Skillet Chicken Pot Pie

Name: Skillet Chicken Pot Pie
Yield: Serves 6 to 8
Ingredients: 1 2/3 cups, unbleached all-purpose flour (8 1/4 ounces), plus additional for work surface; 3/4 teaspoon, table salt; 10 tablespoons, unsalted butter (1 1/4 sticks), cold, cut into 1/2-inch pieces and frozen for 10 minutes; 2 tablespoons, sour cream; 4 - 6 tablespoons, ice water; 1 teaspoon, vegetable oil; 1 , whole chicken (about 4 1/2 pounds), cut into 4 pieces (2 breast pieces, 2 leg quarters, wings discarded) and trimmed of excess fat; 24 , frozen pearl onions, thawed, drained, and patted dry, about 1 cup, or 5 ounces, (to prepare fresh, see instructions below); 1 , medium onion, cut into 1/2-inch pieces (about 1 cup); 4 , medium carrots, cut into 1/2-inch pieces (about 1 1/2 cups); 3 medium ribs, celery, cut into 1/2-inch pieces (about 1 cup); , Salt and ground black pepper; 4 1/4 cups, low-sodium chicken broth; 4 tablespoons, unsalted butter; 1/2 cup, unbleached all-purpose flour; 3/4 cup, heavy cream; 3/4 cup, frozen peas (unthawed, about 3 1/2 ounces); 2 teaspoons, fresh lemon juice; 1 teaspoon, minced fresh parsley leaves; 1 teaspoon, minced fresh thyme leaves

8 comments

Appears in Cook's Illustrated January/February 2006

Many pot pie recipes treat the chicken and vegetables as mere hitchhikers in the rich, creamy sauce. We thought it was time to end the free ride.

SERVES6 to 8

TIME2¾ hours, plus 1 hour chilling, 1 hour resting, and 30 minutes freezing

WHY THIS RECIPE WORKS

To make sure that our skillet chicken pot pie delivered real chicken and vegetable flavor, we built flavor, layer by layer, all in the same skillet. We seared the chicken, developing a deep brown fond (brown bits in the pan bottom), before ...

This is a members' feature.