Chicken Thigh Pot Pie

There are plenty of arguments about what, exactly, a chicken pot pie is. I’ve seen everything from a perfectly formed, two-crust pie, to a pan of soup topped with biscuits, to something that resembled an overstuffed Pop Tart called a pot pie. For me, pot pie has always been a single crust affair, filled with a thick stew laden with vegetables. In this case, a quick faux puff pastry. You can serve these in single serving ramekins, gratin dishes (as in the photo) or coquettes – the bottom crust being replaced by the “pot.” You can also mix it up when it comes to vegetables. My wife likes peas, so I’ve included peas here even though … I don’t like peas. I asked some friends on social media about potatoes – and there was some serious controversy. I say add them if you want, but the crust is enough stach for me.

Chicken Thigh Pot Pie

Recipe by DrewCuisine: American
Servings

4

servings
Prep time

30

minutes
Cooking time

30

minutes

One crust chicken thigh pot pie.

Ingredients

  • 2 bone-in, skin-on chicken thighs

  • 2 cups chicken stock

  • ½ cup white wine

  • 1 large carrot

  • 2 ribs celery

  • 1 medium onion

  • 1 cup frozen or fresh cooked peas

  • 2 sprigs fresh thyme

  • 2 cups plus 2 tbsp AP flour

  • 2 cloves garlic

  • 8 tbsp butter

  • 1 tbsp salt

  • 1 egg

Directions

  • Poach the chicken thighs in 2 cups chicken stock with 1 tsp salt at a low simmer for 20 minutes. Remove the thighs, and allow them to cool slightly. Reserve this double stock to use in the next steps.
  • Discard the skin and bones and chop the chicken meat into ½-inch or smaller pieces.
  • Wash, peel, and dice the carrot.
  • Peel, trim, and dice the onion.
  • Peel, trim, and mince the garlic.
  • Wash, trim, and slice the celery ribs.
  • Add 2 tbsp of butter to a saucepan over medium heat. When the butter has stopped foaming, add 2 tbsp of flour, and stir to combine. Cook for 2 minutes or until the raw flour smell has dissipated.
  • Add the onion, garlic, carrot, peas, and celery to the butter and flour mixture and cook for 2 minutes.
  • Add the chicken stock, white wine, 1 tsp salt, pepper, and thyme. Cook just until the vegetables begin to soften – 5 minutes or so..
  • Remove from the heat and allow to cool before transferring to a storage container and refrigerating until well chilled, several hours to overnight.
  • Prepare the dough by mixing two cups of flour, 1 tsp of salt, and 6 tbsp of butter in bowl using a pastry mixer or a food processor. Pulse or mix just until the mixture roughly mixed – and some small pieces of butter are still visible
  • Drizzle cold water – up to ¼ cup – into the mixture until it comes together as a ball.
  • Wrap in plastic wrap and allow to rest in the refrigerator at least 30 minutes before using.
  • To finish, preheat your oven to 400°.
  • Roll out to ¼-inch thickness and cut into rounds that are ½-1-inch larger than your ramekins or dish.
  • To finish, fill 4 ramekins or dish with the filling. Wipe the tops clean to help the crust adhere, and drape a pastry lid over the ramekin, crimping the edges to seal.
  • Make an egg wash by beating 1 egg with 2 tbsp of cold water. Brush this generously over the pastry lid.
  • Cut one small vent in the pastry lid to prevent it puffing up and breaking.
  • Bake until the top is well browned and the fillings are bubbling (about 35 minutes).

Be sure to check out my other food project, The Weekly Menu!

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