Better Chicken Pot Pies

Ingredients

2 cups all-purpose flour

1/2 tsp salt fine sea or table

13 tbsp unsalted butter cold, diced

6 tbsp sour cream or Greek-style yogurt

1 tbsp cider vinegar

1/4 cup water very cold

1 whole egg beaten with 1 tsp water, for egg wash

black pepper freshly ground

3.5 to 4 lbs chicken parts bone-in, skin-on; breasts, thighs, and drumsticks are ideal

1 to 2 glugs olive oil

2 medium leeks white and light green parts only, cut in half lengthwise and then into 1/2-inch slices

1 large onion diced small

1/4 cup dry sherry optional

3 cups chicken broth low-sodium

1/4 cup milk or heavy cream

1 whole bay leaf

1 tsp thyme minced, fresh

3 tbsp unsalted butter at room temperature

4.5 tbsp all-purpose flour

1 cup green peas fresh or frozen; no need to defrost

2 large carrots diced small (about 1 cup)

2 tbsp parsley chopped flat-leaf

Equipment

large bowl

pastry blender

fingertips

small dish

flexible spatula

plastic wrap

Dutch oven

large spoon

medium bowl

whisk

ovenproof bowls

Directions

In a large bowl, combine flour and salt. Add butter and cut into the flour mixture until it resembles little pebbles. Mix sour cream, vinegar, and water in a small dish, then combine with the flour mixture until a dough forms. Wrap and chill for 1 hour or up to 2 days.

Season chicken with salt and pepper. Heat olive oil in a large Dutch oven over medium-high heat. Brown chicken on both sides and transfer to a plate.

In the same pot, heat more olive oil. Sauté onions and leeks with salt and pepper until softened. If using, add sherry and cook until mostly evaporated.

Add milk, chicken broth, thyme, and bay leaf. Simmer and then add the browned chicken. Cover and simmer for 30 minutes until chicken is cooked.

Transfer chicken to a board to cool. Skim fat from the sauce. Mash butter and flour together in a bowl. Add one ladleful of filling to it and whisk until smooth. Add another ladleful, whisk again, then return this mixture to the pot. Simmer for 10 minutes until thickened.

Add carrots and peas to the stew and simmer for 3 minutes. Shred or dice chicken, discard bones and skin, and add chicken back to the pot. Stir in parsley.

Preheat oven to 375°F. Divide dough into quarters and roll out each to cover ovenproof bowls. Cut vents into dough rounds. Fill bowls with stew, brush edges with egg wash, and cover with dough. Brush tops with egg wash. Bake for 30-35 minutes until crust is bronzed and filling is bubbling.