 ladles filling | ||||||||
| 4 1/2 tbsp all-purpose flour | |||||||||
| 1 cup fresh or frozen green peas | Add carrots & peas, simmer 3 min until firm-tender | ||||||||
| 2 large carrots, diced small (about 1 cup) | |||||||||
| 2 tbsp chopped flat-leaf parsley | |||||||||
Read left to right — each column combines what's behind it.
🛒 Shopping list22 items
Any recipe can look like this.
Paste a recipe, a link, or a photo of a cookbook page — get back the whole thing in one look.
Try it — it's free