Claire Saffitz’s Chicken Pot Pie with Homemade Puff Pastry

Ingredients

• 2 pounds Boneless, skinless chicken thighs (About 6 thighs; can substitute with cooked rotisserie or leftover chicken)
• 4 cups Chicken bone broth (Preferably high-quality, like Kettle & Fire; low-sodium recommended)
• 2 medium Carrots (Or 1 large; peeled, diced)
• 1 large Celery stalk (Or 2 small; diced)
• 1 medium Yellow onion (Diced)
• 4 sprigs Fresh thyme sprigs (Whole sprigs; stems removed after cooking)
• 1 leaf Bay leaf (Fresh or dried)
• 2 tablespoons Fresh parsley (Chopped, for finishing)
• 1 cup Frozen peas (About half a 10 oz bag)
• 2 sticks + 4 tbsp + 50g sticks/tbsp/grams Unsalted butter (2 sticks (for butter block), 4 tbsp (for filling), 50g (for dough); high-quality European-style preferred for pastry)
• 300g + 7 tbsp + extra grams/tbsp All-purpose flour (300g (for dough), 7 tbsp (for filling), extra for dusting)
• 6 grams Kosher salt (About 2 tsp, for dough; plus more to taste)
• 170 grams Water (Very scant 3/4 cup, cold)
• 1/2 cup White wine (Dry; for deglazing)
• 1/2 cup Heavy cream
• 6-7 dashes Tabasco sauce (To taste; or other vinegar-based hot sauce)
• 1 large Egg (For egg wash)
• to taste Black pepper (Freshly cracked preferred)

Instructions

1. Poach the Chicken

   Place 2 lbs boneless, skinless chicken thighs in a Dutch oven or large saucepan. Cover with 4 cups chicken bone broth. Bring to a simmer over high heat, then reduce to a gentle simmer. Cook until thighs are just cooked through, about 15-18 minutes. Remove chicken to a plate; reserve the hot broth.

   Time: PT20M

2. Make Puff Pastry Dough

   In a large bowl, combine 300g all-purpose flour, 6g kosher salt, and 50g room temperature unsalted butter. Work butter into flour with hands until it disappears. Add 170g cold water and mix until a shaggy dough forms. Knead briefly until flour is just incorporated (do not overwork). Form into a ball, cover, and rest at room temperature for 20 minutes.

   Time: PT25M

3. Prepare Butter Block

   Place 2 sticks (8 oz) cold unsalted butter side by side on parchment. Beat and shape into a square, about 1/2 inch thick. Use rolling pin and parchment to help shape. Chill butter block in fridge while dough rests.

   Time: PT10M

4. Laminate Puff Pastry (4 Turns)

   Roll rested dough into a square. Place butter block in center at a 45° angle (like a diamond in a square). Fold dough corners over butter to fully encase. Pinch seams well. Roll into a rectangle and do the first fold (book or letter fold). Chill 20 minutes. Repeat rolling, folding (rotating 90° each time), and chilling for a total of 4 turns (1 book fold, 3 letter folds), chilling 20 minutes between each turn. After final fold, chill at least 1 hour before using.

   Time: PT1H40M

5. Prep and Cook Aromatics

   Dice carrots, celery, and onion. In Dutch oven, melt 4 tbsp unsalted butter over medium heat. Add diced onion, carrot, celery, 4 thyme sprigs, and 1 bay leaf. Cook, stirring, until vegetables are softened but not browned, 8-10 minutes.

   Time: PT15M

6. Deglaze and Shred Chicken

   Add 1/2 cup white wine to vegetables. Cook until almost completely evaporated, about 3 minutes. While wine reduces, shred poached chicken with forks or fingers into bite-size pieces.

   Time: PT5M

7. Make Roux and Add Broth

   Sprinkle 7 tbsp all-purpose flour over vegetables. Stir and cook 2-3 minutes until flour is absorbed and just starts to stick. Gradually ladle in reserved hot chicken broth, stirring constantly to prevent lumps. Once half the broth is added and mixture is smooth, add remaining broth. Bring to a boil, then reduce to simmer until thickened, about 5 minutes.

   Time: PT10M

8. Finish Filling

   Add shredded chicken back to pot. Stir in 1/2 cup heavy cream, 1 cup frozen peas, 6-7 dashes Tabasco, and chopped parsley. Season with salt and plenty of black pepper to taste. Remove thyme stems and bay leaf. Let filling cool to room temperature, then chill until cold (at least 1 hour, up to overnight).

   Time: PT15M

9. Roll Out Puff Pastry

   On a lightly floured surface, roll out chilled puff pastry to a circle about 1/8 inch thick and 1.5 inches larger than your skillet. Work quickly to keep pastry cold. If making individual pies, cut pastry into squares for ramekins.

   Time: PT10M

10. Assemble Pot Pie

    Preheat oven to 425°F (218°C). Place cold filling in skillet, smoothing top. Beat 1 egg and brush rim of skillet with egg wash. Drape pastry over filling, leaving 1.5-inch overhang. Crimp or press edges to seal. Brush top with egg wash. Cut several slits in pastry for steam to escape. Sprinkle with black pepper (and flaky salt if desired).

    Time: PT10M

    Temperature: 425°F

11. Bake Pot Pie

    Place skillet on foil-lined baking sheet. Bake at 425°F for 25-30 minutes until pastry starts to brown. Reduce oven to 375°F (190°C) and continue baking 35-45 minutes, until pastry is deep golden and filling is bubbling at center (total 1 hour 10 minutes).

    Time: PT1H10M

    Temperature: 425°F, then 375°F

12. Cool and Serve

    Remove pot pie from oven and let cool at least 15 minutes before serving. This allows filling to set and prevents burns.

    Time: PT15M

13. Cleanup

    Wash all bowls, utensils, Dutch oven, skillet, rolling pin, pastry brush, and surfaces. Expect some sticky dough and buttery residue; soak as needed.

    Time: PT30M

Nutrition Facts

Calories

600

Protein

30g

Carbohydrates

45g

Fat

32g

Fiber

3g