Tiffany Haney
Chicken pot pie is a comforting, delicious, and simple dish to make. The chicken cutlets can be cooked in a variety of ways, including roasting in an oven, poaching in a pot, or using a store-bought rotisserie chicken. The cooked chicken is then combined with vegetables, a creamy sauce or gravy, and various seasonings. This mixture is encased in a flaky, buttery pie crust, creating a hearty and satisfying meal. The pie is then baked until the crust is golden brown and the filling is bubbly, resulting in a comforting dish that can be made entirely from scratch or with convenient store-bought ingredients.
Characteristics and their Values:
| Characteristics | Values |
|---|---|
| Chicken | Cooked, uncooked, boneless, skinless chicken breast, chicken thighs, rotisserie chicken |
| Seasoning | Salt, pepper, thyme |
| Vegetables | Carrots, celery, peas, corn, potatoes, onions |
| Sauce | Creamy, white, gravy |
| Pie Crust | Butter, shortening, flaky, tender, golden |
| Oven Temperature | 425°F |
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What You'll Learn
Season chicken with salt and pepper and cook in water or oven
To cook chicken cutlets for use in a pot pie, you can either cook the chicken in water or in an oven.
If you want to cook the chicken in water, season the chicken with salt and pepper and add it to a large saucepan. Cover the chicken with water and place the saucepan on a medium-high heat. Bring the water to a boil and allow the chicken to cook for 10 minutes. Once cooked, remove the chicken from the saucepan and set it aside to cool. Chop the chicken into bite-sized pieces.
Alternatively, to cook the chicken in an oven, season the chicken with salt and pepper and place it in a suitable dish. You can choose to cover the dish with foil or leave it uncovered. Place the chicken in an oven preheated to 350°F and cook for 45 minutes. Once cooked, remove the chicken from the oven and set it aside to cool. Again, chop the chicken into bite-sized pieces.
Both methods will give you cooked chicken suitable for use in a pot pie. You can choose the method that is most convenient for you based on your available time, equipment, and personal preference.
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Prepare vegetables and cook in butter
To prepare the vegetables, you will need to decide which vegetables you would like to include in your pot pie. Carrots, celery, onions, peas, and garlic are all popular choices, but you can also add mushrooms or green peppers if you want to incorporate more vegetables.
Once you have chosen and gathered your vegetables, it is time to start cooking. Start by melting some butter in a saucepan over medium heat. You will need enough butter to coat your vegetables, so adjust the amount accordingly. Once the butter is melted, add your vegetables to the pan. If you are using onions and garlic, as many recipes suggest, add them first and cook until they are soft and translucent. This should take around 5 to 10 minutes.
Next, add the rest of your vegetables to the pan. Cook until they are tender, stirring occasionally to ensure even cooking. The time this will take will depend on the type and quantity of vegetables you are using, but it should generally be around 10 to 15 minutes.
Once your vegetables are tender, you can add any additional ingredients, such as flour or seasonings, directly to the pan and stir to combine. Then, simply follow the rest of your pot pie recipe, adding your cooked vegetables at the appropriate step.
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Make a sauce with flour, stock, milk, and seasonings
To make a sauce with flour, stock, milk, and seasonings, you will first need to make a roux. This is a mixture of fat (butter) and flour that will thicken the sauce. Melt the butter in a saucepan over medium heat, then whisk in the flour, and seasonings like salt, pepper, celery seed, garlic powder, and bouillon paste, until a smooth paste forms.
Next, gradually whisk in the milk. The more fat the milk contains, the richer your sauce will be. Whole milk, half-and-half, or heavy cream will make a thicker sauce. Slowly adding the milk to the flour mixture while constantly whisking will help the flour dissolve completely, resulting in a smooth, silky sauce. You can also use non-fat dry milk powder if you prefer a lighter sauce.
Continue to cook over medium heat, stirring constantly, until the sauce thickens. You can add more milk if the sauce becomes too thick. Once the sauce has thickened, you can add cheese to make a Mornay sauce, or spices like curry powder.
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Combine chicken, vegetables, and sauce
Chicken pot pie is a hearty dish that combines chicken, vegetables, and a creamy sauce. The chicken is typically cooked and seasoned with salt and pepper before being added to the pot pie filling. You can use either white or dark meat, and if you're short on time, rotisserie chicken is a great option.
For the vegetables, carrots, celery, and onions are a classic combination. Some recipes also call for frozen peas, corn, and potatoes. These vegetables are typically cooked until soft before being added to the filling.
The sauce in a chicken pot pie is typically a creamy gravy made from a roux base of butter and flour. Milk, cream, or half-and-half are added to give it a rich, creamy consistency. Chicken broth or stock is also added for flavor, along with seasonings like salt and pepper, thyme, and garlic powder.
To combine the chicken, vegetables, and sauce, start by making the sauce. Melt butter in a saucepan and saute the onions until translucent. Add the flour and cook, stirring constantly, to form a roux. Slowly whisk in the milk or cream, followed by the chicken broth and any seasonings. Stir until the sauce is thickened.
Next, add the cooked chicken and vegetables to the sauce and stir to combine. If using frozen peas, add them at the end to retain their colour and texture. Spread the filling into your pie crust, top with the second crust, and bake until golden brown.
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Assemble pie crust, fill, and bake
Once you've made your pie crust and filling, it's time to assemble and bake your chicken pot pie.
First, line a pie plate with an unbaked pie crust. Then, add the chicken filling. If you're using frozen peas, add them now. Pour or spread gravy on top of the filling if desired. Next, roll out the second half of the pie dough into a circle that's slightly larger than the pie plate. Carefully drape the dough over the filling. Trim the crust so that it's even with the rim of the pie plate. Seal and crimp or flute the edges of the pie crust. Don't forget to add an egg wash to give your crust a golden sheen—simply whisk an egg with a tablespoon of milk and brush the mixture over the crust.
Before baking, cut a few small slits in the top crust to allow steam to escape. Then, bake your pie at 425°F (218°C) for 30 to 35 minutes, or until the top is golden brown and the filling is bubbly. If the crust starts to get too brown during baking, tent a piece of foil loosely on top.
Let the pie rest for 10 to 15 minutes before slicing and serving. Enjoy your homemade chicken pot pie!
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Frequently asked questions
Season the chicken cutlets with salt and pepper and roast them uncovered in an oven at 350°F for 45 minutes. Once cooked, pull the meat into bite-sized pieces.
If you don't have an oven, you can cook the chicken cutlets in a large saucepan. Cover the chicken with water and bring it to a simmer. Cook until the chicken is barely cooked through, then remove it from the saucepan and let it cool.
Let the chicken cool for a few minutes after cooking, then chop it into bite-sized pieces.
