cookmarked logo      
 
from Joe's cookbook

chicken pot pie | smitten kitchen

TAGS:
chicken

     






Links:
smittenkitchen.com


Ingredients:
  • 3 whole (6 split) chicken breasts, bone-in, skin-on (we used 2 whole/4 split large ones; worked fine)
  • 3 tablespoons olive oil
  • Kosher salt
  • Freshly ground black pepper
  • 5 cups chicken stock, preferably homemade
  • 2 chicken bouillon cubes (if you, like us, use Better than Bouillon, the exchange is 4 teaspoons)
  • 12 tablespoons (1 1/2 sticks) unsalted butter
  • 2 cups yellow onions, chopped (2 onions)
  • 3/4 cup all-purpose flour
  • 1/4 cup heavy cream
  • 2 cups medium-diced carrots, blanched for 2 minutes
  • 1 (10-ounce) package frozen peas (2 cups)
  • 1 1/2 cups frozen small whole onions (apparently, Birds Eye sells these; I’ve never found them and peeled fresh ones), blanched for 2 minutes (can do this with the carrots)
  • Glug of sherry (optional)
  • 1/2 cup minced fresh parsley leaves
  • 3 cups all-purpose flour
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon baking powder
  • 1 cup (2 sticks or 1/2 pound or 8 ounces) cold unsalted butter, diced
  • 1/2 to 2/3 cup ice water
  • 1 egg beaten with 1 tablespoon water, for egg wash
  • Flaked sea salt and cracked black pepper
  • Preparation:

        copy recipe









      modified: 2012.02.26 | created: 2012.02.26





      cookmarked logo