Individual Double-Crusted Chicken Pot Pies

Ingredients

• For the crust:
• Flaky, Tender, and Nutty Whole Wheat Pie Crust
• Additional whole wheat flour, for dusting
• For the chicken:
• 2 quarts homemade or store-bought low-sodium chicken stock
• 4 1/2 pounds 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 sprigs thyme
• 1 sprig flat-leaf parsley
• 1 sprig rosemary
• 1 bay leaf
• For the filling:
• 1/2 ounce unflavored gelatin
• 1/4 cup reserved chicken stock, cooled
• 4 ounces unsalted butter
• 4 ounces all-purpose flour
• 1 medium onion, diced
• 1 large carrot, diced
• 1 large celery rib, diced
• 1/2 cup dry white wine
• 1 quart reserved chicken stock
• 5 ounces frozen peas
• 3 ounces drained and diced pimento peppers, or more to taste
• 1 3/4 teaspoons Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight
• 1/4 ounce fresh thyme leaves
• 1 teaspoon freshly ground black pepper, or more to taste
• 1 1/2 teaspoons Worcestershire sauce
• 28 ounces poached chicken, from above, or more to taste
• For the Egg Wash:
• 1 large egg, straight from the fridge
• 1/2 ounce heavy cream
• 1/8 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume or use the same weight

Directions

1. For the crust: Make a double batch of Flaky, Tender, and Nutty Whole Wheat Pie Crust according to its instructions. Cut the dough into half, then roll both portions into thin slabs about 3/16 inch thick, dusting with as much flour as you need to keep things from sticking. Move the rolled dough to a half sheet pan, wrap it snugly with foil, and chill for at least 2 hours or as long as 48 hours before you use it.
2. For the chicken: Add the chicken stock, chicken parts, onion, carrots, celery, garlic, thyme, parsley, rosemary, and bay leaf to a 5-quart stainless steel pot or saucier. Cover the pot and warm it over medium-high heat until a digital thermometer shows the stock is about 150 degrees F (66 degrees C).
3. Adjust the burner so the stock stays within about 10 degrees F of that temperature, then cook until the thickest section of the chicken reaches 135 degrees F (57 degrees C), about 1 hour. Lift out the chicken with tongs, place it on a rimmed platter, and loosely cover it. Pour the stock through a mesh sieve into a large bowl, throw away the solids, and let the stock cool.
4. For the filling: In a small bowl, whisk the gelatin with 1/4 cup (55ml) cooled stock until smooth and lump-free, then set it aside. Melt the butter in a 5-quart saucier over medium-low heat, and whisk in the flour. Cook, stirring with a heat-resistant spatula, until the roux smells toasty and turns a pale nutty blond, about 5 minutes; if it is taking too long, adjust the heat as needed. Add the diced onion, carrots, and celery, and keep cooking and stirring until the vegetables have softened a bit, about 7 minutes more.
5. Pour in the white wine and 1 quart reserved stock, stirring the whole time until the mixture is smooth; any extra poaching stock can be saved for something else. Turn the heat up to medium-high and bring the sauce to a boil while continuing to stir. As soon as it bubbles, take the pan off the heat. Stir in the frozen peas, diced pimentos, and gelatin mixture, then add the salt, thyme, pepper, and Worcestershire sauce. Keep stirring until the gelatin is completely dissolved into the sauce, then taste and adjust the seasoning.
6. Remove and discard the chicken skin and bones, then shred or dice the meat and fold it into the filling. Spread the filling into a wide, shallow container, such as a 9- by 13-inch baking dish, so it cools faster. Refrigerate it uncovered, stirring occasionally, until it is no warmer than 50 degrees F (10 degrees C), about 1 hour. If the timing works better, you can cover the filling and refrigerate it for up to 3 days, or freeze it in an airtight container for 3 months.
7. To assemble: Set an oven rack in the middle position and heat the oven to 400 degrees F (200 degrees C). Using a sharp knife, cut 1 chilled dough sheet into 6 pieces that are roughly equal squares. Tuck each square into the bottom of a 2-cup-capacity oven-safe dish. From the second dough sheet, cut 6 pastry lids with a sharp knife, using an upside-down 2-cup baking dish as a template; you can also use a suitably large cookie cutter. Put the lids aside, and use the dough scraps to mend any bare spots in the bottom crusts, bringing the dough up to the top edge of each dish.
8. Spoon the filling evenly into the dishes, using about 1 1/2 cups per dish (12 ounces; 340g), though the precise amount will depend on how much chicken and vegetables you have. Place a pastry lid on each dish, then press the edges gently with a fork to seal the top pastry to the bottom crust.
9. For the egg wash, if using: In a small bowl, whisk together the egg, cream, and salt. Brush a thin, even coat over the top crust of each pie. This helps the crust bake up shiny and golden.
10. Set the dishes on a foil- or parchment-lined baking sheet and bake until the crusts are golden brown and the filling is bubbling hot, about 1 hour 15 minutes. Cool the pot pies for at least 30 minutes before serving so the filling can thicken and settle to a comfortable temperature. Leftovers may be covered with foil, refrigerated for up to 3 days, and reheated to serve.