Chicken Pot Pie

For the Chicken

Ingredients:

• 3 lbs bone-in, skin-on Chicken Thighs, rinsed and patted dry
• 2 Tbsp Olive Oil
• ½ tsp Granulated Garlic
• ½ tsp Paprika
• 1 tsp salt
• ½ tsp pepper

Directions:

1. Place all the chicken in a large bowl.
2. Mix the last 5 ingredients in a smaller bowl and then pour the oil mixture over the chicken, and under the skin so all pieces are evenly coated.
3. Place the chicken on a rack that’s on a baking sheet, and roast the chicken in a preheated oven at 325°F for 45 – 60 minutes or until the skin is brown and crispy.
4. Let the chicken rest and cool before removing the skin and shredding the chicken into small bite size pieces and set aside.

For the Crust

Ingredients:

• 2 ½ cups All-Purpose Flour
• 8 oz Unsalted Butter, cut into 1/2-inch cubes
• ¼ cup Parmesan Cheese, finely grated
• Pinch of salt
• 8 Tbsp Ice Water

Directions:

1. In a large bowl add the first 4 ingredients (flour, butter, cheese and salt).
2. Using a pastry cutter, cut the butter into the dry ingredients until the mixture looks like coarse cornmeal.
3. Using a fork to mix the dough, add one tablespoon of water at a time until the dough starts to come together and forms a dough.
4. Form a disc with the dough and wrap in plastic wrap.
5. Place the dough in the fridge for at least 30 minutes or until needed to assemble the pies.

For the Filling

Ingredients:

• 6 Tbsp Unsalted Butter
• 1 Onion, finely chopped
• 3 Carrots, peeled and cut into ¼ inch pieces
• 2 Small Red Skinned Potatoes, peeled and cut into ¼ inch pieces
• 1 Parsnip, peeled and cut into ¼ inch pieces
• 2 Celery Stalks, rinsed and cut into ¼ inch pieces
• 4 Garlic Cloves, minced
• 6 Tbsp All-Purpose Flour
• ¼ cup Dry Sherry
• 4 cups Chicken Stock
• ¼ cup Cream
• ¼ cup Frozen Peas,
• ½ cup Frozen Corn
• 3 Tbsp Fresh Italian Parsley Leaves, finely chopped
• 2 tsp Fresh Thyme Leaves, finely chopped

Directions:

1. Melt the butter in a large skillet and sautee the onions until translucent.
2. Add the carrots, parsnip, celery , potatoes, ½ tsp salt and ¼ tsp of pepper and cook for 2 -3 minutes.
3. Add the garlic and cook for 2 minutes.
4. Add the flour to the vegetables and cook for 5 minutes.
5. Add the Sherry and cook until almost gone.
6. Add the cream and chicken stock and cook until thickened (about 10-15 minutes).
7. Remove from heat and add the chicken, peas, corn, thyme and parsley.
8. To assemble the pies; roll out the dough into ¼ inch discs that will fully cover the top of the dish you plan on using with about an inch overhang (I used individual ramekins).
9. Place the filling in the dish and place the dough on top and crimp the edges.
10. Using a knife cut an inch slit in the center of the pie crust and brush the crust with egg wash (1 egg + 1 Tbsp water  whisked).
11. Bake the pies in a preheated oven at 350°F for 45 – 50 minutes or until the crust is golden brown.