Marianne Martinez
Chicken pot pie is a hearty, comforting dish that's perfect for a family meal. It's a simple recipe with a creamy chicken and vegetable filling, topped with a flaky, golden pie crust. The beauty of this dish is that it can be made with leftover chicken, and you can use whatever vegetables you have to hand – although onion, carrot and celery are considered key ingredients. You can also add potatoes, peas, corn, mushrooms or zucchini. The sauce is typically a gravy made with chicken broth, milk or cream, butter, flour and seasonings. The pie is baked in the oven until the crust is golden brown and the filling is bubbling.
| Characteristics | Values |
|---|---|
| Type of pie | Chicken pot pie |
| Ingredients | Chicken, vegetables, pie crust, butter, flour, broth, milk, salt, pepper, thyme, egg |
| Filling | Creamy chicken and vegetable filling |
| Crust | Flaky, tender, and buttery |
| Cooking method | Baking |
| Baking temperature | 375°F to 425°F |
| Baking time | 25 to 35 minutes |
| Serving | Serve immediately after baking |
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What You'll Learn
Choosing the pie crust
Choosing the right pie crust is essential for a delicious pot pie. You can either make your own pie crust or use a store-bought one.
If you're short on time or don't feel like making your own, there are plenty of great store-bought options available. You can choose from a variety of pie crusts, such as those made with butter, shortening, or even puff pastry. These store-bought crusts can be found in the refrigerated or frozen section of your local grocery store.
However, if you want to take your pot pie to the next level, making your own pie crust is definitely worth the effort. A homemade pie crust will give your pot pie a truly unique and delicious flavour. You can use a combination of butter and shortening for a flaky and tender crust, or you can opt for an all-butter pie crust if you prefer. There are plenty of recipes available online that can guide you through the process of making your own pie crust, and it's a great way to impress your family and friends with your baking skills.
Another important consideration when choosing your pie crust is the type of dish you will be using. If you want to ensure a crispy and flaky crust, it's best to use a glass or metal pie dish. These materials conduct heat better, especially if you're aiming for a golden-brown crust. However, if you only want a top crust, you can use a heatproof glass or ceramic pie dish, which will give your pot pie a more rustic and charming look.
Finally, don't forget the egg wash! Whether you're using a store-bought or homemade pie crust, brushing the top with an egg wash will give your pot pie a beautiful golden sheen. Simply whisk an egg with a small amount of milk or water, and brush it over the crust before baking. This extra step will make your pot pie look and taste absolutely divine.
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Preparing the filling
Next, prepare your vegetables. The vegetables you use are up to you, but onions, carrots, celery, and peas are common choices. You can also add corn, potatoes, mushrooms, or zucchini. Fresh thyme works best, but if you don't have any, you can use half the amount of dried thyme. You can also add garlic, or garlicky green beans for an extra kick. Melt butter in a pan and add your vegetables, cooking until they start to soften.
Now, add your meat. If you're using raw chicken, season it with salt and pepper and add it to a large saucepan. Cover it with water and bring it to a simmer, cooking until it's barely cooked through. Remove the chicken and let it cool before chopping it into bite-sized pieces. If you're using pre-cooked chicken or turkey, skip this step and add the meat to your vegetables once they're soft.
Finally, make your sauce. Add flour, salt, and pepper to your meat and vegetables, stirring until well blended. Then, add your broth and milk or cream. If you like, you can also add a splash of white wine and some turmeric. Let everything simmer and thicken, stirring occasionally, until you have a thick, gravy-like consistency.
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Adding the filling
Chicken pot pie is a hearty dish that can be easily customised with your choice of vegetables and seasonings. The filling typically includes cooked chicken and vegetables in a thick, buttery sauce. Here's a step-by-step guide to making the perfect pot pie filling:
Prepare the Chicken:
Start by seasoning the chicken with salt and pepper. You can use leftover cooked chicken, rotisserie chicken, or cook the chicken specifically for the pot pie. If cooking, add the chicken to a saucepan and cover it with water. Bring it to a simmer and cook until it's just barely done, then chop it into bite-sized pieces.
Cook the Vegetables:
Common vegetables used in a pot pie include onions, carrots, celery, and peas. You can also add corn, potatoes, mushrooms, or zucchini. In a skillet or separate pan, cook the vegetables in butter until they are tender. For frozen vegetables, like peas, there is no need to cook them beforehand. Simply add them directly to the pot pie before baking.
Make the Sauce:
The sauce for the pot pie is typically a gravy made with broth, milk, and seasonings. In the same pan used for cooking the vegetables, melt butter and whisk in flour, salt, and pepper, and any desired seasonings. You can add thyme, turmeric, or garlic for extra flavour. Gradually add the broth and milk to create a lump-free sauce. Simmer the sauce until it thickens to a gravy-like consistency.
Combine the Filling:
In a large bowl, combine the cooked chicken and vegetables. Pour the gravy over the mixture and stir until everything is well-coated. If using frozen vegetables, add them now to avoid overcooking. Taste and adjust the seasoning as needed.
Finalise the Filling:
Before adding the filling to your pot pie, there are a few key steps. First, ensure your pie crust is at room temperature by leaving it on the counter for about 15 minutes. This will prevent cracking when you handle it. Second, spray your pie plate with cooking spray or use a metal pie plate to prevent a soggy bottom crust. Finally, fill the bottom pie crust with the prepared filling, spreading it evenly.
Your pot pie filling is now ready to be topped with the second pie crust and baked to perfection!
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Baking the pie
Firstly, preheat your oven to 375°F-425°F. The exact temperature will depend on the number of pie crusts you are using. If you are using two crusts, a higher temperature is required.
Next, prepare your pie for baking. If you are using a frozen pie crust, bring it to room temperature by removing the outer package and placing it on the counter for 15 minutes. If you are using a homemade pie crust, roll it out on a floured surface and lay it over the top of the dish. Press the dough so that the edges stick to the outside of the pan. If you are using a top and bottom crust, fill the bottom crust with the filling, then top it with the second crust. Seal and crimp or flute the edges. Cut a few small slits in the top crust to allow steam to escape. If you are using only a top crust, pour the filling into a pie dish and then proceed to add the top crust.
Brush the top of the pie with an egg wash. This will give the crust a golden, glistening sheen. To make an egg wash, simply whisk an egg with a small amount of water or milk. Use a pastry brush to brush the top crust and edges.
Finally, place the pie on a rimmed baking sheet and bake it in the oven until the crust is deep golden brown and the filling is bubbly. This usually takes around 25-35 minutes, depending on your oven. If you are baking the pie straight from frozen, you may need to add a few extra minutes to the baking time. To prevent the crust from getting too brown, you can cover it with aluminum foil for the first 15 minutes of baking and towards the end of the baking time.
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Serving the pie
Once your pot pie is baked, it's time to serve it. If you've baked your pie in a glass or ceramic dish, it should be simple to serve it directly from the dish. However, if you've used a metal dish, you may want to transfer your pie to a serving plate to prevent the bottom crust from getting soggy.
When serving, use a large serving spoon to break through the top crust and scoop out the filling, much like you would with a casserole. Be sure to serve your pie hot and fresh from the oven, as this will ensure the crust is at its flakiest.
If you've made a double-crust pie, be sure to let it rest for 10-15 minutes before slicing and serving. This will allow the filling to settle and make it easier to cut neat slices.
For a one-crust pie, you can simply scoop and serve straight from the dish. If you've made a large pot pie, you can expect to feed 4-6 people, with leftovers likely.
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Frequently asked questions
You will need chicken, vegetables, butter, flour, broth, milk, and pie crusts. Common vegetables used include onion, carrot, celery, peas, and potato.
A glass or metal pie dish is best. Metal will conduct heat better, helping to prevent a soggy bottom crust. If you use a glass dish, the crust will be flakier.
Cover the crust with aluminium foil during the last portion of baking. You can also use foil to prevent the crust from burning during the first 15 minutes of baking.
Bake for 25-35 minutes at 375°F to 425°F, or until the pastry is cooked and the top is golden.
