Chicken Pot Pie

Ingredients

• 360 grams (3 cups) all-purpose flour
• 1 teaspoon kosher salt
• 226 grams (2 sticks, 1 cup) unsalted butter, cold
• 114-168 grams (8-12 tablespoons, 120-180 milliliters) ice water
• 900 grams (2 pounds) boneless skinless chicken thighs (substitute with chicken breast if preferred)
• 1 medium (about 135 grams, 5 ounces) carrot
• 1 stalk (about 70 grams, 2.5 ounces) celery
• 1 small or 1/2 large (about 135 grams, 6 ounces) white or yellow onion
• 2 cloves garlic
• 113 grams (1 stick, 1/2 cup) unsalted butter
• 60 grams (1/2 cup) all-purpose flour
• 420 grams (1 3/4 cups , 420 milliliters) chicken broth
• 118 grams (1/2 cup, 120 milliliters) heavy cream + more for brushing the top of the pie
• 1 teaspoon kosher salt + more for seasoning the chicken
• 3/4 teaspoon black pepper + more for seasoning the chicken
• 1 tablespoon fresh thyme
• 150 grams (1 cup) fresh or frozen peas

Instructions

1. 1

   In a large mixing bowl, whisk together the...: In a large mixing bowl, whisk together the flour (360 grams/ 3 cups) and salt (1 teaspoon).

2. 2

   Use a sharp knife or a bench knife...: Use a sharp knife or a bench knife to slice the cold butter (226 grams/ 2 sticks) into about ½ inch (1.25 cm) thick slices. Add the butter to the bowl and toss with your hands so all of the fat is coated with flour. Use the tips of your fingers and thumbs to press down on all of the pieces of butter, creating little sheets of fat throughout your mixture. They will break apart as you do this, and that is okay! You want some smaller pieces and some bigger pieces.

3. 3

   Starting with the smaller amount, add the ice...: Starting with the smaller amount, add the ice water (114 grams/ 8 tablespoons) to the bowl. Toss the mixture with your hands until all of the water is absorbed. Add more water one tablespoon at a time if needed. You may not need all of the water. Once large clumps of dough start forming, gather the dough up and press it together. If it crumbles then you need to add a little more water. If it holds together then you are ready to chill the dough.

4. 4

   Bring the dough together on the counter and...: Bring the dough together on the counter and press into one mass. Knead it gently by folding it over itself a few times. Divide the dough in half and then press each half flat into a round disk and wrap in plastic wrap. Chill in the refrigerator for a minimum of 30 minutes, but preferably an hour, to allow the gluten to relax and the flour to fully hydrate. You can refrigerate for up to 2 days before using.

5. 5

   Preheat the oven to 425°F/ 220°C if you...: Preheat the oven to 425°F/ 220°C if you haven't already done so.

6. 6

   Trim any excess fat from the chicken thighs...: Trim any excess fat from the chicken thighs (900 grams/ 2 pounds) and season both sides with salt and pepper. Place on a sheet pan or a baking dish and roast for 15-20 minutes until cooked through (the internal temperature should be 165°F/ 74°C). Let cool for a few minutes and then shred or dice the chicken and set aside.

7. 7

   Meanwhile, prep the carrot (1 medium/ about 135...: Meanwhile, prep the carrot (1 medium/ about 135 grams), celery (1 stalk/ about 70 grams), onion (1 small or ½ large/ about 135 grams), garlic (2 cloves), and fresh thyme (1 tablespoon) by dicing into small pieces.

8. 8

   Heat up a large skillet or a dutch...: Heat up a large skillet or a dutch oven over medium heat. Add the butter (113 grams/ 1 stick) and let melt. Add the diced carrot, celery, onion, and garlic and cook over medium heat until the vegetables are just starting to soften, about 5 minutes.

9. 9

   Add the flour (60 grams/ ½ cup) and...: Add the flour (60 grams/ ½ cup) and stir to combine, then continue cooking for about 2 minutes to cook out the raw flour taste.

10. 10

    Slowly pour in the chicken broth (420 grams/...: Slowly pour in the chicken broth (420 grams/ 1 ¾ cups) and cream (118 grams/ ½ cup) and stir until smooth. Reduce the heat to medium low and cook until starting to bubble and thicken.

11. 11

    Turn off the heat. Stir in the salt...: Turn off the heat. Stir in the salt (1 teaspoon), pepper (¾ teaspoon), fresh thyme (1 tablespoon), cooked chicken, and peas (150 grams/ 1 cup). Taste and adjust seasonings as needed and set aside to cool.

12. 12

    With the oven still on at 425°F/ 220°C,...: With the oven still on at 425°F/ 220°C, place a sheet pan or cookie sheet into the oven to preheat.

13. 13

    On a lightly floured surface, roll one piece...: On a lightly floured surface, roll one piece of pie dough to a 12-inch (30 cm) circle. Transfer to a deep dish 9-inch (23 cm) pie plate. Pour in the filling.

14. 14

    Roll out the remaining pie crust and place...: Roll out the remaining pie crust and place it on top of the filling. Trim the excess crust within 1 inch (2.5 cm) of the edge of the pie plate. Tuck the edges under and crimp as desired. Brush the pie crust with heavy cream. Cut a few slits in the top of the crust with a sharp knife to vent the steam. Place the dish on the preheated baking sheet in the oven.

15. 15

    Bake for 20 minutes. Reduce the heat to...: Bake for 20 minutes. Reduce the heat to 350°F/ 175°C and continue baking until the crust is a deep golden brown, about 40 more minutes. Tent a piece of foil over the top if it is getting too browned.

16. 16

    Let the pie cool for 20 minutes before...: Let the pie cool for 20 minutes before serving. Sprinkle with flaked salt and pepper and garnish with thyme.