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Double Crusted Chicken Pot Pie

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Double Crusted Chicken Pot Pie

Ingredients

  • 2 1/2 cups (12 1/2 ounces) all-purpose flour, divided
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon salt
  • 16 tablespoons (8 ounces) cold unsalted butter, cut into 1/4-inch cubes
  • 6 to 7 tablespoons whole milk
  • 2 cups homemade or store-bought low sodium chicken broth
  • 1 1/2 pounds skinless, boneless, chicken thighs, legs, breasts, or a mix
  • 3 tablespoons olive oil
  • 3 medium leeks, white and light green parts, washed, halved vertically and cut into 1/2-inch half moons (about 3 cups)
  • 2 medium stalks celery, cut into 1/4-inch pieces (1 cup)
  • 2 medium carrots, peeled, halved vertically and cut into 1/2-inch half moons (1 1/3 cups)
  • kosher salt and freshly ground black pepper
  • 4 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 1 cup plus 2 teaspoons whole milk, divided
  • 3 tablespoons chopped parsley
  • 1 tablespoon finely chopped fresh thyme leaves
  • 1 cup frozen peas
  • 1 large egg yolk
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Published 2014-09-09 14:37:32 (2 years ago).

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