Chicken Pot Pie

Preheat oven to 450°F (230°C)

• 1.6 kg – chicken backs
• 1.6 kg – chicken feet

Spread chicken backs and feet on a sheet pan, roast until deeply browned (about 25-30 minutes)

This develops the stock's deep color and flavor; include pan drippings

Transfer all roasted solids and drippings to pressure cooker

• 3 liter – water

Add water to cover solids (approximately 3 liters)

Cook on High Pressure for 60 minutes

Allow natural pressure release

Strain stock through fine mesh sieve

Refrigerate until ready for use

• 1 whole – rotisserie chicken

Purchase 1 rotisserie chicken from grocery store (approximately 3.5-4 lb / 1.5-1.8 kg)

Allow chicken to rest 20-30 minutes if warm, then debone

Remove all meat from bones, dice into 2-3cm pieces

Reserve 650g diced chicken for filling (save any extra for other uses)

650g is approximately all the meat from a 3.5-4lb chicken

Preheat large heavy-bottomed pot over medium-high heat

• 225 gram – onion (medium diced)
• 115 gram – celery (medium diced)
• 115 gram – carrots (medium diced)
• 113 gram – butter
• 75 gram – leeks (diced and rinsed)
• 75 gram – fennel (medium diced)
• 10 gram – garlic (minced)
• 5 gram – kosher salt

Add butter to pot, then add vegetables (onion, celery, carrot, leek, fennel, garlic) and large pinch of kosher salt

Sweat vegetables for 5-6 minutes, stirring to combine

• 250 gram – yukon gold potatoes (medium diced)

Add potatoes and continue to cook for 3 minutes

• 115 gram – all-purpose flour

Add flour and stir to coat all vegetables

Continue stirring frequently for 2-3 minutes to cook off raw flour taste

• 150 ml – dry sherry

Add dry sherry and cook for about 1 minute

• 900 ml – chicken stock

Add chicken stock, stir well, and reduce heat to medium-low

Bring to a simmer, cover, and cook 15-20 minutes until potatoes are tender

• 650 gram – rotisserie chicken (diced)
• 140 gram – frozen peas

Once potatoes are tender, add frozen peas and diced chicken

When peas and chicken are heated through (3-5 minutes), remove from heat

• 1 gram – fresh thyme (chopped)
• kosher salt
• black pepper

Taste for seasoning and adjust with kosher salt and plenty of black pepper

• 400 gram – all-purpose flour
• 170 gram – butter
• 8 gram – kosher salt

Add flour, salt, and sliced butter to food processor

Process for 15 seconds until mixture looks pebbly

• 85 gram – sour cream
• 1 large – eggs

Add sour cream and egg, process just until dough becomes yellow and starts to look like dough

Flip out onto work surface and gently combine, pressing into a rectangle

Wrap and refrigerate for 20 minutes minimum

Remove from refrigerator, slice off a portion for rolling

For 8-inch casserole dish, use approximately 300-350g dough for top crust

Preheat oven to 405°F (205°C)

Roll out pie crust dough until approximately 3mm (1/8 inch) thick round

Should be slightly larger than the 8-inch (2qt) casserole dish

Fill 8-inch (2qt) casserole dish most of the way full with pot pie filling

Target approximately 1.4-1.6kg filling

• 30 ml – heavy cream
• 1 large – eggs

Prepare egg wash by whisking equal parts egg and cream

Coat rim and sides of casserole dish with egg wash using pastry brush

• pie crust dough

Top filling with rolled-out dough round, allowing overhang around edges

Pinch dough to adhere to casserole dish rim

Cut slits in top of dough for steam vents

Brush dough surface with egg wash

Place casserole on a sheet tray to catch drips

Bake in preheated oven for 25 minutes until crust is cooked and golden brown

Pies are finished when crust is deeply golden and filling is visibly bubbling

Allow to cool slightly 10-15 minutes before serving

Allows filling to set slightly