Cody Casey
Chicken pot pie is a hearty, comforting dish that's perfect for family meals. While it may seem daunting, it's surprisingly easy to make a delicious chicken pot pie at home, and it's a great way to use up leftover chicken. You can use either leftover cooked chicken or raw chicken breasts, which you can poach, roast, or fry before adding to the pie. The key to a great pot pie is a combination of vegetables, stock, and creamy sauce, encased in a crisp, golden pastry crust.
| Characteristics | Values |
|---|---|
| Chicken | Skinless, boneless chicken breast halves, cubed |
| Vegetables | Peas, carrots, onions, celery, potatoes, mushrooms, green peppers, leek, garlic |
| Seasonings | Salt, pepper, celery seed, thyme, cayenne, garlic powder, bouillon paste |
| Broth | Chicken broth, vegetable broth |
| Dairy | Butter, milk, heavy cream, half-and-half |
| Pastry | Pie dough, puff pastry |
| Baking | Bake at 425°F for 20-35 minutes, or until golden brown |
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What You'll Learn
Seasoning and cooking the chicken
Seasoning the Chicken:
Start by seasoning the chicken breast with salt and pepper. You can be generous with the seasoning, as it will enhance the overall flavour of your pot pie. You can also add other seasonings like celery seed, garlic powder, or thyme to add more depth of flavour.
Cooking the Chicken:
There are a few different methods you can use to cook the chicken:
- Boil the chicken: Place the chicken breast in a pot, cover it with water, and bring it to a boil. Let it boil for about 10 minutes or until the chicken is cooked through.
- Simmer the chicken: Alternatively, you can simmer the chicken breast. Add the chicken to a saucepan and cover it with water. Bring it to a gentle simmer and cook until the chicken is barely cooked through.
- Roast the chicken: For extra flavour, you can roast the chicken breast. Rub the chicken with olive oil and season generously with salt and pepper. Place it on a baking sheet and roast in the oven at 350°F for 35-40 minutes, or until cooked through.
Regardless of the cooking method you choose, make sure the chicken is cooked just enough so that it can be chopped into bite-sized pieces easily. Overcooking the chicken at this stage can make it dry and rubbery, so it's important to keep an eye on it.
Once the chicken is cooked, set it aside to cool down for a few minutes before chopping it into cubes. Remember to reserve some of the cooking liquid, as it can be used later when making the gravy or sauce for your pot pie.
By following these steps and adjusting the seasonings to your taste, you'll have delicious and flavourful chicken ready to be used in your chicken pot pie!
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Preparing the vegetables
Chicken pot pie is a delicious comfort food that is perfect for family meals. The vegetables used in a chicken pot pie can vary depending on your preference, but there are some classic choices.
The most common vegetables used in chicken pot pie are carrots, peas, and celery. You can also add onions and garlic to enhance the flavour. If you want to include more vegetables, mushrooms, green peppers, and potatoes are great options.
When preparing the vegetables, start by washing and peeling the carrots. Cut the carrots into thin slices or cubes, ensuring they are evenly sized for consistent cooking. For the celery, remove the tough outer ribs and strings, then chop the tender inner stalks into small pieces. If using onions, peel and chop them into small pieces as well.
For a pop of colour and sweetness, add frozen peas. There is no need to thaw or cook them beforehand; simply add them directly to the pot pie before baking. If you want to include potatoes, peel and cut them into small cubes. You can boil them separately until fork-tender before adding them to the pie, ensuring they are not mushy.
Some recipes call for cooking the vegetables with the chicken. In this case, you would boil the chicken and vegetables together for about 10 to 15 minutes, drain them, and set them aside. In a separate pan, cook the onions and garlic in butter until translucent. If you prefer to cook the vegetables separately, sauté them in butter until tender before adding the flour and other seasonings.
Feel free to customise the vegetables based on your preferences and get creative with your chicken pot pie!
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Making the sauce
Next, slowly stir in the liquid. For a richer sauce, use chicken broth or stock. You can also use water or milk for a lighter sauce. If you want a really rich and creamy sauce, add some half-and-half or heavy cream. Bring the mixture to a simmer, stirring occasionally, until it thickens. You can also add bouillon paste or cubes for extra flavour.
Keep in mind that the sauce should be thick but still pourable. If it becomes too thick, you can thin it out with a little more broth or milk. Once you're happy with the consistency, stir in your cooked chicken and any frozen vegetables you'd like to include. You can also add a squeeze of lemon juice or lemon zest to add a bright, fresh flavour to your sauce.
Finally, pour the sauce over your chicken and vegetables in the pie crust. The sauce will continue to thicken as the pie bakes, so don't worry if it seems a little thin at this stage. Just make sure it's not too runny, or it will make your pie crust soggy.
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Assembling the pie
Step 1: Prepare the Filling
Place the cooked, chopped chicken in a bowl and set aside. In a saucepan, cook the onions and celery in butter until soft and translucent. Add the flour, seasonings, and liquid ingredients, stirring until well combined and thickened. Finally, stir in the chopped chicken and any frozen vegetables you wish to include.
Step 2: Prepare the Pie Crust
While a homemade pie crust is recommended for its superior taste, a store-bought puff pastry is a convenient alternative. If making a homemade crust, follow your preferred recipe, ensuring you have enough dough for both a top and bottom crust. Roll out the dough for the bottom crust until it is large enough to fit your pie pan.
Step 3: Assemble the Pie
Place the bottom crust dough into your pie pan. Pour in the filling, spreading it evenly. Roll out the second half of the dough into a circle slightly larger than the pie pan. Carefully lay this over the filling.
Step 4: Finish and Bake
Seal the edges of the top and bottom crusts together, crimping or fluting for a decorative finish. Using a pastry brush, apply an egg wash to the top crust for a glistening sheen. Finally, cut a few small slits in the top crust to allow steam to escape during baking. Place the assembled pie in the oven and bake at 425°F (218°C) for 30-35 minutes, or until the top is golden brown and the filling is bubbly.
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Baking the pie
Once you've prepared your chicken, vegetables, and gravy, it's time to assemble and bake your chicken pot pie.
First, roll out your pie dough into two 12-inch circles. Place one circle of dough into the bottom of your pie pan. Then, pour in your filling.
Next, lay the second circle of dough over the filling. Seal and crimp or flute the edges of the pie crust. You can use a fork to press down on the edges to ensure a good seal. Don't forget to cut a few slits in the top crust to allow steam to escape. You can also cut a large "X" in the middle of the pastry for this purpose.
Before baking, brush the top crust with an egg wash made by whisking together 1 egg and 1 tablespoon of milk. This will give your pot pie a golden, glistening sheen.
Bake your chicken pot pie in a hot oven at 425°F (218°C) for 30-35 minutes, or until the top is golden brown and the filling is bubbly. The baking time may be shorter, around 20 to 25 minutes, since the filling is already cooked. If the pie is getting too brown during baking, tent a piece of foil loosely on top.
After removing your chicken pot pie from the oven, let it cool for 15 minutes before serving. The filling will be very hot, so be careful when eating.
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Frequently asked questions
Season the chicken breast with salt and pepper and rub with olive oil. Roast in the oven for 35-40 minutes, or until cooked through. Set aside to cool, then cut into cubes.
Use store-bought rotisserie chicken. All you need to do is pick the meat off the bones and cut it into cubes.
Yes, but you will need to defrost and cook it before adding it to the pot pie filling.
