Individual Double-Crusted Chicken Pot Pies

I love food, I love to eat, I love to cook, I HATE to clean it all up! Thank you William Howard Livens for inventing the modern-day dishwasher. I am retired and currently doing what I have always wanted to do, I am a true blue Homemaker. My DH and I moved from our lifelong home in Hawaii to Arizona. We worked very hard, as most people do, so that we could indulge in life. We are having a blast!

subheading: For the Crust:

Flaky, tender, and nutty whole wheat pie crust

Additional whole wheat flour, for dusting

subheading: For the Chicken:

2 quarts (1.9L) homemade or store-bought low sodium chicken stock

4 ½ pounds (2kg) bone-in, skin-on chicken legs, thighs, and breasts

1 large onion, diced (about 8 ounces; 2 cups; 225 g)

2 large carrots, diced (about 8 ounces; 1 ⅓ cups; 225 g)

2 large celery ribs, diced (about 5 ounces; ¾ cup; 140 g)

2 medium cloves garlic, crushed

2 sprigs thyme

1 sprig flat-leaf parsley

1 sprig rosemary

1 bay leaf

subheading: For the Filling:

½ ounce unflavored gelatin (4 ½ teaspoons; 15g)

¼ cup ( 55 ml) reserved chicken stock, cooled

4 ounces unsalted butter (8 tablespoons; 115g)

4 ounces all-purpose flour (1 cup minus 1 tablespoon; 115 g)

1 medium onion, diced (about 7 ounces; 1 ⅔ cups; 200g)

1 large carrot, diced (4 ounces; ¾ cup; 115g)

1 large celery rib, diced (4 ounces; ¾ cup; 115g)

½ cup (115ml) dry white wine

1 quart ( 900 ml) reserved chicken stock

5 ounces frozen peas (1 heaping cup; 140g)

3 ounces drained and diced pimento peppers (½ cup; 85g), or more to taste (see notes)

1 ¾ teaspoons ( 7 g) Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight

¼ ounce fresh thyme leaves (about 1 teaspoon; 7g)

1 teaspoon (5g) freshly ground black pepper, or more to taste

1 ½ teaspoons (7ml) Worcestershire sauce

28 ounces poached chicken, from above (4 cups, shredded; 795 g), or more to taste

subheading: For the Egg Wash (optional):

1 large egg, straight from the fridge

½ ounce heavy cream (1 tablespoon; 15ml)

⅛ teaspoon (0.5g) Diamond Crystal kosher salt; for table salt, use half as much by volume or use the same weight

Directions at seriouseats.com

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