Head to [ Ссылка ] and take their free skincare quiz to save up to 50% off on your 30 day trial. Chicken pot pie is one of those dishes that many of us ate a LOT of as a kid. As an adult, I want something a little more flavorful and less soggy. This version hits on the nostalgia we’re looking for, but really takes the dish up in terms of flavor and texture. No joke, it’s the best chicken pot pie I’ve ever had and I’m stoked on it.

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RECIPE - makes 4-6 individual chicken pot pies (using 14 oz ramekins)
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CHICKEN
3-4lb or 1.5kg whole chicken

B-MAN’S DRY BRINE SEASONING
15g or 2.5tsp salt
5g 1 t/4tsp sugar
3g or 2tsp poultry seasoning
5g or 1 2/3tsp garlic powder
5g or 2 1/4tsp ground black pepper

Generously season chicken on all sides with B-Man’s Dry Brine Seasoning (recipe above) then refrigerate to cure for 12-24 hours. Slow roast at 285F/140C for 2.5-3hours. Allow chicken to rest for 20-30min.

PIE FILLING
113g or 1 whole stick of unsalted butter
225g or 1 large onion, medium diced
10g or about 3-4 cloves garlic, minced
115g or about 2lrg ribs celery, medium diced
115g or about 2lrg carrot, medium diced
75g or 3/4c leek, diced and rinsed
75g or 3/4c fennel, medium diced
Salt
250g or about 1-1.5 yukon gold potatoes, medium diced
115g or 1/2c all purpose flour
150g or 2/3c dry sherry
900g or about 4c chicken stock (see recipe below)
140g or 1c frozen peas
650g diced chicken (all of the meat from a 3.5-4lb chicken)
Black pepper to taste
1g or 1tsp fresh thyme leaves, chopped

Preheat large heavy-bottomed pot over med high. Add butter then veggies, garlic, large pinch of salt & stir to combine. Sweat for 5-6min. Add potatoes & continue to cook for 3 mins or so. Add flour & stir to coat veg. Continue stirring frequently for 2-3 minutes or until raw edge of flour is cooked off. Add sherry &cook for about a minute then add stock. Stir & reduce heat to med-low. Bring to a simmer, cover & cook 15-20min or until potatoes are tender. Once tender, add peas & chicken. When peas & chicken are heated through, remove from heat & taste for seasoning. I add salt & plenty of pepper.

CHICKEN STOCK
3.5-4lbs or 2kg of chicken backs
3.5lbs or 1 pack of chicken feet
3qt/kg water

Lay chicken backs & feet on sheet tray. Roast at 450C/230F for 25-30min. Add chicken backs, feet, & pan drippings to a slow cooker with water and slowcook for 8 hrs. Strain & refrigerate until ready for use.

PIE CRUST
400g or 2 1/2c all purpose flour
8g or 1 1/2tsp salt
170g or 12Tbsp butter, sliced
85g or 1/3c sour cream
1 egg

Add flour, salt, & butter (sliced) to a food processor. Process for 15 secs or until pebbly. Add sour cream & egg. Process just until dough becomes yellow & starts to look like dough. Flip out onto work surface and gently combine and press into a rectangle. Wrap & refrigerate for 20min.

Slice off a 125g piece of dough, roll into a ball. Flour dough then roll out until it’s approx a ⅛” or 3mm thick round. Place ramekin the dough round and trace around the outside, leaving a couple of cm buffer around the outside.

BUILD AND BAKE:
14oz ramekins
Pot pie filling
Rolled out dough
Egg wash (equal parts egg and cream)

Fill each ramekin most of the way full. Coat rim and sides of rim with egg wash. Top with pie crust round & pinch to adhere to ramekin. Cut slits in top of dough. Brush dough with egg wash. Place ramekins on a sheet tray and bake in preheated 405F/205C oven for 25 minutes. Pies are finished when crust is cooked and golden brown. Allow to cool slightly before eating.

#chickenpotpie #chickenpotpierecipe #chickenpie

0:00 Intro
0:22 curing chicken
1:03 chicken stock
2:36 roasting the chicken
3:30 veg prep
4:10 mixing crust
5:06 ad
6:15 pie filling
8:14 rolling out crust
9:21 finishing filling
10:10 building + baking
13:01: let's eat this thing

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