Chicken Thigh Pot Pie

Step 1

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.

Step 2

Discard the skin and bones and chop the chicken meat into ½-inch or smaller pieces.

Step 3

Wash, peel, and dice the carrot.

Step 4

Peel, trim, and dice the onion.

Step 5

Peel, trim, and mince the garlic.

Step 6

Wash, trim, and slice the celery ribs.

Step 7

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.

Step 8

Add the onion, garlic, carrot, peas, and celery to the butter and flour mixture and cook for 2 minutes.

Step 9

Add the chicken stock, white wine, 1 tsp salt, pepper, and thyme. Cook just until the vegetables begin to soften – 5 minutes or so..

Step 10

Remove from the heat and allow to cool before transferring to a storage container and refrigerating until well chilled, several hours to overnight.

Step 11

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

Step 12

Drizzle cold water – up to ¼ cup – into the mixture until it comes together as a ball.

Step 13

Wrap in plastic wrap and allow to rest in the refrigerator at least 30 minutes before using.

Step 14

To finish, preheat your oven to 400°.

Step 15

Roll out to ¼-inch thickness and cut into rounds that are ½-1-inch larger than your ramekins or dish.

Step 16

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.

Step 17

Make an egg wash by beating 1 egg with 2 tbsp of cold water. Brush this generously over the pastry lid.

Step 18

Cut one small vent in the pastry lid to prevent it puffing up and breaking.

Step 19

Bake until the top is well browned and the fillings are bubbling (about 35 minutes).