Tillie Doyle
Chicken pot pie is a comforting, classic dish that is surprisingly easy to make. The process of preparing the chicken for this recipe is simple: season the chicken with salt and pepper, simmer in water until cooked through, and then chop into bite-sized pieces. You can also use pre-cooked chicken, such as rotisserie chicken, to save time. The chicken is then combined with vegetables and a creamy sauce or gravy, and baked inside a flaky pie crust until golden brown and bubbling. This dish can be made from scratch or with convenient shortcuts, resulting in a comforting and delicious meal.
Characteristics and Values Table for Cooking Chicken for Chicken Pot Pie
| Characteristics | Values |
|---|---|
| Chicken Preparation | Season chicken with salt and pepper. Cook chicken in a large saucepan with water, or use store-bought rotisserie chicken. |
| Chicken Cooking Temperature and Time | Simmer chicken until just barely cooked through. Alternatively, bake skin-on bone-in split breasts in the oven at 350°F for 45 minutes. |
| Chicken Size | 1 lb or 2 chicken breasts |
| Chicken Chopping | Chop chicken into bite-sized pieces |
| Chicken Filling | Combine chicken with vegetables, spices, broth, cream, and gravy. |
| Pie Crust | Use homemade pie dough or store-bought puff pastry for the bottom and top crusts. |
| Baking Temperature and Time | Bake at 400°F-425°F for 25-50 minutes, or until the crust is golden brown and the filling is bubbling. |
| Cooling Time | Let the pie cool for 5-10 minutes before serving. |
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What You'll Learn
Poaching chicken breasts
Prepare the Poaching Liquid:
Firstly, gather your poaching liquid ingredients. You can use a combination of chicken broth and milk, or simply water. If using water, you can add extra flavour by including bouillon cubes or your choice of aromatics such as fresh ginger, soy sauce, orange, or rosemary. Combine your chosen poaching liquid ingredients in a large pot or skillet, and bring it to a boil.
Poach the Chicken:
Once your poaching liquid is boiling, it's time to add the chicken breasts. Place the chicken breasts gently into the liquid, ensuring they are fully submerged. Return the liquid to a boil, then cover the pot and remove it from the heat. Let the chicken stand in the hot liquid until cooked through. This should take around 15 to 18 minutes, and you should flip the chicken halfway through to ensure even cooking.
Cool and Prepare the Chicken:
After poaching, remove the chicken breasts from the poaching liquid immediately and let them cool down. You can then dice or shred the chicken, depending on your desired texture for the pot pie filling. Aim for bite-sized pieces. Season the chicken with salt and pepper, or your choice of spices, to taste.
Make the Most of the Poaching Liquid:
Don't discard the poaching liquid! This flavourful broth can be used as a base for gravy or soup. You can also freeze it for later use.
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Preparing vegetables
Once you have your vegetables cut, it's time to cook them. Sautéing them in olive oil is a popular option. You'll want to cook them until the onions become translucent, which usually takes a few minutes. If you're using frozen vegetables, like peas, simply add them to the mix and let them defrost and warm through. You can also add spices and herbs to taste at this stage, such as thyme, chilli powder, salt, and pepper.
Some recipes call for a thicker sauce or gravy to be made with the vegetables. To achieve this, you can add butter and flour to the cooked vegetables and stir them together over low heat for about a minute to create a roux. Then, gradually add the reserved poaching liquid or broth, stirring continuously, until you achieve the desired consistency.
If you're using fresh vegetables, it's important to ensure they are thoroughly cooked before adding them to your pie. Undercooked vegetables can release excess moisture during baking, making your pie soggy. So, whether you're using a simple sautéed mix or a thicker gravy, make sure your vegetables are tender before moving on to the next steps of assembling and baking your delicious chicken pot pie.
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Making the filling
Next, prepare the vegetables. Dice carrots, onions, and celery into small, even pieces. Sauté them in butter or olive oil until the onions are translucent. You can also add frozen vegetables, such as peas, to the mix and let them defrost and warm through.
Now, it's time to make the gravy. In the same pan, add butter and flour, stirring continuously over low heat for about a minute to make a roux. Slowly add the reserved poaching liquid or chicken broth, stirring until the mixture thickens. Season with thyme, sage, chilli powder, salt, and pepper to taste. Bring the gravy to a low simmer.
Finally, combine the chicken, vegetables, and gravy. Place the shredded or chopped chicken into the vegetable mixture and season with additional dry spices, if desired. Gently mix everything together, ensuring it is well combined. Your chicken pot pie filling is now ready to be poured into your prepared pie crust and baked to perfection!
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Preparing the pie crust
Firstly, measure 1 1/3 cups of shortening and place it in a large bowl. Next, add three cups of flour and a teaspoon of salt. Combine the ingredients with a pastry cutter or two butter knives. Keep mixing until the shortening and flour are well combined and there are no pieces bigger than a pea.
Now, separate four egg yolks and beat them together with six tablespoons of cool water. This will help bind the pastry together. You can also use an egg wash to brush over the top of the pie to give it a golden colour when baked.
Roll out the bottom crust and place it in a pie plate. Prick the bottom several times with a fork to allow steam to escape during baking. Then, roll out the top crust and leave it between two pieces of parchment paper until you are ready to assemble the pie.
Finally, when your pie is assembled, cut a slit or two in the centre of the top crust to allow steam to escape. Place the pie in the oven and bake until the crust is golden brown and flaky.
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Baking the pie
Once you've prepared your chicken pot pie filling and pastry, it's time to assemble and bake the pie. Start by placing your bottom crust into a pie plate. If using a pre-made pie crust, you can prick the bottom several times with a fork to prevent a soggy base. Transfer the chicken, vegetable, and gravy mixture into the pie crust.
Add the top crust and crimp the edges closed. You can decorate the pie by cutting out shapes from extra pastry and attaching them with an egg wash. Brush the top of the pie with a thin layer of whisked egg, which will help achieve a golden brown colour. Use a knife to cut vents into the top of the pie crust—this will allow steam to escape as the pie bakes.
Place the pot pie in the oven on the center rack and bake at 425°F for 15 minutes. Then, turn the oven down to 350°F and cook for 45 more minutes, or until the crust is golden brown and flaky, and the filling is bubbling up slightly through the vents. If the pastry is browning too quickly, cover with foil and bake for an additional 5-10 minutes.
Remove the pie from the oven and let it cool on a cooling rack for at least 10 minutes before serving. This will help the filling stay in place and thicken up.
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Frequently asked questions
You can poach chicken breasts in a mixture of chicken broth and milk, or you can roast skin-on, bone-in chicken breasts in the oven. You can also save time by using store-bought pre-cooked chicken, such as rotisserie chicken.
Place 1 lb (or 2 chicken breasts) in a pot with 2 cups of chicken broth and 2 cups of milk. Simmer with the lid on for 30 minutes. When the chicken is cooked, remove it from the poaching liquid and shred or chop it into bite-sized pieces.
Season the chicken with salt and pepper and roast uncovered in the oven at 350°F for 45 minutes. Let the chicken cool, then pull it apart into bite-sized pieces.
