Tillie Doyle
Chicken pot pie is a delicious and comforting meal that can be made at home with relative ease. The process involves making a pie crust, preparing a filling, assembling the pie, and baking it in the oven. The filling typically consists of cooked chicken, vegetables, and a creamy sauce made with butter, flour, broth, and milk. The pie is then baked until the crust is golden brown and the filling is bubbly, resulting in a warm and satisfying dish perfect for any meal. With a few simple steps and some readily available ingredients, anyone can create this classic comfort food in their own kitchen.
| Characteristics | Values |
|---|---|
| Oven temperature | 350°F to 425°F |
| Bake time | 25 to 40 minutes |
| Filling | Chicken, vegetables, broth, milk, butter, flour, salt, pepper, garlic powder, bouillon paste, celery seed, turmeric, thyme, wine, heavy cream |
| Crust | Homemade or store-bought, egg wash |
| Make-ahead instructions | Filling and gravy can be prepared 1 day in advance, assemble, fill, and bake the next day |
| Freezing instructions | Assemble the pot pie, wrap it tightly in foil, and freeze (unbaked) for up to three months |
| Reheating instructions | Cover with aluminum foil and reheat in the oven for 15 minutes |
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Prepare the filling
Preparing the filling for a chicken pot pie is a straightforward process. First, decide on your vegetables. You can use frozen vegetables, or fresh vegetables such as potatoes, sweet potatoes, bell peppers, broccoli, cauliflower, corn, mushrooms, or zucchini. Cut your vegetables into small pieces, around 1/2-inch in diameter. You'll need around 2 to 2 1/2 cups in total.
Next, add butter to a saucepan and melt over medium heat. Once melted, add your chosen vegetables, along with onion and garlic. Cook, stirring occasionally, until the vegetables are soft and translucent. This should take around 3 to 4 minutes. If you're using carrots, you may want to cook them separately for a little longer, so they start to soften before adding the other vegetables.
Now, it's time to add the flour. Sprinkle it over the vegetables and stir until well combined and coated. You can also add some salt, pepper, garlic powder, celery seed, and bouillon paste at this stage for extra flavour.
Gradually stir in the liquid. You can use a combination of milk and water, or chicken broth, depending on your preference. Continue stirring until the mixture is bubbly and thickened. If you're using milk, be aware that the higher the fat content, the richer the flavour of your sauce.
Finally, add your cooked chicken. You can use leftover chicken, rotisserie chicken, or cook your own. If you're cooking chicken specifically for your pot pie, place it in a pot, cover with water, and simmer until cooked through. Shred or dice the chicken, and stir it into your sauce. Taste the filling and adjust seasoning if needed. Allow the filling to cool before adding it to your pie crust.
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Make the gravy
Making the gravy is a crucial step in preparing a chicken pot pie. The gravy is what gives the dish its savoury flavour and moist texture. Here is a detailed guide on how to make the gravy for a chicken pot pie:
Start by melting butter in a saucepan over medium heat. You can use a Dutch oven or a regular saucepan. Once the butter is melted, add your choice of aromatics such as diced onions, celery, carrots, and garlic. Cook these vegetables until they become soft and translucent. This usually takes around 3 to 4 minutes. Stir the vegetables occasionally to prevent them from burning.
Next, add flour to the saucepan and stir it well to create a roux. Make sure there are no lumps. The roux will help thicken the gravy and give it a smooth consistency. Cook the roux for about a minute to get rid of the raw flour taste.
Gradually whisk in chicken stock or broth into the roux. Add about 1 cup of chicken stock at a time, constantly whisking to avoid lumps. You can also use water or milk for a thinner consistency. Adjust the amount of liquid to achieve your desired gravy thickness. For a richer flavour, consider using heavy cream or whole milk.
At this point, you can season the gravy with salt, pepper, thyme, garlic powder, celery seed, or bouillon paste to taste. Keep stirring the gravy until it reaches your desired thickness. For a very thick gravy, you may need to simmer it for a few extra minutes. Taste the gravy and adjust the seasoning as needed.
Once your gravy is ready, remove it from the heat and set it aside. You can prepare this gravy ahead of time and store it in the refrigerator for up to a day. When you're ready to assemble your chicken pot pie, simply reheat the gravy and pour it over the chicken and vegetables before baking.
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Bake the crust
To bake the crust of your chicken pot pie, you should first ensure that the filling is not hot when it is poured into the pie crust. The filling should be allowed to cool down so that the crust doesn't overcook.
Next, preheat your oven to 425°F (218°C). You can place the pie on a rimmed baking sheet and bake until the crust is deep golden brown and the filling is bubbly, which should take 25 to 35 minutes. To make the crust golden and glistening, brush the crust with an egg wash before baking. This is made by whisking 1 egg with 1 tablespoon of milk.
To prevent the edges of the crust from burning, you can cover them with aluminium foil or use a pie crust shield. You can also cover the whole pie lightly with foil for the first 15 minutes of baking time to prevent the crust from getting too brown.
If you are baking your pie from frozen, you may need to add a few minutes to the bake time.
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Reheat in the oven
To reheat chicken pot pie in the oven, cut a serving and place it on an oven-safe dish. Then, cover it with aluminum foil and place it in a cold oven (to avoid shattering the dish). Set the oven to 350°F and allow the dish to warm up along with the oven. Start the timer once the oven reaches 350°F and heat for 15 minutes, or until warmed through.
Alternatively, you can reheat individual servings in the microwave. Place a serving of the pot pie on a microwavable plate, cover it loosely, and microwave on medium-high (70%) for 1 1/2 to 2 1/2 minutes, or until the filling is heated through. However, the crust will not be as flaky as when freshly baked, as some moisture from the filling may be transferred to the crust during storage.
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Freeze and store
To freeze and store your Jewel's pot pie, follow these steps:
First, prepare the pie as you would for baking, but do not bake it. Cover the pie dish tightly with a few layers of plastic wrap, ensuring that the entire surface is covered and the pie is protected. You can also use a layer of foil underneath the plastic wrap to provide extra protection from freezer burn. Label the pie with the name and date, and then place it in the freezer, ensuring it is laid flat to avoid spilling or misshaping the filling.
A Jewel's pot pie will keep in the freezer for up to 3 months. It is best to use a freezer-safe, ovenproof dish to avoid any issues when baking from frozen. To bake the frozen pie, remove the plastic wrap and foil, and let it thaw for about an hour at room temperature. If you wish to speed up the process, you can thaw the pie in the fridge overnight before baking.
Once thawed, follow the baking instructions as normal. You may need to add an extra 10-15 minutes to the baking time to ensure the centre is cooked through. It is important to note that you should not refreeze the pie after it has been thawed and partially baked. Any leftovers can be stored in the fridge for up to 4 days.
Additionally, you can also freeze the unbaked pie dough and filling separately. To do this, wrap the dough in plastic and place it in a freezer bag. Freeze the filling in an airtight container, leaving some space for expansion. When ready to use, thaw both the dough and filling in the refrigerator overnight before assembling and baking the pie.
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