- Salt and freshly ground black pepper
- 3 1/2 to 4 pounds bone-in, skin-on chicken parts (breasts, thighs and drumsticks are ideal)
- 1 to 2 glugs olive oil
- 2 medium leeks, white and light green parts only, cut in half lengthwise and then into 1/2-inch slices
- 1 large onion, diced small
- 1/4 cup dry sherry (optional)
- 3 cups low-sodium chicken broth
- 1/4 cup milk or heavy cream
- 1 bay leaf
- 1 teaspoon minced fresh thyme
- 3 tablespoons unsalted butter, at room temperature
- 4 1/2 tablespoons all-purpose flour
- 1 cup fresh or frozen green peas (no need to defrost)
- 2 large carrots, diced small (about 1 cup carrots)
- 2 tablespoons chopped flat-leaf parsley
- 1 pie crust
- Generously season all sides of the chicken parts with salt and freshly ground black pepper. If your chicken breasts are particularly large, I find that halving them can ensure they cook at the same pace at the other parts.
- Heat first glug of olive oil over medium-high heat in the bottom of a large Dutch oven (minimum of 4 quarts; mine is 5). Brown chicken in two parts, cooking until golden on both sides. Transfer to a plate and repeat with second half of chicken. Set aside.
- Heat second glug of olive oil in the same pot. Add onions and leeks, season with salt and pepper, and saute them until softened, about 7 minutes. If using, pour in sherry and use it to scrape up any bits stuck to the bottom of the pan. Simmer until mostly cooked off.
- Add milk or cream, chicken broth, thyme and bay leaf and bring to a simmer.
- Nestle the browned chicken and any accumulated juices into the pot. Cover and gently simmer to 30 minutes, after which the chicken should be fully cooked and tender.
- Transfer the chicken to a cutting board to cool slightly. Discard the bay leaves. Allow the sauce to settle for a few minutes, then skim the fat from the surface using a wide spoon; reserve it for another use, or this:
- In a medium bowl, mash butter (feel free to replace any part of it with skimmed chicken fat) and flour together with a fork until a paste forms and no flour is still visibly dry.
- Pour one ladleful of filling over it, and whisk until smooth. Add a second ladleful, whisking again.
- Return this butter-flour-filling mixture to the larger pot, stir to combine, and bring mixture back to a simmer for 10 minutes. The broth base should thicken to a gravy-like consistency. Adjust seasonings, if needed.
- Add carrots and peas to stew and simmer for 3 minutes, until firm-tender. Shred or dice the chicken, discarding the bones and skin or saving it for another use. Return chicken to stew and re-simmer for 1 minute. Stir in parsley.
- Heat the oven to 400 degrees.
- Roll the dough up, and unroll it over the baking dish, so it rests evenly on top of the filling. Fold the edges under and crimp the edges. Poke the tip of a knife through the crust to create 3 vent holes near the center.
- Egg wash (optional): Whisk the egg with a teaspoon of cold water. Use a pastry brush to lightly coat the entire crust with egg wash. Place the pie pan or baking dish on a cookie sheet, and place it in the oven.
- Bake the pie for 20 minutes, then reduce the oven temperature to 375 degrees. Bake the pie for 25 to 30 minutes more, until the crust is golden and the filling is bubbling through the vents. Let the pie rest for 10 minutes before serving.
We had tried that super easy sausage pie from before, and so had one pie crust left over (it was a 2 pack from Pillsbury). We both really like chicken pot pie, and had never attempted it before. Jesse thus felt obliged to attempt it (with delightfully fresh marjoram, thyme, rosemary from our “garden”), despite the fact that it was more work than our usual one-pot-meals. We didn’t have small “pot pie” dishes or any tarragon, so we used the filling ingredients from smitten kitchen, but then followed the heating instructions from the NYTimes “Julia Child” recipe, which was for just one big (normal) pot pie.