Individual Double-Crusted Chicken Pot Pies Recipe

Ingredients For Individual Double-Crusted Chicken Pot Pies Recipe

• For the crust
• Flaky, tender, and nutty whole wheat pie crust
• Additional whole wheat flour, for dusting
• For the chicken
• 2 quart Homemadea or store bought low sodium chicken stock
• 4.5 pound Bone in, skin on chicken legs, thighs, and breasts
• 1 Large Onion, Diced
• 2 Large carrots, diced
• 2 Large celery ribs, diced
• 2 Medium cloves garlic, crushed
• 2 sprig Thyme
• 1 sprig Flat Leaf Parsley
• 1 sprig Rosemary
• 1 Bay leaf
• For The Filling
• 0.5 ounce Unflavored gelatin
• 0.25 cup Reserved chicken stock, cooled
• 4 ounce Unsalted butter
• 4 ounce All purpose flour
• 1 Medium Onion, Diced
• 1 Large carrot, diced
• 1 Large celery rib, diced
• 0.5 cup Dry white wine
• 1 quart Reserved chicken stock
• 5 ounce Frozen peas
• 3 ounce Drained and diced pimento peppers, or more to taste
• 1.75 teaspoon Diamond crystal kosher salt; for table salt, use about 1/2 as much by volume or the same weight
• 0.25 ounce Fresh thyme leaves
• 1 teaspoon Freshly ground black pepper, or more to taste
• 1.5 teaspoon Worcestershire sauce
• 28 ounce Poached chicken, from above, or more to taste
• For the egg wash
• 1 Large egg, straight from the fridge
• 0.5 ounce Heavy cream