Skillet Chicken Pot Pie

Name: Skillet Chicken Pot Pie
Yield: Serves 6 to 8
Ingredients: 1 2/3 cups, unbleached all-purpose flour (8 1/4 ounces), plus additional for work surface; 3/4 teaspoon, table salt; 10 tablespoons, unsalted butter (1 1/4 sticks), cold, cut into 1/2-inch pieces and frozen for 10 minutes; 2 tablespoons, sour cream; 4 - 6 tablespoons, ice water; 1 teaspoon, vegetable oil; 1 , whole chicken (about 4 1/2 pounds), cut into 4 pieces (2 breast pieces, 2 leg quarters, wings discarded) and trimmed of excess fat; 24 , frozen pearl onions, thawed, drained, and patted dry, about 1 cup, or 5 ounces, (to prepare fresh, see instructions below); 1 , medium onion, cut into 1/2-inch pieces (about 1 cup); 4 , medium carrots, cut into 1/2-inch pieces (about 1 1/2 cups); 3 medium ribs, celery, cut into 1/2-inch pieces (about 1 cup); , Salt and ground black pepper; 4 1/4 cups, low-sodium chicken broth; 4 tablespoons, unsalted butter; 1/2 cup, unbleached all-purpose flour; 3/4 cup, heavy cream; 3/4 cup, frozen peas (unthawed, about 3 1/2 ounces); 2 teaspoons, fresh lemon juice; 1 teaspoon, minced fresh parsley leaves; 1 teaspoon, minced fresh thyme leaves

Main Courses
Vegetables
Chicken
Savory Pies & Tarts

Appears in Cook's Illustrated January/February 2006

Many pot pie recipes treat the chicken and vegetables as mere hitchhikers in the rich, creamy sauce. We thought it was time to end the free ride.

SERVES 6 to 8

TIME 2¾ hours, plus 1 hour chilling, 1 hour resting, and 30 minutes freezing

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