![]() Brush the inside of the dough with the egg wash, including the sides and outer rim. Roll the thicker dough round onto the rolling pin and transfer to a 9-inch (22 cm) glass deep dish pie plate, gently lifting and pressing so the dough is flush against the dish. Repeat with the remaining dough, rolling out slightly thinner to ¼ inch thick. Sprinkle flour on top of the dough and on the rolling pin, then roll the dough into a 12-inch (30 cm) round, about ⅓ inch thick, rotating 90° every few rolls. Assemble the pot pie: Place a portion of pie dough on a floured surface.Transfer the filling to a large bowl and let cool to room temperature, then place in the freezer for 15 minutes. Season with more kosher salt and freshly ground black pepper to taste. Remove the pot from the heat and fold in the reserved 4 cups of shredded chicken, peas, and parsley.Simmer until the stock has reduced and thickened, about 5 minutes. Slowly whisk the reserved 3 cups of chicken stock, a little at a time.Add the flour and cook, stirring constantly, until no lumps remain and the flour is evenly incorporated into the butter, 2–3 minutes.Cook until the onion starts to soften, about 5 minutes. Add onion, carrots, potatoes, and thyme and season with 1 teaspoon kosher salt. Make the filling: Melt the butter in a large pot over medium-low heat.Refrigerate for at least 1 hour, up to 3 days. ![]() Divide the dough in half and wrap each portion tightly in plastic wrap. Repeat until all of the bits of dough have been incorporated and it just comes together in a smooth, cohesive mass. Turn the dough 90°, then flatten and fold into thirds again. Fold the dough into thirds, like a business letter. Turn the dough onto a clean surface and use a bench scraper to gently bring it together into a rectangle.The dough should not be very tacky or sticky. Add 1–2 tablespoons at a time to the flour mixture and toss with a rubber spatula until the dough holds together when pressed between your hands. Add the ice, water, and vodka to a small bowl and stir to combine.It’s okay if some pieces are larger than others. Add the butter and toss to coat each cube in the flour, then smash each piece of butter with your fingertips into lima bean-sized pieces. Make the pie dough: In a large bowl, whisk together the flour and kosher salt. ![]() ![]() Transfer the remaining chicken stock to an airtight container and save for another use it will keep for up to 5 days in the refrigerator or up to 6 months in the freezer. Set aside 3 cups of stock at room temperature for the pot pie filling. Strain the chicken stock into a large bowl and discard the solids. Once the timer goes off, turn the Instant Pot to quick release. Put the lid on the Instant Pot and set to pressure cook on high for 45 minutes.Pour in enough water to cover the chicken by 1 inch, then add the reserved chicken juices. Make the chicken stock: Add the onion, garlic, carrot, celery, peppercorns, thyme, parsley, and bay leaf to the Instant Pot bowl with the chicken skin, bones, and carcass.Save any remaining chicken in a separate airtight container for another use it will keep in the refrigerator for up to 5 days. Transfer 4 cups of chicken to an airtight container for the pot pie filling and refrigerate until ready to use. Add the bones and carcass to the bowl with the skin. ![]() Remove the skin from the chicken and transfer to the bowl of an Instant Pot, then pull the meat from the bones and shred into ½-inch pieces. Use a sharp knife to cut the legs and breasts away from the chicken carcass.
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