Chicken Pot Pie | AI Cooking Agent for YouTube Recipes - ChefChef | Step-by-Step Recipe, Easy to Follow

Ingredients

• 3-4 lbs (1.5 kg) Whole chicken
• 15g (2.5 tsp) Salt (for dry brine)
• 5g (1.25 tsp) Sugar (for dry brine)
• 3g (2 tsp) Poultry seasoning (for dry brine)
• 5g (1.66 tsp) Garlic powder (for dry brine)
• 5g (2.25 tsp) Ground black pepper (for dry brine)
• 3.5-4 lbs (2 kg) Chicken backs (for stock)
• 3.5 lbs (1 pack) Chicken feet (for stock)
• 3 qt Water (for stock)
• 400g (2.5 cups) All purpose flour (for crust)
• 8g (1.5 tsp) Salt (for crust)
• 170g (12 tbsp) Cold unsalted butter (sliced, for crust)
• 85g (1/3 cup) Sour cream (for crust)
• 1 large Egg (for crust)
• 113g (1 stick) Unsalted butter (for filling)
• 225g (1 large) Yellow onion (medium diced)
• 10g (3-4 cloves) Garlic (minced)
• 115g (2 large ribs) Celery (medium diced)
• 115g (2 large) Carrot (medium diced)
• 75g (3/4 cup) Leek (diced and rinsed)
• 75g (3/4 cup) Fennel (medium diced)
• 250g (1-1.5 potatoes) Yukon Gold potatoes (medium diced)
• 115g (1/2 cup) All purpose flour (for filling)
• 150g (2/3 cup) Dry sherry
• 900g (4 cups) Chicken stock (homemade)
• 140g (1 cup) Frozen peas
• 1g (1 tsp) Fresh thyme leaves (chopped)
• Equal parts Egg and heavy cream (for egg wash)