Name: Chicken Pot Pies
Yield: Makes 10 individual 10-ounce (280 g) pot pies
Cuisine: American
Ingredients: 1½ recipes Butter Pastry Dough; 6 tablespoons (80 g) unsalted butter, cut into twelve pieces; One 4- to 5-pound (1.8 to 2.3 kg) chicken; Egg Wash; 4 ounces (115 g) leafy greens (destemmed thinly sliced kale or collards, or tender young spinach); 8 ounces (225 g) seasonal vegetables (such as spring peas, zucchini, or winter squash); 2 tablespoons salt, plus more to taste; 12 ounces (340 g) root vegetables (carrots, golden beets, or parsnips); 12 ounces (340 g) onions; 12 ounces (340 g) Yukon Gold potatoes; 4 cloves garlic; ¼ cup (30 g) cornstarch; 2 teaspoons freshly ground black pepper; ¼ cup (15 g) minced seasonal herbs; ¼ cup (60 ml) heavy cream

Preparation info

Makes
10
individual 10 ounce pot pies

Difficulty
Complex

Appears in

Pie for Everyone

By Petra Paredez

Published 2020

About

At Petee’s, we have a pretty labor-intensive way of making chicken pot pies, but it’s worth it. We start by roasting whole chickens (local and free-range, of course), then we use the bones and skin to make a rich stock and gravy, while the meat goes into the filling. The recipe changes throughout the year depending on the herbs and vegetables that are available. The result is a wholesome, comforting meal that is at home in any season. I’ve outlined our process here, but if you’d like to mak

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