Amy Emberling, Lindsay-Jean Hard, Lee Vedder, Corynn Coscia

Zingerman’s Deli Chicken Pot Pies

Name: Zingerman’s Deli Chicken Pot Pies
Yield: makes 8 individual double-crust pies
Ingredients: 1 egg yolk; 1½ cups plus 2 Tbsp [360 g] unsalted butter, cold, diced into ¼ in [6 mm] pieces; 1 Tbsp water; ½ cup [110 g] unsalted butter, room temperature; 2 cups [280 g] steamed and diced red-skinned potatoes (½ in [12 mm] pieces); 3½ to 4 cups [450 to 500 g] roasted chicken, some shredded in 2 in [5 cm] strips and some cubed; ½ tsp freshly ground black pepper; 2 tsp fine sea salt; 1 cup [170 g] diced mushrooms (½ in [12 mm] pieces); 1 cup [140 g] diced carrots (½ in [12 mm] pieces); ½ cup plus 4 tsp [135 g] water, ice cold; ½ cup [120 g] heavy cream, room temperature; 2 cups [455 g] unsalted chicken stock, room temperature; 1 tsp minced garlic; ½ cup [70 g] all-purpose flour; ½ cup [70 g] diced celery (½ in [12 mm] pieces); ⅓ cup [50 g] diced red bell peppers (½ in [12 mm] pieces); ½ tsp fresh thyme leaves; ¼ cup [35 g] diced green bell peppers (½ in [12 mm] pieces); 1 Tbsp minced fresh Italian parsley; 2 cups [280 g] diced yellow onions (½ in [12 mm] pieces); 1 large egg; 3¾ cups plus 2 Tbsp [545 g] all-purpose flour; 1 tsp fine sea salt

Preparation info

makes
8
individual double-crust pies

Difficulty
Easy

Appears in

Zingerman’s Bakehouse Celebrate Every Day

By Amy Emberling , Lindsay-Jean Hard , Lee Vedder and Corynn Coscia

Published 2024

About

For Pi Day, we like to do it up and eat pie for our main course too. Our friends at Zingerman’s Delicatessen make it easy for us; in the winter months, they make six different flavors. They started making them as a way to keep their kitchen staff gainfully employed during a notoriously slow time of year for restaurants. Now, pot pie season is eagerly anticipated, and the original recipe, the one we’re sharing here, is so popular that it’s now available year-round. The recipe starts with alr