How to Make the Best Chicken Pot Pie Ever

tasty.co

Repjones

subheading: ROASTED CHICKEN:

1 whole chicken

1 tablespoon kosher salt, divided, plus 2 teaspoons

8 tablespoons unsalted butter, room temperature

1 teaspoon garlic powder

¼ teaspoon coarsely ground black pepper

1 tablespoon fresh thyme

1 lemon, zested then cut into quarters

1 small yellow onion, quartered

1 head garlic, halved crosswise

subheading: CHICKEN STOCK:

1 large yellow onion, quartered

1 head garlic, halved crosswise

1 large carrot, cut into 2 in (5 cm) pieces

1 celery stalk, cut into 2 in (5 cm) pieces

1 teaspoon whole black peppercorn

5 sprigs fresh thyme

3 sprigs fresh parsley

1 dried bay leaf

water, as needed

subheading: ALL-BUTTER PIE DOUGH:

3 cups all purpose flour, plus more for dusting

1 teaspoon kosher salt

2 ½ sticks unsalted european-style butter

½ cup ice

½ cup cold water

½ cup vodka

subheading: POT PIE FILLING:

1 stick unsalted butter

1 cup yellow onion, chopped

1 cup carrot, diced

1 cup baby gold potato, quartered

1 tablespoon fresh thyme

1 teaspoon kosher salt, plus more to taste

½ cup all purpose flour

3 cups homemade chicken broth

½ cup heavy cream, room temperature

½ cup frozen peas

2 tablespoons fresh flat-leaf parsley, chopped

freshly ground black pepper, to taste

1 large egg, beaten with 1 tablespoon of water

flaky sea salt, for garnish

Directions at tasty.co

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