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Chicken Pot Pie


  • 1 box Pillsbury Just Unroll pie crust

Chicken and Vegetables

  • 1 tsp vegetable oil
  • 1 whole chicken (about 4.5lb) cut into 4 pieces (wings discarded) and trimmed of excess fat. May substitute 3-3.5lb of bone-in skin-on chicken pieces
  • 24 frozen pearl onions - thawed, drained and patted dry
  • 1 medium onion - cut into 1/2“ pieces (about 1 cup)
  • 4 medium carrots - cut into 1/2” pieces (about 1 1/2 cups)
  • 3 medium celery ribs - cut into 1/2“ pieces (about 1 cup)
  • ground black pepper
  • salt
  • 4 1/4 cups low-sodium chicken broth


  • 4 Tbsp unsalted butter
  • 1/2 cup unbleached all-purpose flour
  • 3/4 cup heavy cream
  • 3/4 cup frozen peas - unthawed
  • 2 tsp lemon juice
  • 1 Tbsp minced fresh parsley
  • 1 tsp minced fresh thyme leaves
  • ground black pepper
  • salt

  1. Heat oven to 450 deg
  2. Heat oil in 12” ovenproof skillet (large suate pan) until it just begins to smoke. Swirl to coat evenly. Brown chicken pieces skin side down until deep golden, 3-4 min. Turn pieces and brown on second side, 3-4 min. Transfer chicken to large plate and drain all but 1 Tbsp of fat.
  3. Over medium heat add pearl onions and cook, stirring occasionally, until browned, about 3 min. Increase heat and add onion, carrots, celery, and salt and pepper to taste. Cook, stirring occasionally, until vegetables begin to brown, 2-3 min. Return chicken to skillet with skin side up and place in oven on lower-middle rack. Roast until thickest part of breast registers 160 deg and thickest part of thigh and drumstick registers about 175 deg, 18-25 min.
  4. Remove skillet from oven. Transfer chicken to platter and let rest 1 hour.
  5. While chicken is resting heat skillet with vegetables over med-high heat. Add chicken broth and any juices from chicken platter and bring to simmer, scraping sides and bottom of skillet to loosen any browned bits. Pour contents of skillet through medium mesh strainer over large bowl and refrigerate. Put contents of strainer in another bowl and refrigerate.
  6. Skim fat off top of broth after 15-20 min. and discard.
  7. After chicken has rested, remove and discard skin. Pull chicken off bones with fingers and fork into 2“ shreds and 1” chunks. Refrigerate until ready to use.
  8. For final preparation wipe skillet clean, melt butter over med-high heat until foaming. Stir in flour and cook, stirring constantly, until mixture darkens slightly and becomes fragrant, about 1 min. Slowly whisk in broth and cream and bring to boil, lower heat and simmer, stirring constantly, until sauce is thickened and and coats back of spoon, 8-10 min.
  9. Off heat add chicken, reserved vegetables, peas, lemon juice, parsley, thyme, salt and pepper, gently stirring to combine.
  10. Pour contents into 2 - 10“ fluted pie pans. Flatten dough, roll back edge of dough to form thickened perimeter ring and cut 4-3” vent slots. Place dough over pie pans and push into fluting. Optionally the filling can be left in the 12“ oven proof skillet and covered with a pie crust with the rolled back ring fluted by hand.
  11. Bake at 450 deg until crust begins to brown around the edges, about 15 min. Switch pans between shelves for even browning. Lower heat to 375 deg and continue cooking until crust is golden brown and filling bubbles, about 15-20 min.
  12. Let cool 15 min. before serving.

Serves: 6-8       Total cook time: 2 1/2 hr. cook and rest time + prep time
Source: Cook's Illustrated Jan/Feb 2006 (no. 78)

recipe/chickenpotpie.txt · Last modified: 2011/12/11 04:23 (external edit)